The kitchen of Minton’s Harlem is the kind of place I would dream of cutting my teeth in. I want to reinvent soul food, to give it the elegance and grace that the symphony of creative expression that is jazz deserves. I would love to find a way to bring this food at times out into a community weathered by generations of divestment. If a gained the chops to run a kitchen, to really run a kitchen, bringing authentic, if-creative food out to customers during service would be really wonderful. I’m thinking about the intersection of blackness and the idea of unreasonable hospitality — the idea of giving beyond generosity until you ensure that your customer is satisfied. I want to probe the intersection of food and sound so that someone who wanders up to Harlem can hear God on a plate and taste the divine sound.

https://www.nytimes.com/2015/04/29/dining/restaurant-review-mintons-in-harlem.html?searchResultPosition=2