New East Brookside restaurant serves fried chicken brined in sour cream
Sour cream fried chicken, duckling and chicken from the spit roaster, and wings with house-made hot sauce are the stars at this new East Brookside restaurant.
So executive chef and owner Charles d’Ablaing named it Brookside Poultry Co. It’s located on East 63rd Street.
“It’s where you come when you want good poultry,” he said. “I love it. I grew up eating chicken and my brother makes fun of me to this day because I ate so much chicken when I was younger.”
The fried chicken is brined in sour cream for 48 hours — a thigh costs $4 and a breast $7. He also serves chicken tenders with jalapenos, cabbage and celery, jumbo wings with house-made hot sauce and a chicken salad sandwich with chicken brined 72 hours then spit roasted and served with avocado, tomato and sprouts on grain bread).
There’s also the Izabella (a rice flour fried chicken thigh braised in white wine butter with chive aioli, lettuce, tomato and onion on brioche for $12) and named after a friend’s daughter who often asked d’Ablaing to whip one up for her.
Behind the bar, whole ducklings and chickens rotate on the spit roaster. Turkey will be occasionally on the menu , and sometimes goose.
D’Ablaing also offers some “not poultry” items including a sirloin seared Brazilian-style with roasted garlic butter, shrimp and grits, black-eyed pea soup, and a salad with blackened pecans, tomatoes and gorgonzola. Sides include fried green tomatoes, cheddar biscuits with country ham, and house fries with Parmesan and chives and house-made sauce.
“It’s just a sauce you see around the south a bit, almost a tomato aioli,” he said.
He offers one dessert: a towering slice of key lime pie drizzled with blueberry jam.
Natural daylight brightens the restaurant and d’Ablaing plans to keep the lights bright, diner-style, at night so the place will be more appealing for families.
“Kids playing, very neighborhoody. I want to have my kid in here running around,” he said.
D’Ablaing has had stints at the former Rosso in the West Plaza, as well as Chaz on the Plaza and the Webster House. He shares the very tiny Brookside Poultry kitchen with Eddie Santiago. They have worked together in area restaurants for about six years, so despite the small space, they easily maneuver it with playful pretend “get out of my way” kicks.
Brookside Poultry Co., at 408 E. 63rd St., is open from 11 a.m. to 8 p.m. Tuesday through Thursday, and 11 a.m. to 9 p.m. Friday and Saturday. So far about 20 percent of sales have been in carry-out, just what d’Ablaing expected.