Wolfort’s Roost: Fried Chicken (and Tostones)

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This will be a sad and unique review because for the first, and hopefully last time, I will be reviewing something that you can no longer buy; because sadly, Wolfort’s Roost is closed forever.

But even though this quaint and homey little restaurant with the open kitchen is no longer open for business, doesn’t mean their food doesn’t deserve one last good word. I had heard about this restaurant and fried chicken from a friend of mine who stumbled on the website while looking for restaurants to visit in Westchester, sadly, he never got to visit before they closed, so this is as much for him as it is for anyone.

Side Dish; Duck Fat Yukon Tostones:

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These Tostones (although made with potatoes instead of plantains) were seriously one one the best side dishes I have ever had. Each Tostone was thick, moist, and kind of rich. The flavor was a fantastic combination of salty and sweet, an all around wonderful cornucopia  of taste.

Sweet Tea brined Fried Chicken:

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 I have never had a fried chicken like this, and the sweet tea brine was what caught my eye big time. The chicken was lightly breaded, which means the skin wasn’t as thick as some other fried chickens, but there was still some pretty good crunch in many areas of the chicken.

The meat of the chicken was juicy and came off the bone quite nicely, and the flavor of the sweet tea along with the lemon came through very well, a unique and wonderful flavor to be sure. I only ordered the half chicken, but it was very filling and a meal I will remember for a long time.

While this was not the best fried chicken I have ever had, it was certainly the most unique, which is why it is such a shame it is no longer available. I can only hope that I find another sweet tea brined fried chicken as good as this one in Westchester County, and soon.

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Restaurant Week: Birdsall House

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This second Hudson Valley Restaurant Week review is coming a little late because I’ve been sick all week, but I am on the mend and am happy to bring you a review of dinner at Birdsall House in Peekskill NY.

Appetizer: Charcuterie – Duck Prosciutto 

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Duck is a great tasting fowl, I have previously called it “the steak of birds”, but it never ceases to amaze me in its flavor. Prosciutto is a meat that is usually ham, so to have it in duck form is a sweet delight.

The meat was thick, and had a great salty sweet flavor combination; and as is seen in the above photo, carried with it a perfectly manicured fat content. I didn’t want to stop eating this, so much so that I just leaned back, closed my eyes, and kept chewing until I could no longer; its that good.

Entree: Fried Chicken

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This chicken was served with strips of ham over a bed of rice and greens; it was served piping hot and had a nice crunchy skin that seemed to have some type of corn element to it. The meat was tender and juicy, very easy to get down, and one piece even had a lemon glaze spread on it.

The pieces of ham were smoky and even a bit spicy, and the rice and greens were pretty decent, although truth be told I’m not a fan of either in general.

Dessert: Maple Bacon Ice Cream

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Ice cream that tastes like maple syrup and bacon while resting on a waffle? Sign me up! The ice cream was sweet and sat in a scrumptious maple syrup sauce, along with a slight bacon flavor and some nuts on the side. The waffle was soft and rather easy to cut; the mixture of all these flavors and textures in your mouth at once is a nice feeling.

I would recommend hitting up the Restaurant Week dinner at Birdsall House; all in all it makes for a nice meal, especially the appetizer, and its one that everyone should try at some point in their lives.

Holy Smoke: Fried Buttermilk Chicken

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Now for the Fried Chicken. I must say that I was looking forward to this dish for months because I was eager to see if I could actually find a good Fried Chicken place.

Sadly, KFC and Popeye’s tend to dominate the fried chicken scene in this general vicinity, with fast food being an option too easy to ignore. But thankfully, Holy Smoke has provided a much needed better option.

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Every bit of this chicken was enjoyable; the skin was some of the best I’ve had, as it had a great crunch. The meat was thick and very juicy, and the grease content within was also very good, as it added to the flavor.

The meat was not too heavily seasoned (although double dipped in seasoned flour), nor did it need to be, due to the wonderful buttermilk that they used.

In regards to the sides, the chili was good and had a little spice to it, and the potato salad was creamy, chunky, and sweet. Both were nice additions to my chicken.

In my experience so far, Buttermilk Fried Chicken is the best dish at Holy Smoke; my opinion could very well change with increased tastings of different dishes, but all I know is that I’m looking forward to further excursions to Holy Smoke to find out!

Got food tips? Email me at: foodreviews24@gmail.com