Southern Comfort at Bobwhite Lunch & Supper Counter
February 03, 2012 | by —April Walloga | Food & Drink News
Bobwhite Lunch & Supper Counter is a breadbox-size restaurant with a tiny menu and a big heart. Owner Keedick Coulter and chef Amanda Beame opened the Alphabet City spot quietly this January with one goal: serve simple, sustainable fried chicken and fixings like mom used to make, only slightly better. Beame, a Miami-native who last cooked at Blue Smoke, brines the organic FreeBird chickens in sweet tea overnight and then batters them with a simple mix of milk, flour, salt and pepper—no bells, no whistles, no secret spice. The resulting chicken is juicy beyond belief, with a crisp, perfectly seasoned skin. “If you choose to add a little honey or hot sauce, that’s your prerogative,” said Coulter. (Try the cayenne honey.) Order your chicken with sides, such as tomato pudding—a wintry mix of stewed tomatoes and bread that recalls caponata—macaroni and cheese, black eyed peas, cheese grits or a more figure-friendly salad with light vinaigrette and cheery watermelon radishes. Beame’s red velvet cheesecake with graham cracker crust is a must for dessert. 94 Avenue C, 212-228-2972
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