Soul & Spice, a Southern comfort food restaurant in Harlem, has updated its menu to highlight seasonal produce and local suppliers. The changes include new dishes such as spring vegetable gumbo and a strawberry shortcake dessert featuring fruit from nearby farms.
Chef Marcus Jefferson said the update is part of the restaurant’s commitment to sustainability and supporting community growers. The revised menu keeps signature dishes like fried chicken and collard greens while incorporating more vegetable-forward options.
The restaurant continues to operate with its standard hours and encourages customers to try the new selections. This move aligns with a broader trend among New York City restaurants focusing on seasonality and local sourcing.