Root & Bone
Southern restaurant (US) · South Miami
5958 S Dixie Hwy, South Miami, FL 33143
Highlights
Southern comfort food with a modern flair & chic decor
Southern comfort food with a modern flair & chic decor
"Husband-and-wife chefs Janine Booth and Jeff McInnis showcase Southern comfort food with a prix-fixe $30 lunch menu (Monday-Friday) that includes biscuits, drunken deviled eggs, tea-brined fried chicken, and shrimp and grits. There is an impressive selection of spirits, including an expansive bourbon collection for an additional cost." - Alona Martinez
"For those craving Southern food, this welcoming restaurant headed by husband and wife duo Jeff McInnis and Janine Booth hits the spot. Dishes like Grandma Daisy’s Angel biscuits; drunken deviled eggs; corn and jalapeno hush puppies; chicken and waffles; and grilled lamb T-bone chops are featured. Save room for the peach cobbler dessert. Miami Spice dinner is available Thursday to Sunday for $45 per person." - Alona Martinez, Olee Fowler
"South Miami’s Root & Bone is hosting a special Thanksgiving dinner this year. Enjoy the restaurant’s Miami salad or drunken deviled eggs as starters, then move on to a fried turkey breast with cornbread stuffing, loaded mashed potatoes, green bean casserole, roasted butternut squash, cranberry chutney, and Grandma Daisy’s angel biscuits. Finish off with either the chocolate pecan pie or tart coconut key lime pie. Price: $65 per adult and $18 per child age twelve and under." - Stacy A. Moya
"Stepping onto the scene with Southern cuisine, Root & Bone brings New York City swag to South Miami. For brunch, the bloody mary bar is a major attraction, while fried chicken, biscuits, deviled eggs, and shrimp and grits are foolproof bets for any time of day." - Eater Staff
"A Southern-style Thanksgiving is always memorable and this restaurant helmed by Janine Booth and Jeff McInnis is sure to please. Standouts in the a la carte menu include autumn pear salad, grandma Daisy’s angel biscuits, loaded mashed potatoes, and fried turkey breast." - Alona Martinez
