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.

Following fresh on the heels of the critically acclaimed and immensely popular southern food mecca, Yardbird, Chef Jeff McInnis, and his new partner and Chef de Cuisine Janine Booth,have set out on a new path of their own. A roots revival of coastal, 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 at Yardbird and such an open-armed reception to the kind of food I grew up with as a kid. I can't wait to show folks what we've been up to since."

With a hyper focus on a regional, righteous, garden-to-table experience, as is his way, McInnis will source local ingredients from foragers, fishermen, farms and specialty purveyors who share his 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 coastal, small-town America, guided by McInnis and his exceptionally talented partner Janine Booth.

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 Yardbird Southern Table & Bar, where he earned himself and the restaurant, three James Beard nominations in two years. Now settled in NYC, Jeff is bringing southern hospitality to the 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 the acclaimed Yardbird Southern Table and Bar of 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 at Yardbird, 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 plans to bring southern hospitality to Alphabet City with the opening of root & bone in 2014 with her partner, Chef Jeff McInnis, also of "Top Chef" fame. root & bone will be a neighborhood restaurant celebrating Southern fare and country comforts; a roots revival of timeless Southern recipes & traditions.

Chef Crystal Cullison
Pastry Chef at Root & Bone NYC

Born in Winter Park, Florida, Crystal Cullison spent much of her youth between Central Florida and Western North Carolina. From a very young age, Crystal began assisting her mom in the kitchen as she baked homemade pies and cookies, and would often be found with a rolling pin in hand. Her love of cooking continued to grow as she did, and while in high school, Crystal entered a dual enrollment program at a local technical school studying culinary arts. Upon graduation she received a certificate in Commercial Foods and Culinary Arts (in addition to her HS diploma). After two years and holding positions at the Orlando Sheraton and Emeril?s Orlando, Crystal relocated to New York City where she landed at Bond Street Restaurant immersed into Japanese cuisine.

Itching to travel and expand her culinary skills and repertoire, she took a month sabbatical and traveled around Wales, Ireland, London, Paris and Amsterdam. Upon her return to NYC, Crystal accepted a job at Michelin-starred restaurant, Public, under the tutelage of Pastry Chef Ellen Mirsky. Working at Public opened Crystal?s eyes to the flavors of the South Pacific, instilling a love for Asian fusion cuisine. In 2007 Crystal again decided to travel, this time to the South Pacific, hitting Fiji, New Zealand, Australia and French Polynesia. She worked briefly in the Coromandel Peninsula of New Zealand before landing in Miami where she worked for the next two years with the Ritz Carlton Hotel Company at two of their south Florida locations, Coconut Grove and South Beach. Post Ritz, Crystal landed at NOBU South Beach, joining them as Pastry Sous Chef, and returning to Japanese cuisine.

Always itching to explore new territory and increase her culinary knowledge, Crystal once again hit the travel trail in 2012, on a road trip from North Carolina to Alaska, where she ended up running a full-service fishing lodge in Seward Alaska for the summer fishing season.

Now back in NYC (3rd times the charm!), Crystal has joined the ranks at Root & Bone, bringing her pastry skills full circle to showcase the flavors of the South in the Big Apple.

root & bone
200 East 3rd St.
New York, 10009
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