FIELDTRIP: Where Rice is Culture and Flavor Tells the Story
Discover FIELDTRIP, Chef JJ Johnson’s award-winning fast-casual restaurant celebrating rice as a cultural connector. Explore bold, globally inspired rice bowls and signature dishes rooted in the African diaspora and Harlem's vibrant community
Chef JJ Johnson’s FIELDTRIP isn’t just another fast-casual restaurant—it’s a celebration of rice and the cultural connections it represents. With four locations, FIELDTRIP has become a community-focused staple, serving rice bowls inspired by the African diaspora, the American South, and global flavors.
But FIELDTRIP’s story starts in Chef JJ’s grandmother’s kitchen. “She injected food DNA into my soul,” he recalled during our conversation, laughing as he described the chaos of Thanksgiving dinners and how they reflect the spirit of his restaurant today.
A Culinary Journey Rooted in Flavor
Chef JJ didn’t take the traditional path to culinary stardom. He began as a dishwasher and admitted, “I was the worst cook in culinary school.” What kept him going was his father’s encouragement and the realization, over time, that his true talent lay in understanding and building flavor. His culinary journey took him to Ghana, Singapore, Israel, and India, where he learned to see food through different cultural lenses.
“Cooking abroad opened my eyes to the African diaspora,” he explained. “It helped me articulate rice culture—seeing how it connects people in so many ways.” This global perspective shaped FIELDTRIP’s mission to respect rice as more than just a side dish.
Harlem Roots and Community Impact
Harlem, where FIELDTRIP began, holds a special place in Chef JJ Johnson’s heart. With deep family roots in the neighborhood—his father grew up there, and JJ lived with relatives in East Harlem when he first moved to New York—it felt like a natural fit. After leaving his role at The Cecil, local landlords reached out to him with opportunities to open a restaurant in Harlem. Initially, JJ hesitated. 'Everyone tells you to open downtown,' he admitted. But he ultimately felt a strong connection to the community and knew this was where FIELDTRIP belonged.
Since its opening, FIELDTRIP has become more than a restaurant; it’s a movement. “There aren’t many places in Harlem that are good for your soul, your body, and your beliefs,” JJ said. FIELDTRIP offers just that—affordable meals that are consciously better for the community. Over the years, it has even inspired change, with other healthy food spots opening nearby.
Rice Is Culture
At the heart of FIELDTRIP is the belief that rice tells the story of who we are. “If you want to learn about a household or a culture, look at their rice dish,” JJ said. His menu reflects this philosophy, offering bowls like jollof rice with roasted chicken, sticky rice with shrimp curry, and black pineapple fried rice with salmon and piri-piri sauce.
“Jollof rice is the best thing that’s happened for Americans to understand West Africa,” he joked. “It sparks curiosity about the region and its people.”
FIELDTRIP also serves signature sides like crab pockets with Bombo sauce and sweet plantains topped with hot honey. Each dish is a complete meal, featuring ethically sourced rice, vegetables, proteins, and house-made sauces.
Resilience and Expansion
Opening FIELDTRIP wasn’t without challenges. Six months after launching in Harlem, the pandemic hit. FIELDTRIP pivoted quickly, feeding hospital workers and locals in need through its “buy-a-bowl” program. The restaurant’s commitment to community only deepened during this time.
Now with four locations, including Columbia University and Rockefeller Center, JJ is focused on sustainable growth. “I want to figure out who FIELDTRIP’s customer is and open more locations where they exist,” he said. “The goal is to grow without losing the authenticity that makes us special.”
Though expansion is on the horizon, JJ remains dedicated to FIELDTRIP’s core mission: celebrating rice, empowering communities, and delivering wholesome, flavorful meals.