The Edible Guide

Our picks for where to eat, drink and shop in the city.

Charles’ Country Pan Fried Chicken

It’s been two years since the New York Times declared “soul food is dying” in New York City, but you wouldn’t know it from the line snaking out the door of Charles’ Country Pan Fried Chicken in Upper Harlem on a sunny Saturday.¬†Customers toward the back crane their necks to see what’s on offer on the eight-foot-long steam table brimming with pan after pan of old-school soul classics: collard greens, candied yams, black-eyed peas, stewed cabbage, tomatoes-okra-and-corn, macand- cheese, pig’s feet, smothered turkey wings and pork chops, baked chicken, pork shoulder.

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