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Read more on how the Village Voice felt "the Inaugural Harlem EatUp! Food Festival Nailed It"

The shrimp and grits from Harlem Shake's breakfast menu were savory and sweet, creamy without being cloying. The Minton's sherry she-crab soup was rich and sweetly salty. Somehow, Brenda Beener's burdock root (slowly cooked with a mix of 32 spices) took on the texture of crawfish. It was served with a basil and garlic sauce that was so good our enthusiasm inspired her to scoop up seconds.