Russell Jackson’s Saturdays-Only Tasting Menu at Reverence Phoenix, Central Park

# What this is Russell Jackson is running a Saturdays-only tasting menu called Reverence Phoenix at Unity Market, the pop-up market at the top of Central Park. It takes place in a tent that overlooks the Harlem Meer and runs weekly through October 31. The format is a compact prix fixe meant to feel like a high-end picnic more than a formal tasting-room procession.

# How the meal works

The emphasis is on cooking rigor rather than formality. Service is direct and conversational—Jackson often works the stand in a ball cap and high-tops and explains preparations, offers purchase options, and interacts with passersby.

# Market context and curation

Jackson also links the menu to nearby stalls and sources. He grows many of the herbs he uses at home in Washington Heights and directed visitors to a farm stand (Norwich Meadows) positioned near the market, which supplies produce used in high-end city restaurants.

# What else is sold and how the operation works Beyond the Saturday tasting menu, Jackson operates Provisions/Boucherie kiosks where he sells the poultry, beef, sausage, rice, fermented products, and condiments used in his dishes, including a house hot sauce. He will even sell and prep a ballotine of French hen for customers to pick up later.

# Customer experience and accessibility Reservations are available on Tock, but walk-ups are common and accepted. The setting is informal and public-facing—passersby often stop to check the menu and decide to stay. Jackson shares weekly menus on Instagram each Thursday. The combination of low-ish price for a tasting format ($55) and the market setting makes it an accessible way to try Jackson's cooking without the trappings of formal tasting rooms.

# Jackson's background and goals Jackson previously ran a brick-and-mortar Reverence in Harlem and is known for prioritizing food over fine-dining conventions. He grew up in Southern California, learned tocook and run restaurants there, and links his work to African-American food through a column he writes for Kolor. He describes his impulse plainly: "Some chefs just want to cook. I like to feed people and see the reactions."

# What you should know before going

• The tasting runs only on Saturdays through October 31.

• Reservations on Tock are available but not required.
• Expect a stand-up, short-format meal in a tented market setting with nearby vendors and takeaway provisions for sale.