Chef 'Stikxz' Of Miss Lily's On Caribbean Culinary Culture Today
The baton of Jamaican flavors has been passed from one esteemed chef to another at the beloved corner hotspot, Miss Lily's 7 A Cafe, in the East Village. Chef Andre Fowles, a three-time Food Network Chopped Champion, remains a stalwart force in the Miss Lily family but has exchanged the grit and bustle of the urban neighborhood for the sandy beaches and resort-umbrella-ed nook of the Negril, Jamaica location. It's a win-win for the beloved restaurant group as Chef Brittany 'Stikxz' Williams took the reins in April, when she debuted a new menu.
Backed by an all-women team, including Sous Chef Sabellaa Moreau and Pastry Chef Janae Haynes, Chef Stikxz promises to shake things up with her spin and experience--from her Jamaican heritage, Queens upbringing, and professional fine-dining dossier--while maintaining the festive vibe of the ten-year old New York eatery.
The whole team got to have one last hurrah together recently, however, as they cooked together amidst a Caribbean Heritage Month celebration on June 4 at Platform by the James Beard Foundation at Pier 57. Like the atmosphere at Miss Lily's on any given day, the event felt like a party as soon as the doors opened. Cocktails with rum were at the ready, Caribbean music surrounded the space, and the aromas from the kitchen dotted with island spices created a flurry of anticipation. But this wasn't just any celebration with good food.
Not Just A Month
The June 4 event did more than celebrate a culture, showcase a menu, or highlight a brand; it raised a flag to the industry at large that Caribbean cuisine goes well-beyond jerk chicken and beef patties, albeit things we fiercely love. We've been asked to look beyond those tempting bites of island comfort and pay attention to what can be created under the realm of fine-dining; to see how Caribbean flavors fare on a grander stage; to not set the cuisine apart but alongside. This made the event held at Platform that night a a culinary siren song for all to hear.
The vibrant exterior of Miss Lily's is a perfect complement to the vibe and food inside.
After a tremendous sampling of the new menu and a front row seat to the powerhouse team at the JBF dinner, I had a conversation with Chef Stikxz about this exciting culinary shift. I asked about the food, of course--which was unbelievably delicious, textured, and frankly, all the things--but really wanted to sense from her what she was feeling about the much-deserved-much-overdue attention on Caribbean cuisine especially through the fine-dining lens. Here's what she had to say:
The response has been overwhelmingly positive! People are really loving the direction of the menu and are surprised to see how well Jamaican flavors and ingredients can be transformed into something extraordinary. For instance, when guests partake in the Coco Bao Bun with Spiced Pork Belly and Tamarind Hoison their jaws drop how amazing it is. Oh and the "Middle Quarters" Peppa shrimp? They tend to save the sauce and dip everything into it. As a Chef, that's what I love to see.
The Caribbean Heritage Month dinner at JBF Platform was such an honor to take part in. Getting to headline this celebration with Miss Lily's 7A Pastry Chef Janae Haynes (Trinidad and Guyana) and Chef Andre Fowles (Miss Lily's Negril Culinary Director) still has me swooning. That night was such a vibe and brought an energy to the Platform that was uplifting and solidifying in knowing that Jamaican and the Caribbean diaspora is here leading a renaissance in the culinary world. A charge that has been led by so many but here and now is our time to reclaim what fine dining is and means to us!
Dishes from Miss Lily's 7A Cafe. The food resounds on taste, color, and flavor.
This shift seems quite similar to roughly 10 or so years ago when Chef Jungsik Yim came to NYC and created the first fine dining Korean concept. There were plenty of naysayers, yet the tenacity and sheer determination led to an awakening that has now spawned places like Atomix, Oiji Mi, koji etc. Jamaican and Caribbean cuisines are no longer taking a back seat on the conversation of what fine dining is.
We are now at the forefront of a space that has been void. Saying loud and clear that we are a people that are more than jerk chicken and beef patties.
We also talked a little bit about the 'Miss Lily' in all of our lives; the one who takes us in, supports us and nurtures us no matter what. The one whose door is always open.
The Miss Lily's of my life are my mother, grandmother, sister, and godmother. These ladies have set the tone on what hospitality is and exudes. Coming from a lineage of women who represented culinary prowess from the home and sharing that love and passion with friends, family and strangers alike are the reasons I'm in this industry.
Chef Stikxz stands in front of Miss Lily's serious rum collection at the bar inside the restaurant ... More in the East Village.
There was such abundance in vegetation and livestock that they were rich enough to extend a hand to their community. Even to this day, we throw a massive celebration towards the end of summer cooking for all of our loved ones to show our appreciation and love for our village. They are the pillars in which I've come to build towards and am inspired by constantly. I thank them for all they've instilled in me and am paying it forward.
With Chef Sabella Moreau, who draws inspiration from her Haitian roots; and Pastry Chef Janae Haynes, inspired by the flavors of her Trinidadian-Guyanese-American youth, Chef Stikxz and the team at Miss Lily's locally source as much as possible, including Jamaican staples like Callaloo Scotch Bonnet and Thyme that is harvested from Chef Stikxz's family farm in Queens.
The new menu features modern versions of classic Miss Lily's dishes, like Jerk Chicken, Peppa Shrimp, and Oxtail Stew, along with new, globally-inspired dishes with Caribbean influences like Blue Mountain Coffee Rubbed Pork Chops, Haitian Djon Djon Mushroom Risotto, Spiced Papaya and Avocado Salad, and Ackee Cheesecake.
Seventh and Avenue A bustles at all hours of the day, especially when the food, music, and rum are ... More flowing.
Chef Stikxz has not only worked in premier New York City restaurants like Jungsik and Eleven Madison Park, but she has made her way around Food Network shows: Ciao House (2024); Chopped and Taste of Jamaica (2021). Chef Brittney "Stikxz" Williams was also the recipient of the PepsiDIGIN People's Choice Award in 2024 at the WeGala where, upon receiving the award, she said: 'The sole purpose of everything I do is to put Jamaica on the map…'
It looks like she's more than done just that.
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