Chef Marcus Samuelsson’s latest Harlem hot spot is a funky corner devoted to slow-roasted chicken and old-school street-style. Wade through the boisterous, rum punch-fueled crowd and enter this party to find splashes of custom graffiti, eye-popping murals, and lighting fixtures made from cassette tapes, drum sets, and bicycle tires. Despite this sensory overload, it is impossible not to notice the plump, auburn birds spinning in the glass-fronted oven. Tender, juicy, and exceptionally flavorful, they steal the show and are supported by the chef's signature mash-up of global flavors: green papaya salad, jasmine fried rice, and cornbread. Not feeling the poultry? Opt for the spicy piri-piri catfish with crispy shallots and avocado.
- MICHELIN guide inspectors