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Chef Jeff McInnis, and his partner and Chef de Cuisine Janine Booth, have laid down new roots in New York City and set out on a new path. A revival of Southern, rural American cooking & culture.

"I'm a country boy at heart and my food will always have that foundation,"says McInnis,"but there are so many other influences that I'm interested in exploring and showcasing. We were blessed with phenomenal success of our past restaurants and such an open-armed reception to the kind of food I grew up with as a kid.”

With a hyper focus on a regional, righteous, garden-to-table experience, McInnis and Booth consciously source local ingredients from foragers, fishermen, farms and specialty purveyors who share their passion for producing only the highest quality seasonal products.

root & bone is a casual yet elevated experience, taking guests on a journey through the timeless tastes and traditions of Southern, small-town America, guided by McInnis and his exceptionally talented partner Janine Booth.

What we're all about

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.

Chef Jeff McInnis
Executive Chef

Jeffrey McInnis was born to either fish or cook, and to this day, he would gladly do either. Born in Niceville, Florida (and yes, that is a real city in the Florida panhandle) in 1978, he was surrounded by the magic of the ocean. He grew up on fishing boats, bringing in only the freshest catch and by 16, he was peeling shrimp, cleaning squid, cutting fish and cooking on the line at The Marina Cafe.

His passion for fresh local food was further inspired by his frequent trips and long southern summers spent with both sets of grandparents on their working Alabama farms. The restaurant term “farm to table” was more than an expression, but a reality for McInnis as a child. His grandparents only ate what they raised, from milking their own dairy cows and churning butter, to making their own blackberry jelly preserves from fresh picks of the day.

After high school, McInnis attended culinary school at Johnson & Wales University in Charleston, South Carolina. Determined to avoid being "type-cast" for only southern cuisine, McInnis set off traveling to further his culinary knowledge and expertise. After some time cooking in the Virgin Islands, San Francisco, Virginia, North Africa and Europe, Jeff expanded his repertoire to include Caribbean-Asian, Japanese, Southern Mediterranean and North African cuisine.

After appearing on the popular Bravo television show, “Top Chef,” Jeff returned to his Miami roots, helming the kitchen at gigi and then a very successful Southern restaurant on Miami Beach, where he earned himself and the restaurant, three James Beard nominations in two years. Now settled in NYC, Jeff is bringing southern hospitality to Alphabet City with the opening of root & bone with his partner, Chef Janine Booth, of “Top Chef” season 11.

Chef Janine Booth
Chef de Cuisine

Chef Janine Booth was born and raised on the beautiful, big island continent of Australia. A place where blue skies and sunshine encourage family and friends to gather around the backyard barbeque - everyone taking part in grilling and preparing farm fresh salads. For Janine, food has always been about bringing family and friends together to make memories and celebrate life. Living in the melting pot of the culinary world for most of her life, Janine was exposed to a vast array of flavors and cuisines and her ongoing fascination inspired her to begin cooking classes at a young age and immediately her passion, drive and creativity was ignited.

In 2006 Janine took an eight-month culinary sabbatical, where she travelled extensively through Spain, Italy, Greece, France, Turkey, Germany, Monaco, UK, Austria, Switzerland, Belgium, Croatia, Thailand and Indonesia, exploring and gaining an incredible amount of knowledge on international flavors.

Janine went on to study the craft of culinary arts at Le Cordon Bleu in Miami. Following culinary school, she kicked off her professional career as a Chef at Gigi’s restaurant in Miami under Executive Chef Jeff McInnis. Following her time at Gigi, Janine landed at a very successful Southern restaurant on Miami Beach in 2011, once again working under the tutelage of Chef Jeff McInnis where she fell in love with the cuisine and hospitality of the South. After almost two years cooking Southern food, Janine decided to return to a cuisine very close to her heart, Northeastern Thai, taking the position of Sous Chef on the opening team of Khong River House - within the first three months the restaurant was nominated for a James Beard award for 'Best New Restaurant'.

In October 2013 - early 2014, Janine appeared on NBC/Bravo’s Emmy award winning television show, "Top Chef," cooking and competing against 18 other chefs in New Orleans, as well as many episodes of the Emmy nominated show "Last Chance Kitchen". Now settled in NYC, she’s bringing southern hospitality to Alphabet City with root & bone in 2014 with her partner, Chef Jeff McInnis, also of "Top Chef" fame. root & bone is a neighborhood restaurant celebrating Southern fare and country comforts; a roots revival of timeless Southern recipes & traditions.

Chef Romina Peixoto
Pastry Chef

Romina’s passion for food began as a child in Buenos Aires, where she began baking family favorites including bread pudding, crepes and ricotta cake with her grandmother. Upon graduating high school, Romina enrolled in the International Buenos Aires Hotel and Restaurant School while simultaneously interning at various restaurants including Sechus, located in the heart of Buenos Aires. Romina next entered into a work-study program at Hocking College in Ohio to further her culinary education. After receiving an Associate Degree in Applied Business in Culinary Arts, she spent time working in top kitchens in the U.S., including Broussard’s in New Orleans and at Chef Alan Wong’s in Honolulu, Hawaii.

With a desire to run her own pastry kitchen, Romina moved to Pittsburgh and became Executive Pastry Chef at Eleven Restaurant, where she met her mentor Executive Chef Derek Stevens. During this time, Romina perfected her pasty skills and honed her talent for chocolate work, quickly receiving recognition for her bonbons. In 2007, Romina returned to Argentina to pursue advanced degrees in cake decoration and the use of chocolate and sugar.

Romina’s love for the pastry arts brought her to New York City in 2007, where she worked in top restaurants, including Eleven Madison Park; Fishtail by David Burke; Le Cirque, under Pastry Chef Pierre Poulin and Gilt, under Pasty Chef David Carmichael. During her time at Eleven Madison Park, Romina also staged at WD-50 with Alex Stupak.

After Gilt, Romina returned to Le Cirque, earning her the distinction of being the first female Executive Pastry Chef to oversee the restaurant’s acclaimed pastry program.

root & bone marks a return to simplicity. As Exectutive Pastry Chef, Romina is constantly creating desserts that are not only delicious but feed the soul, and feel like home. She pays homage to the traditions of Southern baking by subtlety elevating classic American desserts with unique flavors and techniques cultivated through her travels and childhood.

Romina has always followed her passion, and recommends to those who wish to enter the field, to never give up on their dream, remain focused, accept criticism and always strive for perfection.

Delivery & Reservations
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root & bone
200 East 3rd St.
New York, 10009
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Little Root Logo

We do take out & delivery!

Please call us at 646.682.7080 and place an order with us anytime during our regular business hours. Ask about our Fried Chicken special: 2 pieces of chicken and a biscuit. White Meat $12 and Dark Meat $11.

For media inquiries,
Bolster Media NYC