News

Shaw-nae's House stands as a remarkable soul food haven. With a rich history, it became the only Staten Island restaurant to earn two stars in the New York Times and made it to the top 100 best restaurants with just six tables and 32 seats. Every weekend, the food sells out, highlighting the significance of soul food.

Experience the Love in Shaw-nae's Soul Food

Oxtail: A Caribbean Twist on a Cultural Dish

Shaw-nae started making oxtail about 10 years ago and put a unique spin on it. Instead of using ice chips, she freezes the oxtail and seasons it properly to retain moisture. She adds bouillon for a nice seasoning and a secret blend of hidden spices. This Caribbean-style oxtail is a delicious departure from the southern version. It's a process that takes four hours in the oven, and if not taken out at exactly the right time, the oxtails turn into meat gravy. Shaw-nae's husband helps with prepping, like trimming the fat on the oxtails.The browning sauce, made from burnt sugar, gives the oxtail its color. Shaw-nae learned from her grandmother, a dietician for over 40 years, the importance of technique and feeding a lot of people. She avoids using ketchup and adds barbecue sauce last due to its sugar content. Thickening the starch while cooking without disturbing it makes the recipe better. Shaw-nae's oxtail is a true delight that leaves customers craving for more.

Mac and Cheese: A Family Favorite

Mac and cheese is a soul food staple at Shaw-nae's. She started making it when she had her kids and family. She learned that people don't like sharp cheese and prefer a milder taste. She uses a mix of American, mild cheddar, and Monterey Jack cheeses. She believes that mac and cheese is more about how you season it than the cheese itself. She uses pink salt and heavy black pepper for a unique flavor. She melts the cheese and layers it in the pans before baking it for 20 minutes to make it golden and crispy. Shaw-nae does most of the cooking and manages to do it all because of her long experience and the help of her husband, who fills in the gaps in the kitchen.

Fried Chicken: A Family Tradition

Fried chicken is Shaw-nae's vice. Her family only eats the flats and uses them in every recipe. She has a secret seasoning blend that she makes and uses to season the chicken first. She likes to make small batches to avoid crowding. She dips the chicken in chicken broth and then in her dredge, which has seasoning in it. She uses regular old grandma flour for a perfect coating. She checks the cooking oil by seeing it fizzle, indicating it's ready. She fries the chicken in small batches and uses a double-fried technique to make it crispy and golden. When the chicken is done, it stops chattering and the grease becomes quiet. Shaw-nae's fried chicken is a crowd-pleaser that everyone loves.

Cornbread: A Sweet Delight

Shaw-nae serves elite cornbread in various flavors like vanilla, sweet potatoes, strawberry, blueberry, chocolate chip, and Oreo. The cornbread mix consists of cornmeal, sugar, flour, baking powder, baking soda, and salt. She makes a sweet potato cornbread dessert that is incredibly moist and tastes like cake. The sauce of the sweet potatoes softens the cornbread and makes it fluffy. She also makes strawberry cornbread, which is one of their top sellers. Shaw-nae is spontaneous in the kitchen and follows her instincts. She opened the restaurant after a pivotal time in her life and has seen it grow rapidly. Soul food, she believes, is all about patience and taking the time to make things perfect.

Staff Meeting and Closing Time

It's time for a brief staff meeting to keep everyone informed about the day's menu and any issues. Today, there are small groups coming in at different times. Shaw-nae reminds the staff to stay positive and keep smiling. As five o'clock approaches and the customers start to arrive, Shaw-nae is happy to have them but also ready for them to leave. She bids them goodnight and expresses her love for them. It's been a long day of serving soul food and creating memories.