Dish of the moment: Chicken and waffles

Long a Southern classic, chicken and waffles pop up in restaurants around New York City.
Photograph: Krista Schlueter Country-fried duck and waffles at Distilled

Harlem may have been the original Gotham landing spot for soul-food icon chicken and waffles, but the dish is on the move throughout New York City. In always-on-trend Williamsburg, the aptly named Sweet Chick (164 Bedford Ave at North 8th St, Williamsburg, Brooklyn; 347-725-4793,, which debuted in February, makes the sweet-savory union its headlining specialty: succulent, crisp-skinned chicken on fluffy Belgian waffles ($16). Purists should stick with the traditional rendition, but you can add a twist to your order with flavored waffles (bacon and cheddar, rosemary and mushrooms) and butters (cranberry, herb, lemon-honey). Also in the neighborhood, Hope Garage (163 Hope St between Keap St and Union Ave, Williamsburg, Brooklyn; 718-388-4626, makes a straightforward version, placing three crunchy chicken strips on a yeasty round waffle, with hot sauce and fragrant cinnamon-maple butter (brunch only, $14). But other restaurants are taking creative license. At newly opened American gastropub Distilled (211 West Broadway at Franklin St; 212-601-9514,, chef Shane Lyons tweaks the formula with upmarket ingredients: duck confit, pressed brioche and smoked-serrano maple syrup ($20). In the brunch-only plate at Rogue & Canon (128 W Houston St at Sullivan St; 646-398-8700,, golden-crusted breast meat is sandwiched in a sliced Belgian waffle for a handheld adaptation ($16). Piri piri–infused butter, inspired by a Portuguese hot sauce, balances out a maple-sweetened slaw of cabbage and carrots. Ramen shop Dassara (271 Smith St between DeGraw and Sackett Sts, Carroll Gardens, Brooklyn; 718-643-0781, also offers a cross-cultural take—juicy chunks of twice-fried chicken are tossed in a garlicky soy-and-mirin sauce, paired with a pineapple-coconut waffle and drizzled with salted caramel (brunch only, $11). And don’t be surprised to see the dynamic duo popping up on more menus soon—Amy Ruth’s, you’ve got some competition.

Restaurants, Japanese

Ramen Zamurai - Williamsburg

icon-location-pin Williamsburg

This festive ramen spot in the heart of Williamsburg makes an ideal choice for locals and visitors alike. Consider it a safe space you can take your parents, in-laws or friends. Run by chef Takatsugu Kishikawa, the Williamsburg branch serves ramen that's just as good as its sister location in Park Slope.  First things first: You must order the sake. Try the "dance of the demon," or Tengumai Junmai Yamahai sake ($48). This traditional sake is best served cold, so it makes the perfect complement to any hot bowl of ramen. Start the meal with an appetizer of pork buns ($4 each). The steamed buns are filled with pulled pork, hard-boiled eggs, onions, tomatoes, lettuce and special mayo. This quick and easy appetizer is a fan favorite and pairs well with anything on the menu. If you prefer dumplings, try the wasabi shumai ($6.50). This appetizer comes with five shumai, steamed to spicy, pork perfection.  For your entree, you must try the spicy miso ramen ($13). True to its name, the ultra-spicy dish comes with flavored pork stock soup topped with chashu pork, hard-boiled eggs, scallions, corn and bamboo shoots. Subpar ramen joints often over season their broths with spicy to mask their mediocrity—not so at Ramen Zamurai, where the flavor comes from the rich, meaty broth. If you can't handle the heat, try the samurai shoyu ramen ($12). Soy sauce adds savor to chicken and pork stock topped with more chashu pork, nori, hard-boiled eggs, scallions and bamboo shoots. This alternative m

Venue says Celebrate Happy Hour weekdays from 12pm-7pm: $3 Sapporo drafts, Shirakabe Gura, glass of red or white wine!

Time Out says
This page was migrated to our new look automatically. Let us know if anything looks off at