You might want to try the $8 “Tasty Bites from Head-to-Toe” as a starter: chicken comb cutlet, duck gizzard and heart, chicken liver pâté with Port Wine and chicken wing lollipop with black truffle dressing.
Fried Chicken Joint in New York, NY, United States
The sides are good enough. The secret of the cheesy fried mashed potatoes is pimento cheese. The creamy coleslaw is just creamy enough, not over mayo’d. But the prize in the Cracker Jack box here are the small pies at $4.25.
I don’t even try to resist my usual starter, the country-style frisée, bathed in bacon fat, with a thunderstorm of crisp bacon lardons under its perfect poached egg. Inspired choice for a woman in denial.
I like the period French look at Rotisserie Georgette -- the Portuguese tiles framing the mostly- open kitchen, the dark wood armoire, the palatial drapes, the flea market tapestry and the eccentric collection of mirrors.
New American Restaurant in New York, NY, United States
I recommend the fried chicken with an old-fashioned biscuit, but not the too-vinegary coleslaw. It would be derelict not to note that my favorite dessert is the trio of chocolate-covered creamsicles escorted by a melting brownie.
It’s the chef’s whole, plump roasted bird, carved in the dining room, rich and succulent, that I celebrate. It used to be served oozing juice onto fat French fries below, with a salad of butter lettuce on top, touched with a mustardy vinaigrette.
I think about it a lot, lacquered to a crackle, nested in crisped rice and potatoes in a black iron pan and accessorized with pomegranate caramelized walnuts on top. A few sprigs of green complete the Technicolor effect.