This is Part 1 of a multi-part Blog about a Trip I Took to New York for my 40th Birthday
How I got to New York is a long story for another time, but I want to take some time to document where I ate while I was there. One of the bigger food trends I’ve notice recently is what I’d like to refer to as “New Americana” which I would describe as a mixture of Southern soul food meets Louisiana south-rooted with strong french techniques. The flavours change depending on where you are eating. We were eating in the Lower East Side of Manhattan which has one of most rapidly rising food scenes in the city. Having said this, the island itself has over 10,000 restaurants, meaning there’s a lot of competition. So you have to nail it or your going form restaurant owner to a customer again.
The day we arrived in NYC, we traveled to the Lower East Side by train to meet my friend CB for lunch and to drop off our bags. After this, we began the first of our daily 10-18 km treks – we only rested to sleep and consume some of the city’s great eats and drinks. The first restaurant on this trip was Root and Bone, a small eatery tucked between Little Italy and Chinatown. Chef Jeff McInnis has created a trendy, artisinal eatery of about 40 seats. Three James Beard awards support the fact that they do great southern food……and stay true to some its timeless classics.
We arrived just after 1:00 pm and just before two on duty NYPD detectives……I felt safe. We were received by friendly and relaxed staff and seated promptly just in front of the bar and beside the large windows. The room was comfortable and unpretentious. Were we hungry, thirsty and excited….the perfect blend. We started with a round of drinks – cider and beer. Our group of seven people ordered several dishes….. all to share.
We went with:
- Drunken Deviled eggs: Beets Brined, Pickled Roots and Chips
- Fried Chicken & Waffle Salad: Pickled Green Tomato, Baby Kale and Cheddar
- Braised Short Rib Meat Loaf: Mashed Roots, Brocclini, Poached Egg, Tomato Jam
A few other items without pictures (unfortunately)
- Grandma Daisy’s Angel – Honey Roasted Chicken Jus, Toasted Benne Seeds, Sea Salt
- 1/2 Crispy Free-range Bucket of Bird: Tea Brined, Lemon Dust, Hot honey
- Their signature bacon: bourbon-cured with spiced maple syrup.
The food was great, the service amazing….and a great start to our 10 days of eating. Root and Bone is highly recommended.