Fodor's Expert Review Melba's

"Born, bred and buttered in Harlem" is how founder Melba Wilson describes herself. After working at New York City mainstays like Rosa Mexicano and the legendary Sylvia's, she decided to venture out on her own, opening Melba's in 2005. Here, she doesn't serve appetizers, but rather "comfortizers," like spring rolls stuffed with rice, black eyed peas, collard greens, and cheddar cheese. The portions tend to be large enough to almost spill over the edge of the plate, so feel free to go straight for entrées like barbecue turkey meat loaf, country-fried catfish, or the food-coma-inducing fried chicken and eggnog waffles with strawberry butter and maple syrup.