When the James Beard chef Marcus opened Red Rooster on Malcolm X Boulevard in Harlem, he envisioned. It would be the heart of his neighbourhood and a meet-and-greet for both the downtown and the uptown sets, serving Southern black and cross-cultural food. Harlem has been a magnet for more than a million African Americans, a melting pot for Spanish, African, and Caribbean immigrants, and a mecca for artists.
These traditions converge on Rooster’s menu, with Brown Butter Biscuits, Chicken and Waffle, Collards, and Donuts with Sweet Potato Cream. They’re joined by global dishes such as Jerk Bacon and Baked Beans, Latino Pork and Plantains, and Chinese Steamed Bass and Fiery Noodles. Swedish-Ethiopian background shows in Ethiopian Spice-Crusted Lamb, Slow-Baked Blueberry Bread with Spiced Maple Syrup, and the Green Viking, sprightly Apple Sorbet with Caramel Sauce.