Momofuku’s fried chicken
Photo: Melissa Hom/New York Magazine
Clio is going decidedly downscale (well, for Clio) with its new Fried Chicken Sunday Suppers. Ken Oringer himself will be in the kitchen frying up birds in an ever-changing variety of styles and the results, along with accompaniments like cornbread and seasonal fruit crisps, can be yours for $35. Oringer is the first Boston chef to cotton on to the fried chicken trend that’s been sweeping New York: this summer, both David Chang of Momofuku Noodle Bar and Locanda Verde’s Andrew Carmellini introduced fried chicken prix fixes at their restaurants.
Annals of Fried Chicken: The Momofuku Secret Is Old Bay [GSNY]
Carmellini’s Fried Chicken Returns [GSNY]
