| rev:text
| - Chick, I wanted to love you so. I order oven roasted and rotisserie chickens all the time from restaurants that do them really well. Chick's not quite there yet. It's also brand new, so I have high hopes.
For one, things are a bit expensive. They at least have quarter chicken portions, and the sides are accommodating: You get a big ol' artichoke for your side which was decent, and a bunch of whipped potatoes. The potatoes are a bit soupy, mostly by virtue of swimming in butter; when they first came out I had them with sour cream, chives, and cheese, and they were just too salty. The chef came out and we mentioned that and he brought back a huge bowl of the regular whipped potatoes that were really quite tasty.
Our friends had the roasted vegetables, which were carrots and parsnips. Not much to write home about, right? Wrong. They were actually fantastic, crispy and bright and with a bit of something that made them really pop. If more of the sides hit like that, we'd be closer to home run territory.
My girlfriend got the pot pie. It was actually really tasty, the crust was fantastic, and it had that hearty kinda inside to it. Could've used a dash of salt (perhaps stolen from my potatoes) but other than that, it was really good.
The service was slow, and the server misheard our friend ordering a half glass even though she repeated it twice, and brought out a full glass (and charged for it). Even still, he got basically everything else right and was able to split the check just fine. We did have about a 35-40 minute wait from ordering entrees to seeing the food, and they were a bit busy but that's a bit much in general. The biscuit appetizers came out right quick.
The wine concept is really cool. They use those purging machines that allow them to pour any quantity they want without affecting the other wine: it fills the bottle with an inert gas so that they can do that with literally any bottle, and they have a large selection available. I'm not a wine drinker, but my other guests liked the idea.
The chicken just lacked pizzazz for me. For a place that's built around that entirely, I think they need to amp it up a bit. Even from a chain like Charlestons, they know how to season and roast a mean chicken. Here, there wasn't much of any flavor on the outside, and while I didn't have that dryness others have complained about, it just didn't reach out and grab me. Especially for a $9 quarter chicken, organic or not. I'd like to see more flavor there. It was okay, but it wasn't magical.
The sauces are pretty neat and the honey truffle sauce was pretty tasty, but I don't know if I should have to rely on sauce to jazz up something like roasted chicken. They definitely add something though, and the variety is unique. (I tried the creamy garlic as well.)
I'll say this: the chef came out to talk to us and after replacing the potatoes, he was really nice and brought out some of his cheese biscuits as well which were pretty tasty. He was incredibly friendly and you can tell he's working really hard on building this out.
For that, I'll give it a few more months and give them another shot to see if they get their sea (or chicken) legs underneath them.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)