"I think I'm a disruptor," Chef JJ said. "Throughout my career, looking at communities of Black and brown folks and talking to developers and landlords in the search, [people were] always saying that these communities don't want this type of food. And that's not true."
"The guy who welcomed us at the door was great," Sonya said, reflecting on her first time at the Harlem location. "And all the workers were great. They were mixing up the food, and they gave me a sample of their tea. And I was like, 'Oh, this is a good sign.' Everything was perfect."
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