How a Harlem Chef Spends His Sundays
Alexander Smalls, who introduced New Yorkers to Afro-Asian-American cuisine when he opened the Cecil in 2013, has always loved Sunday. “I give myself permission to do anything and everything and nothing,” he said. Cooking is a second act for Mr. Smalls. Before he opened Café Beulah, his first restaurant, which featured South Carolina Lowcountry fare,…