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Top chef JJ Johnson wants to bring the spork back to Harlem

At the new restaurant FieldTrip, the utensil of choice might send customers on a nostalgia trip. “We’re bringing back the spork!” says the fast-casual spot’s mastermind, James Beard Award semifinalist chef JJ Johnson. The spoon-fork hybrid is the perfect delivery method for the Harlem restaurant’s star player: rice. The menu features five varieties of the grain from around the world, each paired with a specific sauce-drenched protein. Salmon ($11.99) comes atop chewy China Black Rice, and is served with pineapple and zesty piri piri, while crispy chicken ($9.99) is smothered in barbecue sauce and paired with Carolina Gold, beloved by chefs and known for its rich, slightly sweet taste. “The rice dictates the flavor of the ...