New York

Southern fried eats on Avenue C

Because the South apparently decided that rising again was secondary to keeping your blood pressure doing the same, the confederacy behind Bobwhite Lunch and Supper Counter (which includes a former Blue Smoke chef) is combining their two favorite things -- local-sustainable farming culture, and making you fat -- in a friendly little spot with a namesake counter, hi-tops, and fixtures made from Virginia barn wood to light up your cavalier eating habits.The menu'll expand over time, but the core offerings are organic chicken suppers (each flanked by a seasonal salad and flaky biscuit) either grilled "bone-in", or awesomely fried after being brined in sweet tea, which thankfully hasn't made the prices steep.Further sub-Mason-Dixon munchables include sandwiches that range from simple (egg/chicken salad, pimiento cheese, etc.) to complex, as in a family-recipe butterflied pork chop that's attentively seared, then topped with mayo and chow chow, a mustardy relish that also goes great on dogs, and thankfully doesn't include any.There're also rotating sides made using veggies from a consortium of upstate farms (collards, black-eyed peas, Brussels sprouts...), and topping it all off are small desserts from red velvet cupcakes to banana pie parfait, sugary endgames that suggest if the South isn't going to rise again, you shouldn't either.

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