The Chick Inn is NEST-led in the Hamilton Heights section of West Harlem, specifically at 3508 Broadway. I promise, no more corny chicken puns. Their second location can be found in Kipps Bay at 415 3rd Avenue in downtown Manhattan. A few weeks ago, I had the pleasure of dining at the Harlem brick and mortar and have since become a devoted fan.
For those of you who appreciate décor and ambiance, you will enjoy the restaurant’s exposed brick white walls, wooden shelves, and long wooden bar. The moderately sized space is cozy and bright, with an interesting mix of rustic and modern styles. There is ample seating on the left and a large, comfortable wooden bar for a solo diner like me to relax and spread out a bit.
Allured by the aroma of my neighbor’s appetizer, I started my meal with the Chicken Tenders appetizer, which you can add fries to if you wish—I decided not to! You can choose between 3 ($11) or 7 ($17) pieces, which are served with a house-made buttermilk ranch dipping sauce. I selected the 3-piece option because I’m finally watching my waist contract rather than its usual expansion. Self-control at a delicious chicken spot is a bitch!
The tenders’ crispy breading was delicious and well-seasoned. It was lightly breaded and crispy enough to give you a wonderful crunch as you bit into it. The chicken itself was moist and flavorful, which, I feel, is a rarity these days. As a self-appointed chicken “tendie” expert, I’ve noticed a disturbing trend where restaurants are serving tendies so dry and hard they could double as hockey pucks. It was wonderfully refreshing to enjoy a plate of tendies that were delicious. The house-made buttermilk ranch they were paired with was pure perfection.
I can’t believe I am doing this, but I must sing the praises of their buttermilk ranch. Let it be known, I am not a fan of ranch sauce at all. I will never understand why this mayonnaise (the devil’s snot), sour cream, and milk nightmare concoction is so popular. Ordinarily, the smell and overpowering flavor of mayo immediately repels me, but there are rare moments where I can see the appeal. The Chick Inn’s house-made ranch won me over with one whiff and bite. It was rich, unctuous, and tangy. It elevated this simple appetizer to another level. I think they need to upgrade this dish to an entrée.
As I finished my tendies, my Chicken with Rice ($19) entrée arrived with my roasted corn and sautéed spinach sides. The chicken with rice meal comes in three distinct options: Pesto, Cilantro, and Spicy Vodka. I chose the cilantro option (very Boricua, I know) and ordered the Roasted Corn and Sautéed Spinach (both $8) sides to complement the rice from the sides' menu.
The aroma from the chicken with rice was intoxicating, and the light green hue was gorgeous. The dish was creamy and had a subtle and delightful flavor. I've had cilantro rice dishes that were so pungent (and unpleasant) that I might as well have been chewing on the raw leaves. As delicious as cilantro is, in large quantities, it’s incredibly gross and off-putting. This entrée had a wonderful balance of flavors and textures.
The dish featured a combination of white and dark meat, which was soft and well-seasoned. It damn-near melted in my mouth and provided a stunning umami contrast to the cilantro. The fact that it was able to have its own distinctive flavor among all the cilantro further proves my point: The Chick Inn’s version of this common Latin American dish was well executed and superb.
Go taste for yourself. ¡Buen Provecho!
The Chick Inn
3508 Broadway
New York, N.Y., 10031
212.234.3084
