Friday, March 21, 2014

NEW HARLEM EATERY NUMBER 1: RED ROOSTER

Between the still lingering ill-perception of excessive crime and somewhat over-priced commercial retail demands, Harlem's dining scene has had its ups and downs over the years. With that in mind, we thought it would be appropriate to go over the newish establishment that were pioneers not so long ago and who have since helped change the dining scene in Harlem.

RED ROOSTER, 310 LENOX AVENUE BETWEEN 125TH AND 126TH STREET
Chef Marcus Samuelsson is probably the most influential new resident of the new Harlem restaurant movement and has heralded an age of fine dine on an international level that uptown has never quite seen before.  Harlem previously was a destination for soul food joints but not really a top restaurant destination for the foodies of New York outside of a novelty sort of perspective.  Samuelsson's talent and vision of reviving former Harlem speakeasy into one of Manhattan's top dining spots worked because of the rich history of the neighborhood.  The celebrity chef was unsuccessful at an African themed restaurant in the Meat Packing District several years ago but found the right fit for his global sensibilities uptown on a strip of Lenox Avenue that still looked somewhat abandoned back in 2010.  Things have never been quite the same uptown since the Rooster opened and other restauranteurs such as Richard Notar and Danny Meyers have also been looking in the neighborhood to replicate the success of Harlem's iconic chef of this modern century.

2 comments:

  1. Harlem as gone through some significant milestones in this new century, the arrival of Red Rooster was certainly one of them, and as Ulysses points out, upper Lenox was transformed. It should also be noted that Chez Lucienne came before Red Rooster and I am happy to see Sylvia’s is still thriving after more than 50 years.

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  2. Such a clear #1 in terms of impact on harlem dining scene. This is still where I would take out of town visitors who didn't mind spending a decent amount. Not just for the food, but for the ambience, drinks, etc. Well done to Marcus and I think this restaurant has gotten better, not worse, since it has opened - service has improved, menu has been refined, etc.

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