The New York Times Review of Red Rooster Harlem

Thank you to Sam Sifton and the New York Times for the review of Red Rooster Harlem.  It's been a fantastic time so far and I'm so thankful to the entire team.  Andrea, our incredible executive chef, does an outstanding job with our food, and the entire restaurant delivers what Sifton calls "that rarest of cultural enterprises, one that supports not just the idea or promise of diversity, but diversity itself."

According to Sifton, the scene is "amazing: a pulsing, cheerful and virtually always-packed bar" but doesn't stop there.  The food is prepared "with a care and kind of sparkle."  He touches on the "fork-pliant" oxtail, fried yard bird, the "perfectly done" greens that accompany it, and the desserts.  Praising the mix of patrons, Sifton deems the clientele the "faces of the city we live in."

At Red Rooster, we're so thankful to everyone: Andrea, Mike and Jimmy in the kitchen, and everyone in the front of the house who keeps the restaurant running smoothly.  Thank you to Harlem, our guests, and everyone who has welcomed us to the community and thank you to our loyal regulars.

We're so grateful for the support from the Apollo, the Studio Museum Harlem, the Maysles family, St. Mark's the Evangelist School, PS 180, Uptown Magazine, and so many more.  It's been a team effort to get here so far, and it will be a team effort for years to come.

Thank you so much.

Read the rest of the review here.