Location/Contact Us | Join the GU E-Club

HEALTHFUL SOUL FUSION...

CUISINE

GU's Healthful Soul Fusion menu ventures beyond familiar soul and neo-soul offerings to create an array of choices transcending the traditional Southern offerings with creative contemporary combinations – flavors and styles from non-Southern genres; the result is a cuisine found nowhere else in Harlem.

Leading the GU culinary team is the classically trained chef Kenneth Collins, who calls his cooking style "multi-ethnic nouvelle." This eclectic approach reflects his passion for blending elements of various world cuisines – French, Indian, Asian and Italian – with the flavors of his Texas youth experienced in his grandmother’s kitchen, driving him to seek creative and innovative ways of adding zest, excitement, and fun to familiar foods.

MENUS

Brunch

Pre Fixed Brunch

Lunch

Dinner

Desserts

Fresh

Late Night

ABOUT OUR COFFEE

Crop to Cup is the direct link between coffee farmers and coffee lovers. We work closely with small family farmers to package the finest coffee and the story if its origin. All our coffee comes from family farmers who own and tend their own land. Supporting family farmers is important – the farms are ancestral plots that carry rich history past down through the generations.

Chef Kenneth Collins
Born and raised in Dallas, Collins' first memories of the kitchen are of his grandmothers, Ida Mae and Lonnie Mae, preparing dishes with the fruits of their backyard gardens. Their passion translated into Collins' love for cooking

Song featured on this site: Brighter Day (Fullness of Time CD)

Grilled Shrimp & Heirloom Tomato Salad Avocado, Tortillas, Lime-Cilantro CrÃ¨me Grilled Shrimp & Heirloom Tomato Salad Avocado, Tortillas, Lime-Cilantro Crème
Fraiche (serves 4 guests)

To assemble
1. layer the sliced avocado in a circular form.
2. Layer shrimp & tomatoes with the tortilla.
3. Repeat step 2, adding more shrimp and tomatoes for presentation.
4. Garnish with a slice of avocado, nap with a touch of the lime vinaigrette and fresh cilantro to finish.
5. The lime- cilantro crème fraiche can put in a squeeze bottle to form the dots or you can simply use a spoon to create your own sauce pattern.

Season the shrimp with the herbs and spices. In a medium mixing bowl combine the shrimp and ¼ of the lime vinaigrette.
Let the shrimp marinate for 20 minutes. Grill each shrimp for about 4 minutes [2 minutes on each side] or until ¾ done.
The shrimp should be slightly undercooked, as the heat trapped inside will continue the cooking process.

Cut the Heirloom Tomatoes into eight slices, each approximately 1/6” in thickness. (See Picture)
Cut the avocado in half, remove the pit, and cut into 12 slices, each approximately 1/6” in thickness.
Cut the corn tortillas into 2- 2 ½” squares. Deep fry or bake until crisp.

| | | | | |
|

For Reservations Call (212) 280-2110

GU
2110 Seventh Avenue @ 125th Street
New York, New York 10027
www.GospelUptown.com | info@GospelUptown.com