The Red Rooster



After visiting the Studio Museum in Harlem, we were hungry for the comfort food of Chef Marcus Samuelsson, who was born in Ethiopia and raised in Sweden. I ordered the Fried Yardbird – two pieces of perfectly battered dark chicken — with mace gravy, collard greens, mashed potatoes, and tangy bread and butter pickles. Our 26-year-old son went for the Bird, Gravy and Waffle, because calories still bounce off him. I enjoyed one bite – only one – because he insisted. The service is seemingly casual but expert, the music is throwback great, loud (too loud) but easily forgiven by the delicious food and happy vibe. For dessert, our table shared/fought over a Supa Sundae — berries & cream, rocky road & vanilla mascarpone ice creams with caramelized banana and roasted cherry sauce. Next time I’m ordering the shrimp and grits, and for dessert, the coconut truffles — but only to share.

Pia Ehrhardt


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