Talking SCHOP! The Cecil (re)opens
Kysha Harris | 9/26/2013, 1:32 p.m.
Though not Smalls’ favorite fowl dish on the menu, the cinnamon-scented fried guinea hen, the poussin was divine! Boned and expertly cooked, it made a perfect bite with that gorgeous rice and tender green beans. The bourbon compote plays the sweet counterpoint well.
We enjoyed the fried rice, even thinking it could be a great side dish. However, the rib meat should be taken off the bone for better cohesion in the dish. On the next visit, I might choose a different protein like the wok prawns with the curry sauce. Loving the variety!
Be warned: The macaroni cheese casserole is serious business. It’s even more decadent than it looks. You will catch feelings at first sight! And the copious amount of seasoned okra fries? Chef de Cuisine Joseph Johnson simply says, “Why not?!” I concur.
We left the Cecil wanting for nothing but the next visit, and the opening of Minton’s in October, where Chef de Cuisine Banks White will take music patrons on a culinary tour of the low country. Minton’s interior is lush and intimate, so you can have a private moment with your dish of choice.
Congratulations, Chef Smalls and team! Thank you for your dedication to Harlem. We look forward to keeping this old-new space open and thriving for years to come.
Enjoy, get eating and thanks for reading!
Kysha Harris is a food writer, culinary producer, consultant and owner of SCHOP!, a personalized food service offering weekly and in-home entertaining packages. Questions? Comments? Requests? Feedback? Invitations? Email her at kysha@iSCHOP.com, follow her on Twitter and Instagram @SCHOPgirl, on Facebook www.facebook.com/SCHOPnyc or chat with her on Instant Messenger at AskSCHOP, Monday-Friday, 6-8 p.m. For even more recipes, tips and food musings subscribe to her blog at