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The Mckernesses were able to immerse themselves in different cultures around the world because of their previous employment. The bright, green Yemeni zhoug sauce and purple-ish sumac sprinkled on top seal the deal. Somewhere between a dip and a vegetable antipasto, this colorful plate is gorgeous and an absolutely killer first course.įresh cucumbers and tomatoes, roasted peppers, green olives and points of fried pita are skillfully arranged above a bed of the thick white lebna, which is akin to cream cheese or Greek yogurt. The dish that had me thinking about Regale days later was the lebna. A complementary and bright, crunchy slaw is made with apples and cucumbers. Instead of pork breakfast sausage, this pub favorite is made with a perfectly soft-yolked egg coated in spiced lamb meat and served with a basil yogurt dipping sauce. A Scottish egg takes a detour a few thousand miles through India and the Middle East.
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Closed Mondays.Chef Mckerness even gives space on the menu to his native Canada with short rib poutine and a Nova Scotia chowder (he's from Halifax) made with a variety of seafood, plus dill and red potatoes. Boulevard, between 117th and 118th Streets, and is open Tuesday through Friday, and Sunday, from noon to 9 p.m., and on Saturday starting at 11 a.m. Greedy Pot is located at 1944 Adam Clayton Powell Jr. It's not polished, and not a destination (mostly because there might not be a place to sit), but as a neighborhood go-to, it totally satisfies. Rice n' Peas didn't disappoint, the Cabbage Salad is served warm and firm, and the chunks of Candied Yams are sticky with a cinnamon sauce.īenjamin right now only makes dessert on the weekends, and last Sunday her Banana Pudding, laden with Nilla wafers, really hit the spot.Įating at Greedy Pot feels a little like as if you were fortunate enough to have Morrison and Benjamin as your friends, and you went to a party at their house, and on your way out they gave you a plate to take home. The Potato Salad, which they make with mayonnaise and egg, was also a fine addition.
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The Baked Mac & Cheese did its job well, and, like the vast majority of the tens of thousands times I've eaten this dish, was improved with hot sauce. The sides were all first-rate, including the best Collard Greens I've had in years, studded with chewy turkey and nailing that sweet-bitter balance. The only real disappointment over the course of two visits and four heaping plates were Morrison's Turkey Wings, which, though well-seasoned, were too dry to really enjoy. The Oxtail had a few bits that were too tough, but most of it was soft, gamy, and well-fatted. I could have eaten four more of these, but that's pretty much always true. I only wish they hadn't run out of their Jerk Sauce before I had a chance to splash it all over my meal.Īlso very good was the BBQ Beef Ribs, with tender meat covered in (but not overwhelmed by) a lively, baked-on sauce.
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The best main dish I had was the Jerk Chicken, which was fiery and full of flavor, the bird itself juicy and falling off the bone. Morrison, Benjamin, and another gentleman who took my order on Friday night are all exceptionally helpful and amiable people.Įvery meat entree at Greedy Pot comes with two sides, and there are four to six to choose from. The only decor are some small framed photos of iconic Harlem spots like M&G Diner and Willie's Burgers, a few colander lamps hanging from the ceiling, and a muted television set. There are four stools at two wide counters (they could easily fit a couple more seats in here), and a bench outside, but otherwise this is clearly more of a take-out joint. The couple are keeping things simple at the start, with a short menu of Southern/Caribbean comfort food classics that changes daily. Morrison's father passed away four years ago, but he told me he now feels the man's presence back there in the kitchen every day. So even Morrison was a bit surprised when, a little over a month ago, he found himself opening the doors to Greedy Pot, a counter-service, steam-table spot on Adam Clayton Powell Boulevard that he runs with his wife and fellow chef Serena Benjamin. Morrison, of course, just wanted to spend his youth hanging out with friends, but dad made him wash dishes, prep and cook food, mop floors, everything that's required to run a food business.
Nothing fancy or overly ambitious, but each requiring lots of hard work.
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Our latest installment of Quick Bites brings us to Harlem for Southern/Caribbean comfort food.įor a big chunk of Kevin Morrison's life, working in a restaurant "felt like punishment." Twenty years ago, when he was 10, Morrison and his family made a big move, from Jamaica to Harlem, and his dad proceeded to open a series of eateries in the neighborhood.
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