Oxtail meat has found favor in higher-end restaurants—as subtle soup enhancer, as stuffing for a fusion empanada, as a fleshy marmalade to top grass-fed beef burgers. But none of that fanciness compares to the pleasure of eating Busy Bee’s earthy oxtails, half the meat already off the bone and mingling with the gravy and rice underneath. I like my oxtails with turnip greens—which means I visit our city’s finest soul food cafe on Sundays, Mondays, Wednesdays, or Fridays, when the greens are available among the seven classic sides that rotate throughout the week. If you prefer collards, you’re in luck: Those are offered daily.