In partnership with Grove Bay Hospitality Group (GBHG), celebrity chef partners/restaurateurs Jeff McInnis and Janine Booth are preparing to unveil the new South Miami location of their acclaimed New York City concept, Root & Bone. Set to open just in time for the 2018 holiday season, the Miami restaurant will bring the Southern hospitality, charm, big flavors, and welcoming service that has made the Empire State location a nightly standing-room-only success.
Root & Bone Miami signals the second collaboration between the chefs and GBHG; the first being their successful Sunset Harbor sensation Stiltsville Fish Bar on Miami Beach. The space where Root & Bone will be housed is conveniently located in the heart of South Miami. The group thought the locale would be the perfect spot for a neighborhood restaurant with a southern flair. “Jeff and Janine’s Root & Bone has everything we think our customers are looking for. Amazing food, a comfortable atmosphere, an unbeatable bar program and, of course, stellar service. Partnering with them to bring the concept to Miami was a no-brainer,” said GBHG Co-Founder and CEO Ignacio Garcia-Menocal.
The restaurant will initially offer dinner nightly and a weekend brunch, with live music during Sundays brunch, and weekday lunch launching in early January 2019. With farm fresh ingredients derived from the earth (root) and bone (meat), transformed into technique driven interpretations of timeless classics, patrons can expect a wide variety of selections. Bar Bites highlights include Smashed Sunchoke Tostones – buttermilk crème fraiche, caviar, and chives; Sticky Pork Belly Bacon Bites – spice bourbon maple, benne seeds, and sea salt; and Root & Bone Chicken Biscuits – crispy chicken atop buttermilk biscuits with Tabasco pepper jelly and homemade pickles. Small Plates consist of Shrimp and Avocado Ceviche with watermelon, lime, fresno chili, radish and crispy hominy; Grandma Daisy’s Angel Biscuits with honey chicken jus, sea salt, and benne seeds; and a Root “Tartare” – heirloom carrots and beets, capers, horseradish, black garlic, and chives served with crispy root chips.
Salads straight from the garden include Hammock Farms Salad – local greens, corn, radish, pickled onion, sourdough croutons, and buttermilk ranch; Strawberry & Warm Goat Cheese Salad – Florida strawberries, arugula, pickled rhubarb dressing, goat cheese croquette and toasted hazelnuts; and Watermelon & Farmers Cheese Salad with baby greens, cucumber, lime, cayenne, marcona almonds, mint, and olive oil. Hearty Mains are sure to satisfy with dishes ranging from Braised Short Rib “Meatloaf” accompanied by whipped potatoes, grilled green beans, and heirloom tomato jam; Shrimp & Grits – Carolina shrimp, creamy grits, melted tomatoes, pickled onions, sweet com, and bacon beer jus; Lobster Pappardelle – butter poached Maine lobster, oyster mushrooms, English peas, melted tomatoes, and pancito; and Cast Iron Seared Yellow Tail Snapper with roasted sunchoke root, heirloom carrot puree, grilled green beans, olive oil, and red verjus vinaigrette.
R&B Favorites to Share are musts: half or full rack of Dry Rub Brûléed Spare Ribs – smoky and burnt brown sugar crusted ribs, pickled Fresno chilies, and tangy barbeque sauce; half or whole bird of Sweet Tea Brined Fried Chicken, lemon dusted and served with honey tabasco sauce. A selection of Sides includes Gooey Sweet Corn Spoon Bread – cast iron baked spoon bread, cheddar and buttermilk cream; Mac & Cheese – big pasta and crunchy cheese with a biscuit herb crust and Simply Grilled Green Beans with olive oil, sea salt, and homemade tomato jam.
Brunch Plates offered encompass both savory and sweet breakfast options from Banana Cream Pie Waffles with caramelized bananas, butter pecan ice cream, maple syrup, and whipped cream and the American Roots Breakfast – two organic eggs, bacon, crispy potatoes and sunchokes, sourdough toast and house made tomato jam to the Root & Bone Eggs Benedict – Tabasco and lemon hollandaise, house made pork belly bacon on waffles with petite greens. Lunch-like brunch highlights include the Brunch Burger – chuck, brisket, short rib, pork belly bacon, sunny side egg, pimento cheese, tomato jam on a toasted potato roll and Chargrilled Jackman Ranch Skirt Steak with melted dark plantains, sofrito, smoky plantain barbeque, and cilantro salsa verde.
Root & Bone Miami will offer a full bar, craft cocktails and beers, as well as a Bloody Mary cart during brunch and a Whiskey/Bourbon cart at dinner.
The warm ambiance of the décor was thoughtfully curated by Chef Booth and features Southern-inspired accents of distressed wood, exposed concrete, comfy plush booths, and a bar made from reclaimed doors topped with a matte black quartz slab. Seating is available both inside and outside for up to 120 people.
Root & Bone is located at 5958 South Dixie Hwy in South Miami. The restaurant will serve Dinner Sunday through Thursday from 5PM-10PM; and Friday and Saturday from 5PM-11PM. Happy Hour is daily from 4PM-7PM and Weekend Brunch from 10AM-4PM. Weekday Lunch will begin in early January 2019. Telephone (786) 785-1001;
About Grove Bay Hospitality Group
Founded in 2010, Grove Bay Hospitality Group (GBHG) owns and operates a number of restaurants throughout South Florida. Based in Miami, Grove Bay aspires to enhance the lives of its guests, employees, communities and investors as a restaurant industry leader by developing innovative, memorable and highly successful restaurant concepts. The men in the mix behind the scenes: Co-CEOs Francesco Balli and Ignacio Garcia-Menocal and COO Eddie Acevedo. GBHG currently owns and operates Glass & Vine with chef/partner Giorgio Rapicavoli; Stiltsville Fish Bar on Miami Beach with chef/partners Jeff McInnis and Janine Booth and Stubborn Seed with Chef Jeremy Ford, among others. The homegrown restaurant company is also planning an ambitious multi-restaurant and retail project, The Harbour, in Coconut Grove, slated to open in 2020. grovebaygroup.com.
About Sunny Side Up Hospitality
Chefs Jeff McInnis and Janine Booth proudly launched Sunny Side Up Hospitality (SSUH) in 2017. They currently operate restaurants in Manhattan, Miami, and Puerto Rico. McInnis and Booth, both born to cook, are involved in every aspect of their concepts, working on the business from the ground up – from restaurant and kitchen design and construction to recipes and conceptualizing menus and beverage programs. Their first concept, Root & Bone, a quaint and homey southern locale, was born summer 2013 in Manhattan’s edgy East Village neighborhood. The restaurant enabled the duo to plant their roots as partners in the Big Apple, bringing them national notoriety including being named NYC’s Best Fried Chicken by multiple media outlets and set the stage for the power couple’s later opportunities. In 2017 SSUH opened their highly-anticipated ocean-to-table, chef-driven concept in Miami Beach’s Sunset Harbour neighborhood, Stiltsville Fish Bar, and Roots Coastal Kitchen in Rio Marr, Puerto Rico in 2018. The Miami outpost of Root & Bone is set to open in late-2018 bringing farm fresh timeless classics, with a southern flair, to South Miami. sunnysideuph.com
Information provided by Brustman Carrino Public Relations