Location: 106 8th Ave. New York, NY 10011
Cuisine: American
Best Dish: The chicken is superb. The sides are tasty but the chicken is the star of the show. It is juicy well seasoned and worth every minute of its 24-hour brine.
Cost: $$
Overall: An easy choice for a delicious and healthful meal, that is quick but sophisticated.
After a life-changing taste of Caribbean cuisine, Dan Mezzalingua vowed to make dry chicken a thing of the past (Thank God!). He wanted more than anything to bring the fresh juicy flavors of the roadside chicken he experienced to the masses. After several years and countless taste tests Dan’s dream has been brought to life as Brine, a fast-casual restaurant in New York City. Brine is the culmination of the efforts of chicken enthusiast Dan and executive Joe LoNigro who have combined their efforts and created a fine casual menu of sides and salads to pair with the fire-grilled chicken. To add even more flavor guests can add a splash of any of their tasty sauces. We absolutely recommend the buttermilk green and honey mustard. Trust us you have to try the sauces. The green sauce is a slightly peppery jalapeno and cilantro mix that goes with everything, especially the fries. The honey mustard is absolutely addictive and is best with their shredded chicken sandwich. Dan and Joe paid as much attention to the atmosphere as they did to their amazing brine. The restaurant is casual but elevated with an easy cashless ordering system and pleasant staff. The interior design is sleek and modern, with white subway tiles on the walls and charred wood accents near the ceiling. A window into the kitchen provides a view of the chefs flame-finishing the chickens on gleaming high-tech grills. The four 22-inch kiosk screens feature large mouth-watering photos of each dish, allowing guests to see exactly what they can expect before they select their dish. After placing an order, guests can pick up their meal from the counter within minutes or place an order with one of the friendly hosts roaming the dining room offering assistance and answering questions.
Let’s talk about the food:
Chicken Quarters with Fries
The chicken is fire-grilled and finished to order so that the chicken is always fresh and never dried out. You can order the chicken in quarters (Leg and Thigh) or as a half chicken. Each variation has been brined for 24 hours and brushed with a housemade blackened chili honey garlic sauce. The chicken is savory and delicious. Each bite was flavorful and succulent.
White Balsamic Farro + Beets with Goat Cheese + Tomatoes and Hearts of Palm
No one can survive on chicken alone, thankfully the assortment of sides go well beyond the usual fries and a side salad. The farro is nutty and well seasoned, an easy and fresh alternative to a classic baked potato. The beets were tender and the goat cheese tzatziki added a creamy decadence that was exceptional.
Charred Broccoli
This isn’t a typical broccoli and cheese dish. This is a more vibrant elevated interpretation. The charred smoky broccoli is topped with a rich black pepper aioli and freshly shaved parmesan cheese.
Grilled Coleslaw, Coconut Rice w/peas + Brown Sugar and Lemon Carrots
Grilled cabbage adds a smokiness to this classic side. This coleslaw is also brighter with a cleaner taste. The coconut rice is scrumptious, the coconut imparts a subtle sweetness and delicate aroma. The carrots are similar in texture and flavor to sweet potatoes with the sharp tang of fresh lemon.
Chicken Sandwich
In addition to the half and quarter chicken, you can also order the chicken shredded on a sandwich. This isn’t your classic formerly frozen chicken patty. This is tasty flavor packed brined chicken shredded and generously served between two slices of buttery toasted brioche with just a little-grilled coleslaw. The lightly toasted bread adds a nice crunch to the sandwich.
Wine and Beer
You can wash down the delicious meal with a soft drink or partake in an ice cold beer or a chilled glass of wine. We paired our meal with an ice cold local brew and robust Pinot Noir.
Dan and Joe worked hard on their chicken and the overall concept of this fast-casual eatery and it shows. Brine is a unique combination of modern and traditional with its homestyle service and cashless ordering kiosks. The menu is an eye-opening assortment of flavorful health-conscious foods that can be served just as quickly as the lamp heated formerly frozen fast food we occasionally indulge in. It’s safe to say, we never want to try dry chicken ever again.
For more information on Brine Chicken, head over to www.brinechicken.com.
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