You know about the fried-chicken cutlet sandwich and all its messy glory, and you’re already ordering it. The side options are also excellent, like the okra that’s served almost stewlike the acidic, tasty collard greens and the almost confusingly moist, dense, semisweet corn bread.
The chicken is great - but there are lots of places in town to get great fried chicken, so don’t go just for that. If it’s warm, you can even sit outside.Ģ461 Frederick Douglass Blvd., nr. Order the housemade biscuits covered in sausage gravy, and if you’re feeling like you need to atone for them, add an apple-and-goat-cheese salad. So stop by for weekday lunch, when the menu is similar to the brunch offerings, but with fewer crowds. Like at so many Harlem restaurants, brunch is busy and multi-meal-spanning (Sunday’s here is from 10 a.m.
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Start with the regular hot (“extra hot” is insane) chicken dinner: three pieces of bird atop white bread that will turn red from the cayenne dusted on the crispy chicken skin, plus pickles, corn bread, and a side like mac ’n’ cheese.ģ66 Metropolitan Ave., at Havemeyer St., Williamsburg 71īrooklyn’s arrested-development set’s favorite spot to eat divey fried chicken messy, queso-covered nachos and home-style, poblano-spiced “adult” grilled cheese on buttered, perfectly griddled white bread - all while guzzling Pacífico. Of the great Peaches family, Hothouse is especially nice. No southern restaurant in town will make you feel more taken care of.Ĥ15 Tompkins Ave., at Hancock St., Bedford-Stuyvesant 71 Many are influenced by the chef’s years spent running restaurant kitchens in Mexico: Corn bread is ingeniously made with masa creamy, smooth, buttery grits are topped with a poblano sauce. Come by for brunch (and BYOB), order everything on the chalkboard menu, and wait for the parade of updated soul-food hits to begin. Having a meal at this young East Harlem operation feels something like a dinner party at the house of your friend who’s an incredible host and cook. (P.S.: Bobwhite’s great for delivery or takeout.
That last one is a real accomplishment: There are too many overcooked, goopy messes being served around town. In a laid-back setting, devour terrific, crisp fried-chicken sandwiches with bread-and-butter pickles tangy collard greens and rich, al dente macaroni and cheese.
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The Big Salad is filled with fresh counters to the chicken skin you’ll be licking off your fingers (avocado, carrot, sprouts), though we’d say the stars are the dressings - ask for the cilantro-lime vinaigrette and buttermilk ranch to be mixed - and the accompanying side of fantastic, addictive buttered anadama toast. The menu’s big and it’s virtually all good: the hot-sauce-coated, honey-butter-sweetened chicken biscuit, which is the stuff of hangover legend the sweet apple pie with a slice of cheddar the unstoppable, rich cheese grits. In 2007, the best southern food in New York came from an excellent little operation inside a place called Rock Star Bar, a dive where bartenders were fond of such edicts as “If the Department of Health comes in, eat your cigarette.” In 2017, the best southern food in New York is from the same restaurant, although it’s being served in a more cheery (a grumpier person might say “twee”), checked-plaid-heavy location.