Restaurant Week at Root & Bone, East Village

Root and Bone, Lower East Side

When Summer Restaurant Week was in full swing, and Angela and I visited Root & Bone, a southern comfort food restaurant by two Top Chef alums. I know what you’re thinking… what is the vegetarian doing at a southern food joint?! Even though they’re known for their chicken and waffles, there were a couple meatless options on the Restaurant Week menu.

For $25 each, three courses plus a side for the table to share is a good deal. An outside table just happened to open up before we walked in. Since it was Friday, we decided to have cocktails ($13) with lunch! Angela had the Colonel’s Daughter, a strong bourbon cocktail, while I sipped on the light and summery Colette.

Root and Bone, Lower East Side

Even though the salads sounded tempting, we both ordered the Drunken Deviled Eggs to start. I’d say it’s more of an amuse bouche than a starter, but it’s such a beautiful dish! They soak the eggs in beet juice overnight to achieve that pretty pink color. The yolk filling was quite good, and the pickled roots and root vegetable chip topping were a nice touch.

Drunken Deviled Egg, Root and Bone

I had the Waffle Benedict, but asked them not to include the bacon. This is the first time I’ve had a benedict dish with waffles instead of English muffins. It was tasty, but I would have preferred savory instead of sweet waffles. The eggs were nicely poached. A good dish overall.

Root and Bone, Lower East Side

Angela ordered Root & Bone’s award winning Fried Chicken & Waffles. The chicken is supposed to be brined in sweet tea and dusted with lemon. It’s serves with a spiked tabasco honey sauce. The waffles part of this dish is a grilled cheese sandwich that comes with whiskey maple syrup.

Before ordering, Angela asked me if we should get the mac and cheese or the watermelon. My response? “The mac and cheese, of course! What kind of question is that?!” As much as I love watermelon, Root & Bone is clearly the kind of place that knows mac and cheese. It definitely lived up to my expectations, and the crust on top was perfection.

Mac and Cheese, Root and Bone

The Restaurant Week brunch menu had desserts: Strawberry Shortcake and Peaches & Cream. I got the strawberry, Angela got the peaches, and we got to feast our eyes on both desserts.

Strawberry Shortcake, Peaches and Cream, Root and Bone

The Strawberry Shortcake was an adorable single serving stacked dessert with strawberry consome with fresh strawberries and whipped cream. The actual cake was light, but had a richness that I would expect more from puff pastry.

Peaches & Cream, a classic southern, summertime dessert, was served in a little jar with vanilla panna cotta, poached peaches, and oatmeal crumble. I didn’t taste any of it, but it looked lovely and prompted me to recreate it at home.

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No Comments

  • Reply
    Mitzie Mee
    August 26, 2015 at 3:08 pm

    I would choose mac and cheese over water melon anytime:) I’ve only been to one restaurant week in New York but I really want to visit the city next time it’s on. It’s twice a year, isn’t it? The food looks amazing but I’m like you with the waffles, if chicken is included, I also prefer savory.

    • Reply
      August 26, 2015 at 3:25 pm

      Hehe, great minds think alike! Yep, Restaurant Week happens twice a year: summer and winter. Plan your next trip for Jan/Feb, but it’ll be so cold then. :(

  • Reply
    Delicious Peace of Mind
    August 27, 2015 at 4:37 am

    I love when you dine at day time, everything looks soooo delicious! :)

    • Reply
      August 27, 2015 at 5:18 pm

      Dining during the day is the best! Easier to get a table, slightly cheaper at many places, and the photos always turn out really well. ;)

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