– root & bone southern food –

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.

– chefs janine booth & jeff mcinnis–

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’. Learn More

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