Root & Bone
Posted on March 20, 2019 | Words / Ana Quincoces | Food & Drinks
Soul nurturing, conscientiously sourced, farm-fresh ingredients. A craftsman's ethic coupled with artistic culinary thought. A tribute to the timeless recipes and traditions of a rural America and the warm embrace of its hospitality.
Root & Bone's website description was so compelling I had to go check it out.
A whiskey cart offering 80 brands as well as a respectable selection of bourbon is enough to lure you in, but the BBQ Bruleed Spare Ribs and Sweet Tea Brined Fried Chicken with Honey Tabasco Sauce will keep you coming back again and again. Top Chef alums and Miami favorites Jeff McGinnis and Janine Booth of Yardbird and Stiltsville fame have done it again partnering with Grove Bay Hospitality Group to bring us another incarnation of the Southern fare they do
Root and Bone is South Miami’s newest darling and it does not disappoint. The decor is decidedly rustic with that southern charm that says “welcome, take a load off.” Exposed concrete, comfy booths, and distressed wood is incorporated in a design style that is simultaneously causal and luxe.
On the menu expect to find perfectly executed Shrimp and Grits, Mac and Cheese, “Drunken" Deviled Eggs, and other savory crowd pleasers, but unique takes on Steak Tartare with a vegan twist is unexpected and truly divine. “It highlights the beauty and flavor of rainbow beets and carrots, combined with black garlic to emulate the umami flavor of steak,” Booth says. I say, yes please!
If brunch is more your vibe, then head over on Saturday or Sunday between 10am and 4pm and indulge in banana cream pie waffles, chicken biscuits, and a brunch burger made with chuck, brisket, short rib, pork belly bacon, sunny side egg, pimento cheese, and tomato jam. Just your basic sensory overload. Sign me up.
The restaurant is now open Sunday through Thursday from 5 to 10 p.m.; and Friday and Saturday until 11 p.m. Happy Hour is available daily from 4 to 7 p.m. and weekend brunch is offered from 10 a.m. to 4 p.m. on Saturday and Sunday.
For more information call 786-785-1001.