Estelle & Jeanie's

From the American South to the Caribbean coast, a star chef's food journey. 


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. 

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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.  


Skillet Cornbread   

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. 

Peri-Peri Chicken
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.