Introduction to Melba’s
In the bustling dining concourse of Grand Central Terminal, between Magnolia Bakery and Shake Shack, sits Melba’s—a fast-paced, soul food outpost that channels the warmth of Harlem in one of New York’s busiest commuter hubs. In the heart of the iconic New York City station, the grab-and-go restaurant offers a striking contrast to its flagship counterpart uptown, where diners are seated and served comfort food in a more traditional restaurant setting.
The Woman Behind Melba’s
Melba Wilson, the woman behind the restaurant, is intent on preserving that essence, regardless of the location. “Born, bred, and buttered in Harlem,” Melba’s has long been a neighborhood staple. With each expansion, from New Jersey to Central Park and Grand Central, Melba keeps her mission simple. “It’s so important for me to keep the vibrancy, the comfort, the class, and the soul in the food,” she said. “And how I do that, it’s about recipes. It’s really about making it foolproof for the team.”
Maintaining Consistency
To maintain consistency, Wilson developed what she calls “Melba’s Five Spice,” a house seasoning blend used across all locations. “I don’t care which location you’re at—if you’re here in Grand Central Terminal, or if you’re at the Brew District Center, or perhaps some in Pork—all of our chicken is fried in the same seasoning,” she explained. “So it’s about being consistent.” She also operates a commissary kitchen that prepares dishes such as collard greens, ham, and potato salad for each outpost. “You are getting the same taste, regardless of which Melba’s you’re at,” Wilson said.
Adapting to Grand Central
At Grand Central, where rush-hour foot traffic is a constant, she adapted to the space’s tempo. “This is a quick service restaurant. It’s a grab and go,” she said. “Do I wish we had tables and chairs here? Oh, my God, I would have loved that,” Wilson said. “But also, that’s not what this opportunity represents. It represents the diner that’s on the go—the person that’s taking Melba’s upstairs to their office to dine, or perhaps on the train to their families.” The location specializes in grab-and-go versions of Melba’s staple, as well as an adapted, shorter menu curated with the fast-paced environment in mind.
Menu and Service
Some of the menu’s available dishes include Melba’s signature fried chicken, which Wilson “beat Bobby Flay with,” eggnog waffles, country catfish, mac and cheese, and low-country collard greens. “Nobody does greens better than me—but your grandmother,” said Wilson. Service remains central to her philosophy. “You may go one time for the food, but you come back if you get great service,” she said. “I can teach you how to open a bottle of wine, how to set a table, but what I can’t teach you is how to genuinely love people.”
Bringing Soul Downtown
Malba says that part of the reason why she chose Grand Central as a location is because she “wanted to bring soul downtown.” “I wanted the people who come through this terminal to get a taste of comfort, culture, and soul,” Wilson said. Still, she acknowledges that it’s not the same as the flagship. “This is definitely not Melba’s Harlem,” she said. “But it’s close enough.”
Community and Legacy
Wilson is no stranger to building connections through food. She has spent over two decades transforming Melba’s from a single-neighborhood restaurant into a recognizable brand. Along the way, she’s built relationships with everyone from local Harlem residents to tourists and celebrity clients. Wilson also sees her restaurants as a platform for representation and ownership. As a Black woman in the restaurant industry, she’s adamant about creating spaces where culture and community go hand in hand with business. “Legacy is a big part of who I am, so it’s never about ‘me’, it’s about ‘we,’” Wilson said. “It’s about showing the people that come from neighborhoods, like Harlem, like I did, did that, if I can, they can too, and if I can, so can you.”
Future Plans
Looking ahead, Wilson has no plans of slowing down. “There’s also a television show that we’re working on,” said Wilson. She also teased a new 6,500-square-foot space in New York opening in December 2025 that will serve as the brand’s new commissary kitchen. With new projects underway and a growing footprint in the city, Melba’s looks poised to continue bringing the comfort and culture of Harlem to New Yorkers on the go.
Conclusion
Melba’s is more than just a restaurant – it’s a symbol of community, culture, and comfort. With its rich history, delicious food, and commitment to representation and ownership, Melba’s is a must-visit destination for anyone looking to experience the best of Harlem. Whether you’re a longtime fan or just discovering Melba’s, there’s no denying the impact that this restaurant has had on the culinary scene in New York City.
FAQs
Q: What is Melba’s?
A: Melba’s is a soul food restaurant with multiple locations in New York City, including a flagship location in Harlem and a grab-and-go location in Grand Central Terminal.
Q: What is Melba’s Five Spice?
A: Melba’s Five Spice is a house seasoning blend developed by Melba Wilson, used across all Melba’s locations to maintain consistency in their dishes.
Q: What is on the menu at Melba’s Grand Central location?
A: The menu at Melba’s Grand Central location includes grab-and-go versions of Melba’s staples, such as fried chicken, eggnog waffles, country catfish, mac and cheese, and low-country collard greens.
Q: What is Melba Wilson’s philosophy on service?
A: Melba Wilson believes that service is central to the success of her restaurants, and that great service is what keeps customers coming back.
Q: What are Melba Wilson’s future plans for the brand?
A: Melba Wilson has plans to open a new 6,500-square-foot commissary kitchen in New York, as well as a television show, and continues to expand the Melba’s brand throughout the city.
