Sixty-two participating Harlem EatUp! chefs and restaurateurs

Sixty-two participating Harlem EatUp! chefs and restaurateurs
Photo Nick Ruechel / Citi

Later this week, from May 14 through 17, Harlem will be all decked out to welcome chefs from around the country for the first Harlem EatUp! festival. “I love Harlem,” says founder Herb Karlitz. “Every week there’s another restaurant opening. There’s great music, great bakeries, and people have smiles on. It’s Harlem’s time to shine.” And shine, he promises, it will.

Together with co-founder and friend chef Marcus Samuelsson, of Red Rooster and Streetbird Rotisserie, and honorary chair Bill Clinton, Harlem EatUp! will feature four full days of incredible eating, with star-studded chef dinners, panel discussions, artists and musicians, culinary demonstrations, and walk-around tastings in Morningside Park. Net proceeds will benefit Citymeals-on-Wheels and Harlem Park to Park, two organizations that actively affect the lives of Harlem residents on a daily basis. More than simply luring big-ticket spenders uptown for a weekend, the festival is “really about giving back to the community,” Karlitz says.

The organizers want to expand that community, though, broadening both the eating and arts audiences, “shining a spotlight on Harlem at a really local scale,” says Karlitz. So they tapped the talent of friends from around the world, pulling together local chefs and small businesses with a few special appearances from talent downtown and afar.

Thursday and Friday evening, chefs at restaurants throughout the area, such as the Cecil and Vinateria, will host outsiders such as France’s Ludo Lefebvre, Charleston’s Sean Brock, and Austin’s Paul Qui for affordably priced multicourse dinners (see below for what’s still available). “We’ve made sure that all guest chefs attending have some connection to Harlem, whether it be that they’ve lived or worked here, or identify with the cuisine or music scene,” Karlitz says.

Saturday sees a combination of Harlem Talks at the Studio Museum, where speakers like Silvia’s Tren’ness Woods-Black, Cecil chef JJ Johnson, television personality Ted Allen, and chef/restaurateur Michael White will tackle subjects like “A Day in the Life of a Chef” and “How to Serve the Community” ($35 each).

In nearby Morningside Park, The Avenue at the Stroll (free admission) has local artisans and purveyors peddling their wares and culinary demos from chefs nationwide. Pay $75 for The Experience at the Stroll (in advance online), and get access to tasting tents from the likes of LoLo’s Seafood Shack, Corner Social, and Madiba Harlem, plus even more culinary demonstrations.

Sunday, return to Morningside Park and grab bites from Seasoned Vegan, Streetbird, Charles Country Pan Fried Chicken, Field and Clover, La Bodega 47 Social Club, and more at A Sunday Afternoon in Harlem, and then head over to meet some of the Knicks or Red Bulls in the Sports Zone. With a focus on “healthy eating and a need for exercise,” per the founders, the Kids’ Zone will have little ones stretching and shaking with Chloe the Yogi, Figure Skating in Harlem, and the Harlem Children’s Zone, with artists and musicians around to keep the adults fully entertained.

Recognizing that the first year of any festival can result in a rocky weekend, organizers promise plenty of shade, floored tents to shield diners from potential rain and mud, and plenty of Porta-Potties to, you know, potty. They promise there will be enough food to last, and have anticipated high-volume food tents by increasing their number of checkout lanes. “We’ve sat around asking ourselves, ‘Would this make me feel good, or piss me off?’ ” says Karlitz. His company has over twenty years’ experience producing festivals as large as Food and Wine, and as such has “a Plan B ready for everything.”

Along those lines, some advice to festival-goers: Buy tickets for everything in advance online, and come hungry. Plenty of non-alcoholic beverages will be on hand to help you stay hydrated, and while booze will be flowing, safety’s still paramount.

“If Marcus and I have done our job,” Karlitz says, “people will walk away from the weekend realizing that Harlem’s a cool place, that it’s beautiful, and that maybe it’s more than they’d thought it was before. Come up — and EatUp.”

Surprise! 9 Unexpected Costs of Opening a Restaurant

One thing new restaurateurs should always expect is the unexpected — interminable waits for permits, scary surprises behind walls — and if you fail to budget for such expenses, you could go belly up.

There are many reasons restaurants fail, but about 80% of those that fail go under “because they underestimate the capital it takes to start their operations,” says David Kincheloe, president of National Restaurant Consultants.

Anahi Angelone owns Corner Social, a New York City restaurant, and is soon launching another eatery, Angel. “This will be restaurant No. 5 that I’m part of opening, and there’s absolutely always unexpected expenses,” Angelone says. “Always expect to spend a lot more than you thought you would.”

Once you’ve obtained a quote from your general contractor and crunched all the numbers, she advises planning to go at least 10% over budget.

Surprise! 9 unexpected costs of opening a restaurant

Below, experts reveal frequently overlooked restaurant expenses you should factor into startup costs. Whether you account for them as you build yoursmall business can determine your success or failure.

1. Financial deposits

Chef Trish Tracey is about to open her first restaurant, Myriad, a gastro pub in San Francisco. She’s learned it’s easy to underestimate the costs of deposits when opening a restaurant.

“There are several types of insurance, and you need to set up your utilities — if you’re a brand-new business, there are many people like this that need money upfront,” she says. These deposits add up quickly.

2. Design materials

Most restaurateurs start with a certain look in mind, Kincheloe says, but the cost to obtain is often much higher than they think. Unexpected changes can also destroy your budget. “You might choose a certain design, and you’re halfway into the project and you realize the material you’re expected to use doesn’t look nice in real life,” Angelone says. This means upgrading to more expensive material.

3. Construction surprises

“When you’re building, you never know what you’ll find behind a wall,” Angelone says. You may discover you need additional electrical work or that equipment planned to go there must go elsewhere. “That little change can cost you $10,000,” she says.

MORE:  4 Secrets for Survival With a New Restaurant

MORE: 5 Myths That Keep Women From Starting a Small Business

Tracey says there are almost always physical problems in buildings or sites that aren’t seen on walk-throughs. For her restaurant, plumbing equipment looked fine initially, but she later learned it required fixes. Additionally, a roll-up door that looked adequate at inspection turned out to need pricey replacement.

Surprise! 9 unexpected costs of opening a restaurant

4. Chef requests

If you start building your restaurant on one concept and hire a chef who wants something else, costs can rise, Angelone says. You may plan a traditional menu but the chef wants a farm-to-table approach, so your initial order will be much more expensive, she says.

Angelone says chefs often request costly kitchen equipment — or that equipment be rearranged, which requires electrical work. Say you build a kitchen for one chef who leaves before opening, then a new chef wants more changes. That could cost you tens of thousands, she says.

With experience, restaurateurs learn when something is critical and when it’s just a preference, Angelone says. But newbies risk letting the chef run the show and making financial decisions they can’t afford.

5. Full cost of food

“People unfamiliar with the restaurant industry underestimate the cost of proteins, and they also underestimate the cost of what it actually takes to put something on the plate,” Kincheloe says. For example, if you’re serving a hamburger, he says you must consider costs of buns, french fries, ketchup and even napkins.

And though your budget is based on the menu you open with, that menu will change. “Once you open the doors, at least 25% of what you were thinking you’d serve will be changed or tweaked according to what customers want,” Angelone says. If new menu items require new equipment, that means more expenses.

6. Playing music

Music is a critical element of restaurant ambiance, says Bruce Sandground, a professor at Arizona Culinary Institute in Scottsdale. But as a commercial establishment, you must pay for the rights. “Music licensing is often overlooked, but ASCAP and BMI represent 90% of the songwriters in the music industry,” Sandground says.

Annual licensing fees for those services can total $1,000, he says. Failing to obtain licenses can result in fines or lawsuits. Read the National Restaurant Association’smusic licensing guide for more information.

7. Permits and licenses

Costs of obtaining permits and licenses often take restaurateurs by surprise. “A lot of municipalities are becoming very onerous in their requirements,” Kincheloe says. That’s not all: “Sometimes getting a permit almost takes as long as actually constructing the restaurant, so they underestimate the fees they’ll have to pay to keep that lease current until they can actually begin construction,” he says.

8. Training staff

Even savvy entrepreneurs often underestimate the training needed to get a new restaurant up and running, Sandground says. “Your team needs to be expertly trained,” he says, and keep in mind that experienced concepts and national franchises often provide training for up to three weeks before opening.

9. Miscellaneous costs

Tracey says most restaurateurs don’t set aside enough for miscellaneous expenses, so she recommends doubling what you think you require. “You can’t imagine every detail you need, and there are many trips to the store for small things,” she says. For example, she’s had to make many hardware store runs for Myriad’s opening.

When opening a restaurant, remember that even with a budget and experience there will always be costs you don’t expect, Tracey says. Keep these expenses in mind to help improve chances you can stick to that budget.


“I have watched Harlem go through many changes,” began former president Bill Clinton as he welcomed revelers to the Harlem EatUp! Festival’s grand tasting this past weekend. “I’m really grateful that somehow you guys got all of these world-famous chefs from all over America to come here and cook. I think you did it so you’d have bragging rights — that the locals are better.”

It was obviously an honor for residents to see Clinton as an honorary EatUp! chairman, and it was exciting to see local chef and co-founder Marcus Samuelsson making the rounds, running between panel discussions, chef dinners, and tasting tents. Plenty of attendees flocked when Choppedjudges Alex Guarnaschelli, Scott Conant, and Aarón Sánchez arrived on the scene together, and in general when “celebrity chefs” from around the nation stopped in. The powerhouse collection of talent — all of whom have some connection to Harlem, according to co-founder Herb Karlitz — were the bait that drew some of the massive crowd to Morningside Park. But we were there for the Harlem eats, and we agree with Clinton that locals have much to brag about.

Chefs Scott Conant, Alex Guarnaschelli, Ludo Lefebvre, Marcus Samuelsson, and Aarón Sánchez

Chefs Scott Conant, Alex Guarnaschelli, Ludo Lefebvre, Marcus Samuelsson, and Aarón Sánchez

As promised, founders and organizers Marcus Samuelsson Group and Karlitz & Company delivered plenty of shade, seating, and movability among the stations, and attendees were both well fed and -hydrated. A good thing — there are so many unknowns in the first year of anything regarding food festivals in New York. All it takes is a few tables running out of grub or an oversold event to make an eating experience crowded and painful.

But rather than eaters and drinkers run amok, the vibe from the EatUp! crowd was one of enthusiastic but controlled revelry.

Clockwise from top left: Harlem Haberdashery, the Seasoned Vegan's Brenda Beener, Zoma, and Lady Lexi's Sweets

Clockwise from top left: Harlem Haberdashery, the Seasoned Vegan’s Brenda Beener, Zoma, and Lady Lexi’s Sweets

Saturday’s main event was titled “The Stroll: A Grand Tasting Experience.” Open to all ages, the Stroll had a few offerings from the Harlem Business Alliance — Fashionista Tea, Field & Clover, and Skillet Rose, along with beneficiaries Citymeals-on-Wheels and Harlem Park to Park. Kids played on the baseball diamond and got their faces painted, adults weaved through sponsors’ tents, and occasionally one of the celebrity chefs stopped by to say hello. “Vendy Plaza” eats were a bit slim — it was a big space that could have held many more trucks, but ice cream sandwiches from Ice & Vice and maple-drenched grilled cheeses, beet and potato salad, and pulled pork from the farm-to-truck Snowdays Food Truck (Drive Change) made sure those who stayed in the free-to-the-public area were taken care of.

The Stroll was like the mothership of what’s delicious in Harlem. There was so much food to be had, with many tables offering hefty bites that could have been tastings for two or three people elsewhere. Bottles of both still and sparkling water were at the ready to counter the plethora of tables offering booze — Angry Orchard, Blue Moon, Coney Island, Negra Modelo, Tito’s Handmade Vodka, and Hendrick’s gin, to name just a few. There was plenty of extra seating around umbrella-covered tables in the center of the tents, and a twenty-minute shower barely registered.

Clockwise from top left: Prosciutto-wrapped asparagus from the Grange, carrot salad from Corner Social, amalfi lemon poppy-seed cake from Lido, crawfish bites from Melba

Clockwise from top left: Prosciutto-wrapped asparagus from the Grange, carrot salad from Corner Social, amalfi lemon poppy-seed cake from Lido, crawfish bites from Melba

We tried everything, and not one table underrepresented its eats, from the baked beans with pork from Dinosaur Bar-B-Que to the massive bowl of shrimp, calamari, and sea bass ceviche from Harlem Tavern to the tacos from Red Rooster. But a few dishes were standouts, truly representing the dynamic and storied food culture of Harlem.

The shrimp and grits from Harlem Shake’s breakfast menu were savory and sweet, creamy without being cloying. The Minton’s sherry she-crab soup was rich and sweetly salty. Somehow, Brenda Beener’s (The Seasoned Vegan) burdock root (slowly cooked with a mix of 32 spices) took on the texture of crawfish. It was served with a basil and garlic sauce that was so good our enthusiasm inspired her to scoop up seconds.

The shaved asparagus salad from chef Aric Sassi at the Grange — a combination of prosciutto, grana padano, toasted almonds, parmesan vinaigrette, and greens — was one of the day’s most refined dishes, stunning in its colorful plating, varied textures, and flavors. On the other end of the comfort spectrum, chicken-and-waffle bites prepared by chef Carlos Brown from the Harlem mainstay Sylvia’s reinforced owner Sylvia Woods’s title: “Queen of Soul Food.”

"A Grand Experience"

“A Grand Experience”

Chef Banks White, who has been at Corner Social for a little more than four months now, used cashew cheese and berbere spice to contrast spicy and cool sensations in his roasted carrot and quinoa salad, one of our favorite bites. The Shiro (chickpea stew) from Henock Kejela’s Zoma blew us away with its spicy depth and slightly sour note of the injera cracker served underneath. Crawfish bites from Melba, a massive cup of shrimp, calamari, and sea bass ceviche from Harlem Tavern, and sweets from Lido, Lady Lexi’s, and Aliyyah Baylor’s Make My Cake capped off the afternoon.

The Harlem Talks panel discussions at the Studio Museum, sparsely but enthusiastically attended, touched on various concerns, such as how to start a restaurant with little money and what constitutes a “food master.” The question of gentrification was addressed by Tren’ness Woods-Black with a quote from her grandmother, who opened her iconic Sylvia’s Restaurant more than 50 years ago: “There’s enough for everyone. Do what you do like nobody else. Stay true to yourself, and you can ride the wave.” Woods-Black credited her grandmother’s securing the property at a key location on Malcolm X Boulevard as one reason for the institution’s longevity.

“Harlem EatUp! will create long-lasting economic benefits, showcase all the culture this neighborhood has to offer, and help build an even stronger community,” Clinton said in his program address. “Thank you for supporting Harlem, Harlem EatUp!, and our local artists and businesses.”

Or, as co-founder Karlitz put it: Come up. Eat up.




As we learned in our latest episode of Eggheads, fried chicken has a rich history all over the world. But we’ve always had a soft spot for those that turn crispy, salty chicken into breakfast items. Traditionally that means chicken and waffles.

Though some form of the dish has been around since the 17th century, the version we know and love became popular in Harlem after hours at Wells Supper Club in the 1930s before inspiring restaurants dedicated to the dish like Roscoe’s to Gladys Knight’s (yes, that Gladys Knight).

Now, don’t get us wrong, waffling has proven a shockingly effective technique for other foods in the past. But why should the joy of fried-chicken-plus-breakfast-food be limited to those with a waffle iron? We wanted a variation on the theme and we didn’t need to go more than six blocks down the street from where Wells once stood.

Corner Social, chef Banks White pairs his brined buttermilk fried chicken with pancakes topped with blueberry butter—an ideal way to get some extra mileage out of those summer blueberries. For the waffle apologists, the batter would probably work on a waffle iron too, but we’re going to be flipping pancakes at our next brunch.

Chicken and Pancakes with Blueberry Butter
Fried Chicken


For Brine

4 cups cold water

1⁄2 cup kosher salt

1⁄4 cup light brown sugar

1 bay leaf

20 cloves garlic, peeled and smashed
1 tablespoon whole peppercorns

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons paprika

4 cups buttermilk
1 (2-3 pound) chicken, cut into 8 pieces
For Frying

3 cups all-purpose flour
12 cups plus 1⁄4 cup vegetable oil

1 tablespoon garlic powder
1 tablespoon onion powder
1⁄2 tablespoon paprika

Bring water, kosher salt, and brown sugar to a boil in a large pot, cooking until the salt and sugar are completely dissolved.

Remove from the heat, and let cool to room temperature.

Add the bay leaf, garlic, peppercorns, onion powder, garlic powder, paprika, buttermilk, and chicken.

Place in the refrigerator, letting the chicken brine for 24 hours.

In a large pot, add 12 cups vegetable oil, and bring to 320 degrees over low heat.

Combine flour with onion powder, garlic powder, and paprika, sifting until incorporated. Set aside.

Remove chicken from the brine, and pat dry.

Coat dried chicken with 1⁄4 cup vegetable oil, then dredge in the reserved flour mixture, coating evenly and shaking off any excess flour.

Fry chicken, in batches, until lightly browned and crisp, about 15 minutes.



4 eggs, beaten

4 cups buttermilk

8 tablespoons melted butter
4 cups All-Purpose Flour

1/4 cup granulated sugar

1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon salt

Mix all ingredients together until well combined. Griddle until golden brown on each side and cooked through.

Blueberry Butter


1 stick of Butter
1/2 pint of fresh blueberries
2 tablespoons Maple Syrup

Let the butter soften to a room temperature, then gently fold blueberries and maple syrup.

Harlem Eat Up festival this weekend in NYC

New York News


The food scene in Harlem has always been sizzling.

Back in 1938, chicken and waffles were invented at “Wells” and places like “M & G” Diner and the legendary Sylvia’s.

Celebrity chef and restauranteur Marcus Samuelson thought it was time to officially put Harlem on the food map. He’s one of the masterminds behind “Harlem Eat Up.”

So we set out to see what a few of the participating restaurants will be serving up this weekend.

“Corner Social” at Lenox & 126th is one of the hottest places to get a nosh in Harlem. When you go there Executive Chef Banks White says he wants you to feel like you just might be in your living room.

Banks showed us a preview of a seasonal salad he’s making for “Harlem Eat Up”

“La Bodega 47” sits at the intersection of 118th St and Malcolm X Blvd. Open just a few years people have come to expect a warm atmosphere and electic menu options.

And our last stop, “Lolos Seafood Shack” which has a Caribbean vibe and flavors. Open just 3 months, it’s getting rave reviews and has a sunny outdoor area, which is perfect for spring and summer.

You can grab a bite and take part of the fun all weekend long.

Here are some links for the festival , restaurants and recipes:

Harlem Eat Up

Corner Social


Village Voice: Late Night Secret Fried Chicken

Corner Social, 321 Lenox Avenue, Friday and Saturday, midnight

You can’t go to bed on an empty stomach, so head here for a midnight snack. Debuting this Saturday (very early) morning, guests can enjoy an off-the-menu whole fried chicken for $30. Chickens will be dispensed to the fryer on a first-come, first-served basis, and there are only twelve birds available each night.

WSJournal : Harlem’s Burgeoning Food Scene

The newly opened Streetbird Rotisserie.


Not long ago, eating out in Harlem meant the obligatory trip to Sylvia’s Restaurant onMalcolm X Boulevard for soul food. But when chef Marcus Samuelsson opened Red Rooster a block away in 2011, followed by Harlem Corner Social diagonally across the street, it signaled a change in the local dining scene.


“For a long time all you had was soul food or mom-and-pop places,” said Anahi Angelone,Harlem Corner Social’s owner. “But now people are seeing there are opportunities for so much else.”

Bolstered by that confidence, Ms. Angelone will open a second restaurant, Angel, in two weeks, the latest in a string of openings below 125th Street on Frederick DouglassBoulevard. This month, Mr. Samuelsson opened Streetbird Rotisserie, following the lead of six-month-old LoLo’s Seafood Shack, the month-old bar Mess Hall, and its adjoining coffee shop, Double Dutch Espresso—all clustered around 116th to 119th Streets.

“I saw what we did with Red Rooster on Lenox and wondered what that would look like on Frederick Douglass,” said Mr. Samuelsson, noting that he sees his business as “adding amenities to the community.” To further propel Harlem’s exploding food culture, he founded the four-day Harlem EatUp! Festival, which will debut May 14, joining the Food & Drink Boulevard event, now in its fourth year.

The buzz was a long time coming, says Gareth Fagan, co-owner of Harlem Tavern, who cited only two businesses on the boulevard when he arrived in 2011. “It was only a handful—and handful is a generous term.”

But the growth spurt has been fast: At six years old, Bier International is already a senior citizen, the four-year-old Lido and Harlem Tavern are teenagers, and the two-year-old Vinateria a toddler.

“The Harlem food scene in general is really sort of buzzing at the moment, and we’re part of that,” said Yvette Leeper-Bueno, Vinateria’s owner. “People are really surprised about the wealth of offerings we have now…Frederick Douglass Boulevard, it’s on fire.”

Such developments are reported on Harlem + Bespoke, a six-year-old blog covering local culture, business and design. The blogger, a Harlem resident who goes by the name Ulysses, said in an interview recently that “a lot of people were saying the neighborhood wasn’t ready…or that it’s not on the same level as Brooklyn or other neighborhoods you hear about.”

Local resident Simon Cardwell with daughter Aria at Harlem Tavern.
Local resident Simon Cardwell with daughter Aria at Harlem Tavern. PHOTO: CASSANDRA GIRALDO FOR THE WALL STREET JOURNAL

The boulevard’s makeover is not the usual cringe-inducing takeover story, but rather is anchored by reinvested interest from locals, and two community organizations.

“Every one of the businesses on Frederick Douglass Boulevard is owned by someone who lives in the community,” said Susannah Koteen, president of the Frederick Douglass Boulevard Alliance, and herself a 17-year resident.

In addition to Mr. Samuelsson and Ms. Koteen, who owns Lido, the owners of Bier International, Harlem Social Corner, Moca Lounge and Chocolat Restaurant Lounge, Vinateria, Mess Hall and Double Dutch are all local residents.

Once marred by dilapidated buildings, the boulevard now hums with business. A day spa, yoga studio, wine store and epicurean market reflect both a hyperlocal revival and a desire for the service and style typically found in trendy locations.

Ms. Koteen, for example, reopened Lido under new management, this time featuring aJames Beard Award-winning chef. “We worked hard to make it competitive with any restaurant in the city and [residents] have an appetite for it.”

Waiting for a table at Streetbird Rotisserie.ENLARGE
Waiting for a table at Streetbird Rotisserie.PHOTO: CASSANDRA GIRALDO FOR THE WALL STREET JOURNAL

But not all new businesses are riding the wave yet. Spurred by a doubling rent, Galip Ozvekrelocated Savann, his elegant Turkish restaurant, from its 16-year location at 80th Street and Amsterdam to 2280 Frederick Douglass Blvd., nearly a year and a half ago. He signed a 15-year lease at the same price but with four times the space. He’s willing to wait it out, but says he misses the foot traffic he enjoyed some 40 blocks south.

“I love Harlem, [but] I’m not understanding it 100% yet,” he said. “I don’t know if it’s the weather or the neighborhood isn’t ready for ethnic food.” Despite the slow start, Mr. Ozvek says “it’s attractive because everyone is moving here [and] others coming will help the business.”

Newcomers won’t find housing options as plentiful as dining—stock tends to fly off the market. Jeff Krantz, a Harlem-based broker at Halstead Property, said the initial surge in construction in 2009 to 2010 produced mainly starter apartments. Now, he says, inventory in the pipeline weights toward two- , three- and four-bedroom condominiums.

“As opposed to when people bought here when it was bargain, they’re buying here now because it’s one of the last real surviving neighborhoods in Manhattan that hasn’t been taken over by the super luxury, and is still attainable,” he said.

One-bedroom condos average $800,000, and two-bedrooms price between $1.1 million and $1.5 million, he said.

Harlem Tavern owner Mr. Fagan, who belongs to two community organizations, said there is a concern that “with gentrification comes escalating prices and long-term residents who can’t afford it.

“There is a concern we’ll reach a saturation point and not every business will be sustained, and that’s happened in numerous other neighborhoods as well,” he said. “Smarter people than me have tried to work at it—I don’t know how you can combat that.”

Still, he says, “[We’re] on the ground floor of something really exciting.”

Continue reading “WSJournal : Harlem’s Burgeoning Food Scene”

Gothamist:Late Night Fried Chicken…


Harlem’s Corner Social adds a late night fried chicken menu to its roster of comfort food dishes this weekend—though you’ll have to be in the know to get it. On Fridays and Saturdays starting at midnight, the restaurant will offer just 12 orders of whole fried chicken ($30) on a first come, first serve basis. The restaurant says the fried bird will still be good the next day if you’re also saving room for another pint of beer.

NewYork.com : A Perfect Day In Harlem


Most restaurants would be lost in the shadow of Red Rooster. Not Corner Social, which is a more laid-back alternative to Red Rooster, as well as the perfect spot to unwind after dinner with a cocktail (or three). At this fashionable destination, local actors, models and young professionals mingle amid a retro industrial-chic décor by Benjamin Kay of Adorn Designs. Many of the materials used to build Corner Social were carefully sourced from the area, like the tiles across the back wall that once graced several subway stations and the distressed wooden beams that held together neighborhood brownstones. The scene in the restaurant is vibrant, diverse and inviting. “We have the best of what you can find downtown without the downtown attitude,” says owner Anahi Angelone. Weeknights at Corner Social, you may find a comedy show or a reading. The positive vibes extend to the kitchen, where chef Banks White, formerly of Minton’s, uses fresh seasonal ingredients and local organic foods in novel ways, while dishing up some outstanding American comfort food. Wash it down with an Uptown Baby cocktail (Belvedere Mango Passion, Midori, strawberry puree, fresh lime juice; $13).