Estelle & Jeanie's
From the American South to the Caribbean coast, a star chef's food journey.
MEET THE CHEF:
Chef JJ Johnson
Chef JJ Johnson learned much during late-night cooking sessions in Harlem with his beloved aunts, Estelle and Jeanie. Now, he’s weaving that foundation with Caribbean, Portuguese, and West African flavors to create something thrilling, yet familiar.
BBQ Shrimp & Grits
Forget what you know about shrimp & grits: this brilliant rendition basks in Caribbean sunshine with grits cooked in ginger, lemongrass, coconut milk, and lobster broth.
JJ's cornbread gets its subtle sweetness from vanilla and a slight tang from buttermilk. Drizzled with orange hot honey and topped with cinnamon butter.
Crispy Cod Sandwich
JJ's sublime fried cod has a crunchy cornmeal crust and a moist interior. Add snappy cabbage slaw and herb remoulade and you've got a fish sandwich for the ages.
Rubbed with chiles and fennel and glazed with a spicy Peri-Peri sauce, JJ's roasted chicken packs some flavorful heat. Served with chow-chow and sautéed collards.
JJ’s Lobster Roll
How does one improve on the classic lobster roll? By adding pickled mustard seeds, red onion, and Old Bay seasoning, for a fresh kick and a satisfying crunch.