Whole Roast Chicken in NYC

[Suzanne Camhi]

originally posted by Brad Kane:

originally posted by Jay Miller:
Mangeoire is good

No longer. The owner sold last summer. It's gone downhill since.

the chicken hasn't changed at all at La Mangeoire, Brad. What has changed was the once great charcuterie platter. A shadow of it's former self.Herbed french fries and butter lettuce salad that come with the whole roast chicken are also still excellent.

 

[Yixin]

Rotisserie Georgette is a nice place but roast chicken in big city restaurants is unlikely to be good value.

 

[Brad Kane]

originally posted by Suzanne Camhi:

originally posted by Brad Kane:

originally posted by Jay Miller:
Mangeoire is good

No longer. The owner sold last summer. It's gone downhill since.

the chicken hasn't changed at all at La Mangeoire, Brad. What has changed was the once great charcuterie platter. A shadow of it's former self.Herbed french fries and butter lettuce salad that come with the whole roast chicken are also still excellent.

I heard differently about the chicken from a couple of folks we both know. As you know, I was never a big fan of the place to begin with.

 

[Jeff Grossman]

originally posted by Yixin:
Rotisserie Georgette is a nice place but roast chicken in big city restaurants is unlikely to be good value.

I've been there once. Liked the food, less liked the prices....

 

[kirk wallace]

Not sure if it is still relevant, or even responsive, but i did just have the whole roast chicken from Daily Provisions (the side project of the Union Square Cafe 2.0). Very good. Not quite as good as the one from the west village local sustainable butcher i rely on, Hudson & Charles, but still very good. Hudson & Charles is roasting a very good chicken i don't know where they come from, but their beef and pork are Hudson Valley and excellent; so, i assume the chix are from there too.

Bill, does yours have to be in a resto or is take out an option?

 

[Bill Lundstrom]

originally posted by kirk wallace:
Not sure if it is still relevant, or even responsive, but i did just have the whole roast chicken from Daily Provisions (the side project of the Union Square Cafe 2.0). Very good. Not quite as good as the one from the west village local sustainable butcher i rely on, Hudson & Charles, but still very good. Hudson & Charles is roasting a very good chicken i don't know where they come from, but their beef and pork are Hudson Valley and excellent; so, i assume the chix are from there too.

Bill, does yours have to be in a resto or is take out an option?

take out works for sure.

 

[kirk wallace]

in that case:

good: (1) http://www.dailyprovisionsnyc.com/#menus/day 18.5 for a chicken; starting at 3pm. i don't know if you can reserve.

(2) Eataly also does very good roast chicken (always seemed variable as to when they are ready; if you miss the last of a batch, you have to wait 20-40 min until the next). ever since Hudson & Charles opened, i have not bought an Eataly one, but my recollection is that they were about $7/lb

better: http://hudsonandcharles.com/index.html roast chicken is priced by weight, but seems generally ~$30-35. definitely should call in the AM to reserve your bird. i find these to be outstanding, albeit slightly underdone. which is good, b/c it means you can pick it up at 5 when they are ready, and then re-heat at home for dinner later and it will be perfect, not dried out.

 

[Bill Lundstrom]

originally posted by kirk wallace:
in that case:

good: (1) http://www.dailyprovisionsnyc.com/#menus/day 18.5 for a chicken; starting at 3pm. i don't know if you can reserve.

(2) Eataly also does very good roast chicken (always seemed variable as to when they are ready; if you miss the last of a batch, you have to wait 20-40 min until the next). ever since Hudson & Charles opened, i have not bought an Eataly one, but my recollection is that they were about $7/lb

better: http://hudsonandcharles.com/index.html roast chicken is priced by weight, but seems generally ~$30-35. definitely should call in the AM to reserve your bird. i find these to be outstanding, albeit slightly underdone. which is good, b/c it means you can pick it up at 5 when they are ready, and then re-heat at home for dinner later and it will be perfect, not dried out.

Thanks!!!

 

[mark e]

originally posted by kirk wallace:
in that case:

good: (1) http://www.dailyprovisionsnyc.com/#menus/day 18.5 for a chicken; starting at 3pm. i don't know if you can reserve.

Now, I think the pendulum has swung too far to the opposite side. Sure, all those crazy three-figure chickens, who needs them?

This means that they pay about $4-5 cost for the whole chicken, ergo Purdue or a similar industrial bird. Let's find a happy medium. I won't eat this stuff yet I don't expect everyone to demand an organically fed chicken from a local farm as I do.

 

[kirk wallace]

i wondered about this too, Mark. It seemed too damn cheap. I will see if i can get them to fess up about sourcing. or its a loss leader until they build up their customer base. sure tasted better than Purdue.

 

[mark e]

originally posted by kirk wallace:
i wondered about this too, Mark. It seemed too damn cheap. I will see if i can get them to fess up about sourcing. or it's a loss leader until they build up their customer base. sure tasted better than Purdue.

Hmm . . . loss leaders at NYC rents? You know that old chestnut, "If it seems too good to be true . . ."

 

[kirk wallace]

yes, but this is Union Square Hospitality Group

 

[kirk wallace]

and the chix is a small part of their offerings. currently only available after 3 and they've been open just until 6. but about to go to 9pm. the rest of the offerings seem priced high enough to pay the rent and salaries.

 

[mark e]

originally posted by kirk wallace:
yes, but this is Union Square Hospitality Group

Yes, I get it. But given that Creekstone is their supplier for Shake Shack, and that is GMO-grain-fed CAFO beef, I am a wee bit skeptical.

 

[kirk wallace]

understood. and some hope that this will be "scaleable", a la Shake Shack; so, even more grist for your skepticism mill.

 

[mark e]

originally posted by kirk wallace:
understood. and some hope that this will be "scaleable", a la Shake Shack; so, even more grist for your skepticism mill.

Thanks, Kirk. Tough business, restaurants. Numbers have to work.

 

[MLipton]

originally posted by kirk wallace:
i wondered about this too, Mark. It seemed too damn cheap. I will see if i can get them to fess up about sourcing. or its a loss leader until they build up their customer base. sure tasted better than Purdue.

*Ahem* Perdue. I'm a bit touchy about that.

Mark Lipton

 

[kirk wallace]

yikes!

 

[mark e]

originally posted by MLipton:

originally posted by kirk wallace:
i wondered about this too, Mark. It seemed too damn cheap. I will see if i can get them to fess up about sourcing. or its a loss leader until they build up their customer base. sure tasted better than Purdue.

*Ahem* Perdue. I'm a bit touchy about that.

Mark Lipton

ooops. Should have said Tyson. And checked the spelling.

 

[kirk wallace]

They swear the chickens are Green Circle D'Artagnan.