27/11/2025
When Red Rooster opened on Lenox Avenue in December 2010, it quickly became a modern example of Harlem's historic cool.
"We set out to build something that would reflect Harlem — its past, present and future," restaurant co-founder Marcus Samuelsson, a renowned chef who has won eight James Beard Foundation awards, told Crain's. He said he and co-founder Andrew Chapman asked themselves, "How can we be the place that becomes the meeting spot for both uptown and downtown but has relevance in terms of culture [and] in terms of art, music and food?"
Now on the verge of its 15th anniversary, which it celebrated with a party in October, it is looking to the future with a refreshed menu, a redesigned dining room and a new executive chef.
Chef Roshara Sanders, who has worked at the Michelin-starred seafood restaurant Oceana in Midtown and has appeared on Netflix's new Next Gen Chef, helped curate Red Rooster's updated menu as its first chef ambassador. A veteran of the U.S. Army, Sanders trained at the Culinary Institute of America, where she developed a concentration dedicated to cuisine from Africa and the diaspora. The idea was to fuse traditional African American cuisine with contemporary flavors.
"The vision ... was to not only keep it Harlem but make it young, make it fresh, keep it iconic," Sanders said, "[and] to have more of the diaspora imprint on the menu."
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