Hip-hop desirous ice cream adds to Harlem’s culinary cred

Harlem’s culinary cred has been on the arise for years now, but you don’t have to find out the neat bistros and cocktail bars to eat well. There are dozens of special little infrequent spots nearby the B Train stop at 135th St. and St. Nicholas Ave. — like these 3 — portion good food.

Sundae funday

Michael Cole likes to contend his business is “bigger than just a dip of ice cream,” and he means it. Cole, who non-stop the first Mikey Likes It Ice Cream in 2014 nearby his home in the Lower East Side, puts so much suspicion into every covering of his ice cream business, it’s tough to know where to begin. There’s his super-smart branding, with merch done in his store colors of stately blue and white; his enterprise to sight and commission his staff and others to turn entrepreneurs; and his courtesy to fact when it comes to his food.

NYC PAPERS OUT. Social media use limited to low res file max 184 x 128 pixels and 72 dpi

Michael Cole runs Harlem’s Mikey Likes it Ice Cream. 

(Howard Simmons/New York Daily News)

Cole serves only a few flavors at his two dip shops — now all done in Harlem by Cole and one other devoted staffer — which are solemnly stoical and mostly named after the hip bound and cocktail enlightenment Cole grew up on. Think Foxy Brown, mocha ice cream with Oreos, sea salt, and caramel; D’oh, a anniversary Simpsons-themed dip with glassy donuts, strawberry frosting, and chocolate-peanut butter candy; or Ice Ice Baby, Cole’s triple-vanilla-ed vanilla.

Sylvia’s isn’t the only Harlem mark to measure good comfort food

Those go into a curated list of shakes and sundaes, including the prohibited waffle ice cream sandwich called the Mac Daddy ($8), or the Ebony Ivory, an extreme prohibited chocolate done from a decoction of Mexican chocolate, cocoa powder and white chocolate ($5.50).

Mikey Likes It Ice Cream: 2500 Frederick Douglass Blvd. nearby 134th St., (212) 690-2500

NYC PAPERS OUT. Social media use limited to low res file max 184 x 128 pixels and 72 dpi

Chicken, lima beans, candied yams and cornbread are among the hits at Charles’ Country Pan Fried Chicken.

(Howard Simmons/New York Daily News)

Real-deal Southern food

Charles Gabriel, the owners of Charles’ Country Pan Fried Chicken , has set the solid-gold customary for boiled duck in this city for some-more than 3 decades. He cooks his birds in a skillet, rather than a low fryer, just as he was taught to do flourishing up in Charlotte, N.C.

Harlem’s Little Senegal boasts West African home cooking and some-more


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But consider of the duck — which is ideally cooked, ideally crispy and sole for $1 to $2.50 a piece — as a starting point. Gabriel’s no-frills, takeout accessible grill could just have simply been named Charles’ Country Smothered Pork Chops, Turkey Wings, Lima Beans, Candied Yams and Biscuits. In other words, the rest of the food — Southern favorites that are baked and seasoned as they would be in North Carolina — is just as good as that chicken.

Charles’ Country Pan Fried Chicken: 2461 Frederick Douglass Blvd., nearby W. 132nd. St.; (212) 281-1800

Fatou Kine Mar, owners of Africa Kine restaurant, shows off the duck yassa. 

Fatou Kine Mar, owners of Africa Kine restaurant, shows off the duck yassa. 

(Howard Simmons/New York Daily News)

Senegalese superstar

When Fatou Kine Mar and her husband Samba Niang had to pierce their Senegalese grill Africa Kine a few blocks north in 2015, they didn’t need to worry about losing their customers. Mar’s chops in the kitchen had already warranted her fans peaceful to transport from all over the city.

Surprisingly good, inexpensive dishes line Upper West Side sight stop

Like many West African restaurants, what’s accessible for lunch changes daily. Mar customarily creates just a handful of normal Senegalese stews with adequate food for two, like lamb and okra in tomato salsa ($12), or duck yassa ($12), where bone-in legs and thighs are smothered in a salsa of soft-cooked onions spiced with lemon extract and immature peppercorn. It comes with a whole baked Jamaican peppers that serves as both prohibited salsa and garnish, and a tiny building of rice.

NYC PAPERS OUT. Social media use limited to low res file max 184 x 128 pixels and 72 dpi

Fataya, an appetiser of beef pressed in fritter dough, at Afica Kine. 

(Howard Simmons/New York Daily News)

There’s also a brief menu of $8 “appetizers,” which are both vast adequate for lunch and a curtsy to the chronological change of immigrants from Vietnam and Lebanon in Senegal. Nem are beef and unfeeling egg rolls; fataya are delicious palm pies filled with fish or meat; and chawarma is the Senegalese chronicle of the Middle Eastern lamb sandwich.

Africa Kine: 2267 Seventh Ave., nearby W. 133rd. St., (212) 666-9400

Tags: harlem food eating along the b line featured lifestyle new york restaurants manhattan restaurants harlem restaurants Send a Letter to the Editor Join the Conversation: facebook Tweet

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Hip-hop desirous ice cream adds to Harlem’s culinary cred

Harlem’s culinary cred has been on the arise for years now, but you don’t have to find out the neat bistros and cocktail bars to eat well. There are dozens of special little infrequent spots nearby the B Train stop at 135th St. and St. Nicholas Ave. — like these 3 — portion good food.

Sundae funday

Michael Cole likes to contend his business is “bigger than just a dip of ice cream,” and he means it. Cole, who non-stop the first Mikey Likes It Ice Cream in 2014 nearby his home in the Lower East Side, puts so much suspicion into every covering of his ice cream business, it’s tough to know where to begin. There’s his super-smart branding, with merch done in his store colors of stately blue and white; his enterprise to sight and commission his staff and others to turn entrepreneurs; and his courtesy to fact when it comes to his food.

NYC PAPERS OUT. Social media use limited to low res file max 184 x 128 pixels and 72 dpi

Michael Cole runs Harlem’s Mikey Likes it Ice Cream. 

(Howard Simmons/New York Daily News)

Cole serves only a few flavors at his two dip shops — now all done in Harlem by Cole and one other devoted staffer — which are solemnly stoical and mostly named after the hip bound and cocktail enlightenment Cole grew up on. Think Foxy Brown, mocha ice cream with Oreos, sea salt, and caramel; D’oh, a anniversary Simpsons-themed dip with glassy donuts, strawberry frosting, and chocolate-peanut butter candy; or Ice Ice Baby, Cole’s triple-vanilla-ed vanilla.

Sylvia’s isn’t the only Harlem mark to measure good comfort food

Those go into a curated list of shakes and sundaes, including the prohibited waffle ice cream sandwich called the Mac Daddy ($8), or the Ebony Ivory, an extreme prohibited chocolate done from a decoction of Mexican chocolate, cocoa powder and white chocolate ($5.50).

Mikey Likes It Ice Cream: 2500 Frederick Douglass Blvd. nearby 134th St., (212) 690-2500

NYC PAPERS OUT. Social media use limited to low res file max 184 x 128 pixels and 72 dpi

Chicken, lima beans, candied yams and cornbread are among the hits at Charles’ Country Pan Fried Chicken.

(Howard Simmons/New York Daily News)

Real-deal Southern food

Charles Gabriel, the owners of Charles’ Country Pan Fried Chicken , has set the solid-gold customary for boiled duck in this city for some-more than 3 decades. He cooks his birds in a skillet, rather than a low fryer, just as he was taught to do flourishing up in Charlotte, N.C.

Harlem’s Little Senegal boasts West African home cooking and some-more


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But consider of the duck — which is ideally cooked, ideally crispy and sole for $1 to $2.50 a piece — as a starting point. Gabriel’s no-frills, takeout accessible grill could just have simply been named Charles’ Country Smothered Pork Chops, Turkey Wings, Lima Beans, Candied Yams and Biscuits. In other words, the rest of the food — Southern favorites that are baked and seasoned as they would be in North Carolina — is just as good as that chicken.

Charles’ Country Pan Fried Chicken: 2461 Frederick Douglass Blvd., nearby W. 132nd. St.; (212) 281-1800

Fatou Kine Mar, owners of Africa Kine restaurant, shows off the duck yassa. 

Fatou Kine Mar, owners of Africa Kine restaurant, shows off the duck yassa. 

(Howard Simmons/New York Daily News)

Senegalese superstar

When Fatou Kine Mar and her husband Samba Niang had to pierce their Senegalese grill Africa Kine a few blocks north in 2015, they didn’t need to worry about losing their customers. Mar’s chops in the kitchen had already warranted her fans peaceful to transport from all over the city.

Surprisingly good, inexpensive dishes line Upper West Side sight stop

Like many West African restaurants, what’s accessible for lunch changes daily. Mar customarily creates just a handful of normal Senegalese stews with adequate food for two, like lamb and okra in tomato salsa ($12), or duck yassa ($12), where bone-in legs and thighs are smothered in a salsa of soft-cooked onions spiced with lemon extract and immature peppercorn. It comes with a whole baked Jamaican peppers that serves as both prohibited salsa and garnish, and a tiny building of rice.

NYC PAPERS OUT. Social media use limited to low res file max 184 x 128 pixels and 72 dpi

Fataya, an appetiser of beef pressed in fritter dough, at Afica Kine. 

(Howard Simmons/New York Daily News)

There’s also a brief menu of $8 “appetizers,” which are both vast adequate for lunch and a curtsy to the chronological change of immigrants from Vietnam and Lebanon in Senegal. Nem are beef and unfeeling egg rolls; fataya are delicious palm pies filled with fish or meat; and chawarma is the Senegalese chronicle of the Middle Eastern lamb sandwich.

Africa Kine: 2267 Seventh Ave., nearby W. 133rd. St., (212) 666-9400

Tags: harlem food eating along the b line featured lifestyle new york restaurants manhattan restaurants harlem restaurants Send a Letter to the Editor Join the Conversation: facebook Tweet

Check Also

Nestlé launches a crimson chocolate KitKat

How honeyed (and pink) it is. Nestlé is rolling out a crimson chocolate KitKat on …

Hip-hop desirous ice cream adds to Harlem’s culinary cred

Harlem’s culinary cred has been on the arise for years now, but you don’t have to find out the neat bistros and cocktail bars to eat well. There are dozens of special little infrequent spots nearby the B Train stop at 135th St. and St. Nicholas Ave. — like these 3 — portion good food.

Sundae funday

Michael Cole likes to contend his business is “bigger than just a dip of ice cream,” and he means it. Cole, who non-stop the first Mikey Likes It Ice Cream in 2014 nearby his home in the Lower East Side, puts so much suspicion into every covering of his ice cream business, it’s tough to know where to begin. There’s his super-smart branding, with merch done in his store colors of stately blue and white; his enterprise to sight and commission his staff and others to turn entrepreneurs; and his courtesy to fact when it comes to his food.

NYC PAPERS OUT. Social media use limited to low res file max 184 x 128 pixels and 72 dpi

Michael Cole runs Harlem’s Mikey Likes it Ice Cream. 

(Howard Simmons/New York Daily News)

Cole serves only a few flavors at his two dip shops — now all done in Harlem by Cole and one other devoted staffer — which are solemnly stoical and mostly named after the hip bound and cocktail enlightenment Cole grew up on. Think Foxy Brown, mocha ice cream with Oreos, sea salt, and caramel; D’oh, a anniversary Simpsons-themed dip with glassy donuts, strawberry frosting, and chocolate-peanut butter candy; or Ice Ice Baby, Cole’s triple-vanilla-ed vanilla.

Sylvia’s isn’t the only Harlem mark to measure good comfort food

Those go into a curated list of shakes and sundaes, including the prohibited waffle ice cream sandwich called the Mac Daddy ($8), or the Ebony Ivory, an extreme prohibited chocolate done from a decoction of Mexican chocolate, cocoa powder and white chocolate ($5.50).

Mikey Likes It Ice Cream: 2500 Frederick Douglass Blvd. nearby 134th St., (212) 690-2500

NYC PAPERS OUT. Social media use limited to low res file max 184 x 128 pixels and 72 dpi

Chicken, lima beans, candied yams and cornbread are among the hits at Charles’ Country Pan Fried Chicken.

(Howard Simmons/New York Daily News)

Real-deal Southern food

Charles Gabriel, the owners of Charles’ Country Pan Fried Chicken , has set the solid-gold customary for boiled duck in this city for some-more than 3 decades. He cooks his birds in a skillet, rather than a low fryer, just as he was taught to do flourishing up in Charlotte, N.C.

Harlem’s Little Senegal boasts West African home cooking and some-more


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But consider of the duck — which is ideally cooked, ideally crispy and sole for $1 to $2.50 a piece — as a starting point. Gabriel’s no-frills, takeout accessible grill could just have simply been named Charles’ Country Smothered Pork Chops, Turkey Wings, Lima Beans, Candied Yams and Biscuits. In other words, the rest of the food — Southern favorites that are baked and seasoned as they would be in North Carolina — is just as good as that chicken.

Charles’ Country Pan Fried Chicken: 2461 Frederick Douglass Blvd., nearby W. 132nd. St.; (212) 281-1800

Fatou Kine Mar, owners of Africa Kine restaurant, shows off the duck yassa. 

Fatou Kine Mar, owners of Africa Kine restaurant, shows off the duck yassa. 

(Howard Simmons/New York Daily News)

Senegalese superstar

When Fatou Kine Mar and her husband Samba Niang had to pierce their Senegalese grill Africa Kine a few blocks north in 2015, they didn’t need to worry about losing their customers. Mar’s chops in the kitchen had already warranted her fans peaceful to transport from all over the city.

Surprisingly good, inexpensive dishes line Upper West Side sight stop

Like many West African restaurants, what’s accessible for lunch changes daily. Mar customarily creates just a handful of normal Senegalese stews with adequate food for two, like lamb and okra in tomato salsa ($12), or duck yassa ($12), where bone-in legs and thighs are smothered in a salsa of soft-cooked onions spiced with lemon extract and immature peppercorn. It comes with a whole baked Jamaican peppers that serves as both prohibited salsa and garnish, and a tiny building of rice.

NYC PAPERS OUT. Social media use limited to low res file max 184 x 128 pixels and 72 dpi

Fataya, an appetiser of beef pressed in fritter dough, at Afica Kine. 

(Howard Simmons/New York Daily News)

There’s also a brief menu of $8 “appetizers,” which are both vast adequate for lunch and a curtsy to the chronological change of immigrants from Vietnam and Lebanon in Senegal. Nem are beef and unfeeling egg rolls; fataya are delicious palm pies filled with fish or meat; and chawarma is the Senegalese chronicle of the Middle Eastern lamb sandwich.

Africa Kine: 2267 Seventh Ave., nearby W. 133rd. St., (212) 666-9400

Tags: harlem food eating along the b line featured lifestyle new york restaurants manhattan restaurants harlem restaurants Send a Letter to the Editor Join the Conversation: facebook Tweet

Check Also

Nestlé launches a crimson chocolate KitKat

How honeyed (and pink) it is. Nestlé is rolling out a crimson chocolate KitKat on …