NYC - Heart 'N Soul - East Village space to serve you ridiculously authentic soul food, seeing as it's based on recipes from the 1800s fried chicken and mac 'n cheese to create soul food the way it was done in the 1800s with touches like African and Middle Eastern spices. catfish gumbo, country poutine with andouille gravy, and these Smokin' Chicken Thighs that the chef first had They're smoked in-house and topped with a "Green Goddess sauce", about nchovy, basil, and BBQ sauce.
Southern-Soul Food Style Biscuts n Gravy (made with lard buttermilk!)-- For Biscuits: 2 cups self-rising flour, 1/4 cup All-Vegetable Shortening, butter or lard,1lb fresh sausage (Tenessee Pride or Rudys Farm is good!),3T shortening or bacon drippings,1/4C all-purpose flour,3C milk, 1/2t salt,1/4t ground blackpepper,1C buttermilk or can use whole milk -- SEE LINK FOR INSTRUCTIONS