CULINARY FIND
Race to ROOT & BONE IndyCar’s James Hinchcliffe’s southern-style eatery takes the checkered flag.
BY BRIAN GARRIDO
W hen I first stepped into Root & Bone to meet with Indy- Car driver, racing analyst, and part owner of the popular eatery, James Hinchcliffe, it had only just opened. I was warmly greeted by the perpetually charming staff and as the after- noon progressed into dinner service, the indoor and outdoor patio jammed with diners eating braised short rib meatloaf, fried chicken brined in sweet tea, or barbecue brûléed spareribs. Root & Bone first opened in early 2020 and subsequently weathered one of the most disruptive periods the hospitality world has ever experienced—the global pandemic. Now, after more than two years, Hinchcliffe and his partners, chefs Janine Booth and Jeff McInnis feel as if they are finally settled. As a testament to its deliciousness, one of Indianapolis’ best chef-driven and independent restaurants continues to delight eaters, thus making reservations a requirement. FROM RACING TO RESTAURANTS Hinchcliffe, 35, sits at the bar, giving off West Coast-style vibes in a light gray traveler’s coat and close-cropped beard. The Canadian-born driver stands out from the normal crowd and looks red carpet-ready with his actor wife, Becky Dalton. (You may have seen her in the Hall- mark Channel original comedy-drama series “Good Witch”). James would not be out of place sipping martinis at one of L.A.’s celebrated celebrity watering holes such as The Grill on the Alley or maybe the BOA Steakhouse at Chateau Marmont. Instead? He’s throwing back an iced tea in the middle of the Midwest. So, how does a six-time race winner for Andretti Autosport and one of IndyCar’s most popular drivers become involved in a Southern dining experience in Central Indiana? When answering this query, he first laughs. “Well, first, I want to be clear that a bunch of people, including the chefs and (Indiana businessperson) Tom Collins, were involved. At the time, Tom and I were working on bringing Tim Horton’s (a Canadian restaurant chain) to the city. As we were trying to bring that project together, we then met with Jeff and Janine about opening a restaurant. The Horton project fell apart for various reasons, but this [Root & Bone] has been awesome.” The self-proclaimed mayor of “Hinchtown” explained that chef Jeff Mcinnis’ grandmother was from the South and the partners originally wanted to create something within that vein that was gourmet. While giving credit to the husband-and-wife cooking team for the success of the restaurant’s menu, Hinchcliffe’s main prowess lies within
James Hincliffe sits at the Root & Bone bar
< Root & Bone was founded in 2014 by Bravo TV’s “Top Chef” alums Janine Booth (Season 11) and Jeff McInnis (Season 5). The duo was determined to bring south- ern hospitality to NYC’s East Village and the restaurant gained instant success and earned several food-related accolades. In 2019, the pair opened a Root & Bone in Miami before opening their third location in the Hoosier State in January 2020. CHEF-DRIVEN CHAMPS
AS SEEN ON TV: Root & Bone Co-Founders Janine Booth & Jeff McInnis
48 REIS-NICHOLS JEWELERS MAGAZINE
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