Post 515: NYC’s Red Rooster

4 Mar

IMG_2716.JPGI was first introduced to Chef Marcus Samuelson while reading his book, “Yes Chef” on the way to a 2013 education conference in Tobago, West Indies. My colleague was the catalyst for this fortunate introduction and I’ve been a fan of his ever since. I purchased one of his cookbooks in 2015 and was even more connected to his amazing culinary talents. Yesterday just brought this all to a wonderful “belated” birthday celebration at his famous restaurant in Harlem, The Red Rooster.

The rich colors, fragrant aromas, use of light across the restaurant, smiling faces and engaging wait staff immediately invite one to enter into what promises to be a transformative dining experience. My friend and I ordered the “choice of three” from the daily lunch menu and were delighted with the selections. We began with an amazing sweet potato and apple soup, followed with main courses of mac/cheese and collards as well as Swedish meatballs atop braised cabbage and roasted potatoes. These accompanied by an amazingly dense slice of homemade cornbread filled with rich flavors and the texture of lightly infused kernels of cooked corn. The grand finale, three delicately presented doughnut balls filled with a warm mocha chocolate and served alongside an amazing light but rich dollop of buttercream. All bursting with flavors and heartening the eager foodies to want for much more.

If you ever travel to NYC, most definitely make this a planned destination. Reservations suggested and leave lots of “interior” room to indulge. Look for the smiling face of the waitress, “Sunshine” — she will just add to your wonderful dining experience.


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