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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Westchester Burger Co: Fried Pickles

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Fried Pickles are one of my favorite sides, ranking up there with Onion Rings and French Fries as one of the best fried foods to have with a burger. We already know WBC can make a great burger, but what about their sides?

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Following the traditional method of using bite sized pickle slices, WBC did a great job creating a side this memorable; the pickles were very crunchy in and of themselves, and the crunch was helped along by the fried “skin” covering each slice.

The flavor of the pickle was subtle and not overpowering, which plays well with your taste buds; mix all of this together with a fantastic Chipotle remoulade, and you have a great mix of crunchy and mildly spicy fried pickle slices to settle your hunger until your burger arrives.

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

Prohibition River: Chicken Fried Steak Bites

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Picture courtesy of http://www.boozyburbs.com

Prohibition River is a cool Speak Easy themed bar and restaurant in Nyack NY, and along with the decor, the food is most excellent.

I had previously been to Prohibition River once before (when it was just opening up), and only afterwards did I come to the realization that there was one menu item that I needed to try: Chicken Fried Steak Bites w/ Country Gravy.

To be clear, these aren’t any old steak bites, these are Chicken Fried Filet Mignon steak bites. Sound good? Well they look and taste even better.

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The plating of this appetizer was great, with the bites resting in a shallow pool of country gravy, with the rest of the gravy poured lightly over the top and garnished with green.

The gravy provided more than just a good look, it also brought great flavor; a combination of sweet and salty seasoning mixed in with the creamy consistency makes this a tasty and comforting addition to the meat of the dish.

But what of the meat? Its coating was fried so as to have a perfectly slight crunch, and the “skin” was garnished and flavored quite well. The steak beneath was tender, flavorful, and chewed like a dream; not too tough and very easy to consume, which is a mastication must.

Once the coating was gone, the gravy seemed to penetrate and permeate the meat itself, assuring there were always multiple flavor combinations and profiles for the consumer to enjoy.

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This is by far one of the best appetizers I have ever had; the flavors were simply unbelievable and undeniably hard to beat. Everyone should try this at least once, though it is my belief that if you try it, you will certainly come back for more (Honestly, this could easily be an entree in terms of the quality of the food).

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Holy Smoke: The Texas Brisket Meal

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Today’s review is special not only because it covers a Putnam restaurant, but also because this is the first time that I review an entire meal instead of one specific food item. The Texas Brisket Meal from Holy Smoke is our selection, and it is a review that is 11 years in the making. I first noticed Holy Smoke one Sunday in early February 2004 and expressed desire in checking the place out; and now, in 2015, that desire has been fulfilled.

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As you can see, this meal from Holy Smoke consists of a few elements; coleslaw, garlic smashed potatoes, cornbread, fried pickles (not pictured above, but included below), and of course, the signature brisket.

First, the sides; the coleslaw was thick and provided a nice crunch, the cornbread muffin had the nice combination of a strong crust and a soft inside, and the garlic smashed potatoes were some of the best I’ve had. They were leaner than most mashed potatoes, but included small chunks of whole potatoes in it as well; and the light, but easily detectable taste of garlic throughout really shone through.

The appetizer I chose was fried pickles, and Holy Smoke certainly goes a unique direction with theirs:

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Most venues who serve fried pickles do so in little circular slices, but not Holy Smoke; they give you fried pickle spears, and good ones at that. The breading was light, but had a good taste and texture to them, and the inside was coated nicely, providing a surprising last minute heat (spice) that you do not expect going in. The pickles themselves are thicker than most, and provide a nice bite.

And that brings us to the brisket:

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Drenched in onions, the linchpin of this meal certainly did not disappoint. After spending 17 hours in the pit, the meat was both tender, and incredibly juicy; there was no point during consumption that I thought the meat was too dry, or unenjoyable.

Furthermore, there was so much on the plate that I actually got to take some home and get another lunch out of it. If there is one (minor) criticism to be made, its that there was no standout seasoning or rub that really made the brisket “pop”; but that in no way takes away from the fact that this is a really delectable brisket.

Holy Smoke BBQ in Mahopac NY (located at 241 NY-6N), truly knows how to make a good meal, and I certainly recommend them to anyone looking for good BBQ. Along with the meal, the atmosphere is fun, and has outdoor seating that is ideal during the summer months. I will definitely be going back to Holy Smoke, perhaps even this summer; after all, the Fried Buttermilk Chicken sure sounds good.

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