Tag Archives: fried chicken
In the dead quiet of Bedford Street at night, without even a sign to guide you, you might ring the wrong buzzer in your attempt to find Chumley’s, the historic NYC speakeasy just reopened as a full service restaurant. But just push the door of number 86, and it will open into a dark, wood-paneled dining room filled to the rafters with vintage book covers and portraits of the writers who wrote them – many of whom were Chumley’s patrons of years past. (more…)
Remember when dinner and a drink in the East Village would set you back less than $20? Despite the number of more expensive places opening up in the neighborhood, one new restaurant has nostalgic appeal not just in the comfort food but in the price: Southern-themed Bobwhite Lunch & Supper Counter on Avenue C. (more…)
Though I’ve never been to Russia, visiting there has always seemed like a good way to lose weight. A regimen of sightseeing all day with nothing to eat at night except a limited menu of meat and bread could be a new sort of Zone diet. So it was quite a surprise to go to this new Russian restaurant and find that it was the traditional Russian food, not just the scene, that would tempt us back here. (more…)
What is it that makes a restaurant authentically southern? It could be obscure items like Cheerwine and Nu Grape sodas on the menu, a stuffed wild turkey bursting out of a corner in mid-flight, or the fact that a gentleman waiting in the unisex restroom line downstairs actually offered his place up to a lady. But ask a Southerner, and they will tell you that the Southern food experience is all about the sides.
At the Cardinal, a new Southern spot in the East Village, there are more sides than there are entrees, including baked beans, black eyed peas, yams, greens, mac and cheese, fried okra and corn pudding, just to name a few. Order as many as possible and you’ll feel like you’re at a big family barbecue.
What would you do for a great plate of fried chicken? At the original Pies-N-Thighs in Williamsburg a couple years ago, fried chicken fans had to be willing to wait. The line snaked out the door, and service was glacially slow – think Duane Reade with more piercings and tattoos. But then, perhaps even because it took 30 minutes to get to the front of the line then 10 minutes more to get your food, the chicken seemed breaded with manna from heaven, perfectly seasoned and perfectly crisp. So what if you had to eat it while crouched on a curb next to a trashcan?
If you were willing to endure the old Pies-N-Thighs (the new one is a larger, more restaurant-like place), you may want to try the Commodore, helmed by Stephen Tanner, previously of the chef at Pies-N-Thighs, and also in the kitchen at Diner and Egg. But be forewarned: if you don’t have the stamina of a 21-year-old and a love of crowds, you will end up feeling aged, cantankerous and starving – not unlike Mimi Sheraton cast into the wilds of Brooklyn. (more…)