Chicken Under a Brick

Chicken Under a Brick

Bedford & Co.

The Renwick, 118 E. 40th Street, New York, NY 10016
(212) 634-4040
Website

Full disclosure. I love the guy who owns this place. His Italian mother taught me how to cook pasta fagioli. We wrote a book together. Okay. Now can we get on to the main course?

I think spatchcocking is the coolest new "in" word of the year. I'll try most anything in the kitchen, but I am no spatchcocker. And I don't know many who would try this at home. The chicken under a brick at the new Bedford & Co. in midtown is so juicy, salty and sublime in its delicate au jus that it almost defies description. Must be a great brick, because I have had it more than once and it always comes out perfect. The skin is crisp, the flavor seems slightly French to me, and even though it is on the bone, it is the most approachable of table poulets. You will not have to pick it up like a drumstick at a business dinner and then lick your lips, though you might be tempted to. The menu claims it is cooked in a nettle salsa verde. "Nettles" seem to be popping up in NY foodie land a lot, lately. I may have to return here again and research.


Butter Me Up

Butter Me Up

Pastrami Sandwich

Pastrami Sandwich