Red Rooster Harlem is thrilled to join Harlem’s vibrant community alongside local legends like The Apollo Theater, Sylvia’s and Lenox Lounge. We named our restaurant after the legendary Harlem speakeasy that was located at 138th Street and 7th Avenue, where neighborhood folk, jazz greats, authors, politicians and some of the most noteworthy figures of the 20th Century – such as Adam Clayton Powell Jr., Nat King Cole and James Baldwin – would converge to enjoy drinks and music in an inviting atmosphere. At our Red Rooster, we want to embrace today’s Harlem with that same spirit of inclusiveness and community.
Our menu reflects the roots of Harlem’s diverse population as well as Chef Marcus Samuelsson’s own rich background, while celebrating local farmers and artisanal purveyors. Red Rooster Harlem features a lively bar and dining room, and a front window offering a to-go menu of drinks and baked goods. From the colors used throughout our restaurant to the art hanging on its walls, Red Rooster is designed to be a place where people from near and far come to celebrate food, music, history, culture and art.
A seven-year resident of Harlem, Chef Samuelsson has long wanted to open a restaurant that would have a positive impact on the neighborhood’s culinary landscape and its community at-large. We want to share the story of Harlem with our guests, and offer a platform to celebrate local artists, musicians and culinary talents. We aim to play a role in the future of Harlem, by hiring our family of staff from within the community; inspiring better eating through neighborhood cooking classes; and buying from local purveyors.
Harlem is a unique and historically rich neighborhood that we are honored to be part of. We invite you to please join us uptown and share the in the spirit of Harlem at Red Rooster.
Award-winning chef and cookbook author Marcus Samuelsson was the youngest chef to ever receive two three-star ratings from The New York Times while at Aquavit as Executive Chef. In 2010 Marcus was the winner of Top Chef Masters Season 2 and also served as the guest chef for the first State Dinner of the Obama administration.
A graduate of the Culinary Institute of America in Hyde Park, N.Y., Chef Harrington spent seven years with The Ritz-Carlton, including serving as the Chef de Cuisine at The Ritz-Carlton, Dove Mountain in Marana, Ariz., The Ritz-Carlton, Laguna Niguel and The Ritz-Carlton, Dallas, where he was the opening chef of the award-winning restaurant Fearing’s. He also served as Sous Chef under the guidance of Marcus Samuelsson and Nils Noren at New York’s Restaurant Aquavit.