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11 Awesome Negroni-Like Cocktails To Try in NYC

Drinks Carey Jones 6 comments

If I have one favorite classic cocktail, it's the Negroni—refreshingly bitter, just sweet enough to round out the edges, with complex botanicals and a bright burst of orange oil to set it off. But once you start considering the Negroni as a template, you'll find variations on the theme just about everywhere.

Here are eleven in New York I've loved of late, with spirits ranging from mezcal to genever to bourbon, with every amaro you can think of, and with coffee, beets, dried figs, and roasted oranges all making appearances.

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Harlem: Red Rooster Adopts LaFrieda, Ups Its Burger Game

A Hamburger Today J. Kenji López-Alt 11 comments

The burger at Red Rooster in Harlem has been upgraded in a number of ways that have bumped it up to best-in-class status. More

Hangover Helper: The Bunny Chow From Red Rooster, NYC

Drinks J. Kenji López-Alt 4 comments

The Bunny Chow ($19) at Red Rooster in Harlem may not have too much to do with the original dish from South Africa, but I still appreciate it for two reasons: First, it's a fun nod to the Indian-influenced African cuisine you find all through Harlem, and second, its effect on the Bourbon Negronis ($15) you drank too many of at the bar the night before. More

A Sandwich a Day: Hoagie Svenska from The Nook at Red Rooster

New York J. Kenji López-Alt Post a comment

It's shocking to me how many different complete concepts can be eked out in the single space that Red Rooster occupies on 125th and Lenox. It's like the Swiss Army Knife of restaurants. The newest is The Nook, which offers four sandwiches. Here's our take. More

Red Rooster's Mac and Greens

Kate Williams 2 comments

This mac contains just as much greenery as pasta. Braised collards and bok choy pair perfectly with the gooey cheddar-gruyère-parmesan mix, and the hints of soy and coconut lend rich depth. Green as it may be, this is no health food; there's bacon, heavy cream, and plenty of cheese in each and every nook and cranny. More

Red Rooster's Mac and Greens

Serious Eats Kate Williams Post a comment

Marcus Samuelsson's penchant for Southern American-African-Swedish fusion cuisine always makes him an interesting chef to watch. His recipe for Mac and Greens, adapted in Ellen Brown's Mac & Cheese, fits right into his oeuvre. The recipe title is apt, as his mac contains just as much greenery as pasta. Braised collards and bok choy pair perfectly with the gooey cheddar-Gruyère-Parmesan mix, and the hints of soy and coconut lend glutamate-rich depth. But don't be fooled, this is no health food--there's bacon, heavy cream, and plenty of cheese in each and every nook and cranny. More

On Marcus Samuelsson and Red Rooster: What it Means to Be a Harlem Restaurant

New York Lolis Elie 29 comments

The dust-up between Eddie Huang and Marcus Samuelsson—about Samuelsson's new memoir, Yes, Chef, and the role of Red Rooster in Harlem's food scene—raises some questions that we think about often, about the intersection of "ethnic cuisine" and fine dining. Is Red Rooster a neighborhood restaurant for Harlemites that's also a destination downtowners, or a fancy spot that doesn't belong? More

Hangover Helper: Jerk Bacon & Egg at Red Rooster, NYC

Drinks J. Kenji López-Alt 1 comment

"Bacon" is a bit of a misnomer for the meaty hunks of pork belly you get in the Jerk Bacon & Egg ($16). If the meat is cured, it's only mildly so. Rather, it tastes like great fresh braised or confited pork belly that gets finished off with a sweet and hot glaze, fragrant with warm spices. More

The Brunch Dish: Lamb and Sweet Potato Hash at Red Rooster

New York J. Kenji López-Alt 2 comments

You'll find tender marinated chunks of spiced lamb, supplementing the potatoes with cubes of sweet potato and earthy beets. The whole thing is cooked down with plenty of rosemary and served in a hot cast iron skillet smothered in creamy, lemony hollandaise. More

15 Meatballs in NYC We Love

New York The Serious Eats Team 22 comments

We never tire of meatballs—be they beef or lamb, pork or veal, all of the above. We've found ones we love on sandwiches and on "sliders," of Mexican and of Swedish persuasion, at pizza joints and lunch counters and pork stores. In the end, we couldn't rank one above the rest—but we can present you 15 meatballs in New York City we love. More

Red Rooster: Well Designed But Still Finding Its Legs

New York J. Kenji López-Alt 22 comments

It's easy to want Red Rooster, Marcus Samuelsson's new 125th Street soul-food-with-a-twist spot, to succeed. Despite the busloads of tourists scarfing down mediocre ribs and fried chicken from nearby Sylvia's, the dining landscape in this neck of the woods is pretty grim. Can Red Rooster change the landscape of fine dining in Harlem? More

Red Rooster Serves A Cheffy Burger—Without the LaFrieda!

A Hamburger Today J. Kenji López-Alt 14 comments

[Photographs: J. Kenji Lopez-Alt] Red Rooster 310 Lenox Avenue, New York NY 10027 (map); 212-792-9001; redroosterharlem.com Cooking Method: Grilled Short Order: Juicy and well-cooked, but the toppings can be overwhelming. Want Fries with That?: Yes, but ask for them... More

First Look at Red Rooster in Harlem

New York J. Kenji López-Alt 7 comments

"Welcome to Harlem," was the greeting diners got from a smiling Marcus Samuelsson at the Friday night opening of Red Rooster, his eagerly anticipated Harlem restaurant and lounge. A six-year resident of the neighborhood, he's banking his reputation and payroll on Harlem being able to support a moderately high-end restaurant. More

Red Rooster; Oceanside, California

A Hamburger Today frieswitdatshake 2 comments

Editor's note: A short time ago, AHT reader "Junior Mintz" (aka "Frieswitdatshake") contacted me about contributing some San Diego–area burger intel to A Hamburger Today. "Sure thing!" I said. Here's the result. Enjoy! —Adam Red Rooster: Givin' the people somethin'... More

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