Red Rooster Harlem

I feel this post doesn’t need a giant intro. Simply put, this was one of the best meals I’ve ever had. Let’s dive in.

Red Rooster Harlem 310 Lenox Ave, Harlem, NY. Red Rooster Harlem is the brain child of Ethiopian-born, Swedish-raised chef Marcus Samuelsson on 125th Street and Lenox Avenue in the heart of Harlem. The restaurant features an upscale, but still low-key, experience with a menu filled with Ethiopian-influenced soul food.

Bunny Chow: lamb stew with ricotta and fried egg

On the menu:
Disclaimer: I did NOT eat all of this myself. But I did taste every single plate…
Earl of Harlem cocktail (Buffalo Trace bourbon, Early Gray tea, spiced coriander syrup)
Crab cakes
Jerk bacon and egg
Corn bread with honey butter and tomato jam
Collard greens
Bunny chow (lamb stew on a roll topped with fried egg and ricotta)
Berbere roast chicken (Ethiopian spiced chicken with rainbow chard, asparagus, and peanut slaw)
Catfish and grits
Fried Yard Bird (fried chicken with mashed potatoes, gravy, and bread & butter pickles)
Sweet potato donuts
Lemon bread pudding
Kahlua truffles

Jerk Bacon and Egg

Verdict: Did I not already mention this was one of the best meals of my entire life? This is going to be one of my less informative restaurant reviews because how many times can I use the words “AMAZING” and “DELICIOUS” and “PERFECTION”? The spices blended, the sweet wasn’t too sweet and the spicy wasn’t too spicy, the crunch was crunchy enough, the portion sizes were enough but not too much, and the staff was attentive and friendly but never annoying. The restaurant itself is comfortable and our table was loud and jovial and no one seemed to mind. By the time we left the restaurant I had that warm, sleepy, happy feeling you only get after a truly incredible meal. I can’t say enough good things about Red Rooster Harlem and insist you try it for yourself. It’s on the pricier side, but it won’t break the bank, either. And for a special night out, I can’t think of anything better.

Earl of Harlem

Photos: c/o of Meagan Drillinger