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Harlem restaurant Amy Ruth’s opens a fast-casual outpost downtownHarlem restaurant Amy Ruth’s opens a fast-casual outpost downtown

The soul food institution’s new location is focused on takeout and delivery

Bret Thorn, Senior Food Editor

February 12, 2025

2 Min Read
A mural at Amy Ruth's Union Square location featuring Michael Jackson, Whitney Houston, and Michael Jordan
A mural at Amy Ruth's Union Square location featuring Michael Jackson, Whitney Houston, and Michael JordanAmy Ruth's

Harlem soul food institution Amy Ruth’s has opened a new fast-casual version of the restaurant near Manhattan’s Union Square.

The new venue is decorated along similar lines as the flagship, with orange and yellow walls and murals of prominent Black figures, including Whitney Houston, Muhammad Ali, Dr. Martin Luther King Jr., and Malcolm X. However, the menu has been streamlined to cater to a busy crowd that, unlike at the Harlem location, must order at the counter.

The original Amy Ruth’s opened in Harlem on W. 116th St. on Mother’s Day of 1998. Owner Carl Redding named it for his grandmother, Amy Ruth Moore Bass. The kitchen has always been overseen by Sister Jannette Robinson, who is also overseeing operations in Union Square. The restaurant has long been praised for its chicken & waffles and other home-style cooking. It counts among its fans celebrities including Kendrick Lamar and Whoopi Goldberg.

Although the service style is different, Robinson said the food remains the same, and the website of the new location promotes ordering for delivery via DoorDash, Uber Eats, and Grubhub.

"I grew up eating these recipes every Sunday with my mother and sisters," she said in a statement. "My style of cooking is meant to feel like a home-cooked meal from your grandmother, made with love and care."

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Many menu items are named for Black luminaries, including the Rev. Al Sharpton, which is the restaurant’s waffles topped with chicken that’s either fried or smothered in a rich gravy for $21.95, The Nate Robinson, which is barbecue pork spare ribs priced between $21.50 and $27.50, and honey-dipped fried chicken called The Reggie Harris for $20.95-$26.95.

Baked and barbecue chicken are available as well, as are a variety of side dishes including candied yams, mac & cheese, and collard greens simmered with brown sugar and apple cider vinegar.

The lemonade is freshly squeezed, and dessert highlights include sweet potato pie and bread pudding.

Contact Bret Thorn at [email protected] 

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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