You’re driving down Brevard Road, maybe heading toward Brevard for a hike or just meandering through the scenic, rolling hills of Horse Shoe, and you see it. A spot that looks like a high-end farmhouse but feels like your grandmother’s porch—if your grandmother was a James Beard-nominated chef with a penchant for lemon dust.
Root and Bone Hendersonville isn't just another restaurant in a tourist town. It’s a heavy-hitter. We are talking about Jeff McInnis and Janine Booth, a "Top Chef" power couple who decided that the Blue Ridge Mountains were the perfect place to drop their fourth location.
Honestly, the "Crossroads" complex where the restaurant sits is a vibe. It’s got that classic rock 'n' roll flair mixed with the kind of Southern hospitality that makes you want to stay for three rounds of cocktails. But let's be real—you're here for the fried chicken.
What’s the Big Deal With the Fried Chicken?
People throw around the word "famous" a lot in the food world. At Root and Bone, the Sweet Tea Brined Fried Chicken actually earns the title.
Jeff McInnis grew up in the Panhandle of Florida, and you can taste that "dirt under the fingernails" Southern heritage in the bird. It’s brined in sweet tea (obviously), then dusted with this tart, citrusy lemon powder. It’s weird. It’s brilliant. It’s $36 for a whole bird, and people don't even blink at the price.
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Pair it with the Grandma Daisy’s Angel Biscuits. These aren't those lead-weight hockey pucks you find at some diners. They’re light, served with local sourwood honey and chicken jus. It’s a savory-sweet gut punch in the best way possible.
Beyond the Bird: The Menu Standouts
Most people get stuck on the chicken, but that's a rookie mistake.
If you want to eat like someone who knows the menu, look at the Short Rib Meatloaf. They use a blend of chuck, brisket, and short rib, then top it with a house-made heirloom tomato jam. It’s not your mom's meatloaf. It’s rich, heavy, and comes with whipped potatoes that are basically 50% butter.
The Starters You Can’t Skip
- Drunken Deviled Eggs: These use Dry Ridge Farm eggs and are topped with pickled beets and root chips. They’re bright purple and very Instagrammable, if you're into that.
- Smokey Bacon Board: Think charcuterie, but make it pork-centric. It comes with bacon caramel and crunchy pork rinds.
- Fried Green Tomatoes: They call it a "B.L.T." here—pimento cheese, pork belly, and tomato jam. It’s basically a North Carolina hug.
The Location: Why Horse Shoe?
The restaurant is technically in Horse Shoe, NC, at 4165 Brevard Road. It’s right on the Ecusta Trail, which is a big deal for the local community. The Turchin family, who owns the property, really leaned into the "destination" aspect.
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You’ve got the front porch for people-watching, a private wine cellar for when you’re feeling fancy, and an outdoor deck that kills it during the summer months. It’s casual enough that you can show up in hiking boots after a day at DuPont State Forest, but nice enough for an anniversary dinner.
Hours and Logistics (The Practical Stuff)
Usually, they open up around 4:00 PM for dinner most days, though they often do a lunch/brunch service starting at 11:00 AM or 12:00 PM on weekends.
Kinda important: This place gets packed. Even though it's a massive complex, the "Top Chef" name draws a crowd. Use OpenTable. Seriously. Don't just roll up at 7:00 PM on a Saturday and expect a table by the window.
The Atmosphere: Modern Sophistication or Rustic Charm?
It’s both. The design is eclectic. You’ve got contemporary elements mixed with farmhouse aesthetics. It doesn't feel "stiff." The staff is friendly, and there’s a genuine warmth to the service.
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One thing to note—it can get loud. The open layout is great for energy, but if you’re looking for a whispered, secret conversation, you might want to ask for a corner booth.
Is it Worth the Price?
Look, Root and Bone is on the pricier side for Henderson County. You’re looking at $17–$19 for a burger and nearly $60 for an 18oz Ribeye.
But here’s the thing: you’re paying for the sourcing. They use local ingredients, Dry Ridge Farm eggs, and high-quality meats. It’s "elevated Southern," which is code for "we put a lot of work into making this taste like home, but better."
Actionable Tips for Your Visit
- Order the Watermelon: It’s a side dish, but it’s served with house-made pickles and sea salt. It’s the perfect palate cleanser between the heavy fried chicken and the rich mac & cheese.
- Check the "Little Root" Section: If you're there for a lighter lunch, look for the fried chicken biscuits with pepper jelly. It's the same world-class chicken but in a more manageable format.
- The Carrot Cake is Non-Negotiable: Even if you’re full, get one for the table. It’s widely considered one of the best desserts in the Hendersonville area.
- Sit Near the Bar: If you're a solo diner or just a couple, sitting near the bar gives you a great view of the kitchen action. It adds a bit of "dinner and a show" to the experience.
Root and Bone Hendersonville has managed to do what many celebrity-chef outposts fail to do: it feels like it belongs in the mountains. It’s not a Miami restaurant transplanted into North Carolina; it’s a Southern restaurant that finally found its way home.