Root and Bone in South Miami - 2nd visit

I drive by the Root and Bone often as I go to and from work. It speaks to me, in a way, calls to me like a siren to a ships crewman to come in and everything will be better. And better it was when I drove in from the business of US1. Having come here before, I already knew the dishes to expect. Apparently the chef's sampler is only available on Thursdays and because i came on a weekend, that was out. The restaurant had about 3-4 tables in it which created a nice social buzz type of atmosphere, not too loud or too quiet. 

I ended up getting the Root and Bone Biscuits, which is two biscuit sandwiches featuring some of Root and Bone's famous fried chicken. The biscuits are created with chicken jus and benne seeds and made with honey butter which flavor is apparent through each bite. The fried chicken was well flavored and not greasy at all. The skin and coating were perfectly crisp. The dish was served with homemade pickles and tobasco pepper jelly. It was simply delicious.

I next had the corn three ways, I've wanted to order this since my last visit and to be fair, it's most likely because it has "three ways" in the name which makes me feel like I"m getting something exotic. The presentation was amazing. The taste was good but not exceptional. However I did enjoy the three different ways it was made, grilled, popped and in a sweet corn bread puree. Probably my favorite part of this dish was the puree.

Finally, I had the main dish, the Shrimp and Grits. It consisted of royal red shrimp, creamy grits, roasted tomato, red onion, sweet corn, andouille sausage served with rich beer jus. For some reason I imagined I would get a plate of a few shrimp swimming in grits, like a porridge. But every dish I've had from the Root and Bone has been well presented and this is no different. The grits come in a mound with bits of ingredients overflowing from it surrounded by a lake of beer jus. The beer jus was my favorite part of the dish with a deep rich beef flavor. The roasted tomatoes, onion and sweet corn provided a perfect complement to the hearty, savory flavors of the andouille sausage and shrimp. However, when I had eaten everything else on the plate, I found myself going back and slurping the jus with the occasional bits of grits in it. I was more than satisfied with this dish.

Click here to read the review from my previous visit