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A chicken’s flying into the Clinton Hill coop—a chicken joint, that is. Filmmaker turned chef Paul Ceriello is behind this Southern-comfort spot on Myrtle Avenue, which has a menu unsurprisingly heavy on poultry: a classic spiedie sub with marinated chicken and cheese; chicken and dumplings; and, most prominently, wings, from mild to ghost-chili hot. Non-bird options include bacon-truffle grilled cheese and tacos teeming with organic veggies and pineapple salsa. Late-night munchers can perch at a tall-boy table for a signature Roman Candle ground beef sammie (blue-cheese dressing, buffalo sauce, grilled Italian bread) and local drafts (Sixpoint) till the wee hours. The 850-square-foot space evokes an after-hours dinette with original tin ceilings and a hand-painted menu on the wall; a blue neon sign spelling out "BIRD" and hanging birdcages (one filled with bread loaves, another with blue high-top sneakers) nod to the restaurant's name.