Joseph Johnson's love for cooking was sparked by his grandmother, who coaxed him into the kitchen with her Caribbean-influenced creations. Johnson then underwent classical training and spent time in Ghana to study West African cuisine. He brings this background to his cooking at The Cecil, New York's first Afro-Asian-American brasserie. Though that may sound like a mouthful, the dishes blend all three cultural influences seamlessly. The Cecil's unique menu includes dishes such as sake-braised lamb ribs, cinnamon scented fried guinea hen, and baobab ganache. With the ingenuity seen (and tasted) at this Harlem restaurant, it's no wonder that Johnson's star is on the rise.
The Cecil, 210 West 118th Street, New York, New York 10026
Call for Reservations at: 212.866.1262
[Photo via The Cecil]
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