Food & Drink

Your fried chicken update: 5 new spots to get it NOW

Published On 10/15/2013 Published On 10/15/2013
Andrew Zimmer
Andrew Zimmer
Andrew Zimmer
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1. Joe & MissesDoe 45 E 1st St, New York, NY 10003 (East Village)

Supplanting the bachelor JoeDoe, this new iteration of the East Village spot is throwing some seriously kicked-up comfort classics at you including French dip dumplings, gringo tacos with duck confit and garlic radish, "Hot Dipped Chicken", and Joe's Monte Cristo with smoked syrup.

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2. The Chester 18 9th Ave, New York, NY 10014 (Meatpacking)

The Chester is your go-to for awesome fried chicken, crazy three-meat meatballs (think pork, veal, beef), and a bunch of huge spaces in which to eat them while watching your favorite team play.

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3. Picnic 117 2nd Ave, New York, NY 10003 (East Village)

Chef Nicholas Nostadt's East Village joint plates Midwestern-inspired American vittles for dinner and late-night.

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4. Somtum Der NYC 85 Avenue A, New York, NY 10009 (Alphabet City)

Originating from Bangkok, this beloved restaurant serves the same authentic Northeastern Thai cuisine (also known as Isan) right in Alphabet City. Complete with an assortment of dishes and flavors (including chilis, lime juice, palm sugar and fermented fish sauce), Somtum Der is warm and welcoming. The casual atmosphere has many modern fixtures, but is boldly reflective of traditional Isan in its use of utilitarian clothing and patterns representative of the region as decor.

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5. The Cecil 210 West 118th St, New York, NY 10026 (Harlem)

The Cecil, the supper club sister to jazz joint Minton's in Harlem, fuses the flavors of Asia, Africa and North America. Inspired by Executive Chef Joseph "JJ" Johnson's travels, the menu is always changing, but past hits include now-famous oxtail dumplings, hearty gumbo, and a jumbo shrimp burger snazzed with kimchi and scallions. Don't expect ordinary French fries here: Cecil's take encapsulates the spot's eye for innovations, doing away with potato in favor of battered okra that comes out crispy and laced with salt.

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