Here’s some big news for those of you enamored of the intersection between science and junk food. Alex Talbot of Ideas In Food is coming to Nick Elmi’s ITV for a one-night-only pop-up. And he’s bringing his fried chicken and donuts with him.
In Riva’s Arthur Cavaliere has opened his second restaurant in East Falls. Cavaliere has placed Foghorn at 4213 Ridge Avenue, in the long vacant space that once held Fork & Barrel and before that, the Pour House. Foghorn is a fried chicken restaurant that offers a tight menu of half and whole fried chickens as well as a fried chicken sandwich.
One of the best Korean fried chicken joints in town, SouthGate, is turning one. Known for their Korean style fried chicken and green tea waffles, they just recently made the cut for our fried chicken field guide.
Also, they’re turning a year old this week. And to celebrate they’re offering $4 Koren fried chicken wings, $4 Sapporo pints, and $6 Sake Punch. Stop in today or tomorrow between 5 and 11 P.M. to help them mark the occasion.
Best of Philly 2016 is now online as well as at newsstands. Check out the best in fried chicken as well as the rest of the Best in food, drink, shopping, beauty, health, fitness, fun and games.
Everyone is getting in on the fried-chicken-slapped-on-a-bun game these days, but the fried chicken sandwich (pictured) at Samwich (1040 North American Street, #1101, Northern Liberties, and 600 Catharine Street, Bella Vista) rises above the finger-lickin’ fray. A spice-blended, crispy-skinned, buttermilk-brined bird is topped with house-made bacon, pepper jack cheese, ranch dressing and sweet and sour pickles. You’ll need two hands and about 20 napkins.
Todd and Laura Lyons, two professional chefs and residents of Northern Liberties are planning to open Love & Honey Fried Chicken, a fried chicken and pie restaurant at 1100 North Front Street. The restaurant will occupy 900 square feet of the refurbished refrigeration warehouse at the corner of Front and Wildey.
Todd Lyons is a Senior Research and Development Chef at Campbell’s Soup Company and has been perfecting his fried chicken recipe over the years. Laura has also been in the food business since graduating from Culinary Institute of America, where the couple met. Laura has been working on pie crusts and dessert recipes for the past year, teasing she’s gained 10 pounds for the city.
While Philly isn’t a traditional bastion of poultry excellence, its fried chicken game has gotten strong. Today’s restaurants have innovated, resurrected classic styles, and even won awards for dunking birds. So check out these joints (some new, some old) next time you feel like getting a little fried chicken in you. We give you: the best fried chicken in Philadelphia.
With today’s announcement of the Chick’N Shack going national, we knew we’d have to put the Shake Shack fried chicken sandwich up against Federal Donuts’ version. So that’s what we did, bolstered by the knowledge that there was no crazy line at Shake Shack, newest Fooboozer, Kelly Alderfer and I headed first to Federal Donuts at 1632 Sansom Street and then up the block to the Shake Shack at 20th and Sansom.
As for the verdict to which fried chicken sandwich was better, read on …
Beginning today, all Philadelphia area Shake Shack locations will now offer the Chick’n Shack chicken sandwich. The Chick’n Shack is made with from a hormone and antibiotic free chicken breast that is slow-cooked in a buttermilk marinade before being dipped into batter, dredged through seasoned flour and fried to crunchy goldness. The chicken breast is then topped with pickles, shredded lettuce and a buttermilk herb mayo with chives, parsley and thyme. Just like the burgers, the Chick’n Shack is served on a potato roll. Spice up the Chick’n Shack with Louisiana hot sauce, new at all Shake Shack locations.
We have always thought it a bit odd that Kensington Quarters doesn’t have a steak on its dinner menu but as we were explained, when you buy the whole cow, there’s only so many filets. If a wonderful steak is what you crave, there’s one night you can reliably get a steak at the Fishtown butcher shop and restaurant. Every Sunday night, chef Damon Menapace offers a special steak cut from the butcher’s case.
Bud & Marilyn’s is now serving lunch Monday through Friday. Marcie Turney and Valerie Safran’s latest restaurant is serving up the likes of fried chicken by the bucket (pictured) and smoked beet reubens.
Lunch is served from noon to 3 p.m. and the menu is broken down into five sections including chicken and hot buttered buns.
The buns section includes:
- Chilled Lobster Buns
- Korean Glazed Toful Buns
- Nashville Hot Buns