Melissa Hom

Haven't tried anything here, but just on the merit that they offer dried grasshoppers on tacos (the real stuff straight from Central Mexico - not whatever they sell at the Evolution store dusted in BBQ-Cheddar), I like them. Medina offered me some to take home and back to the office. People are rather squeamish...

Haha, thanks for the offer. I'm sure I'd love to say Masa, or even oversee the sunset at Perry Street. But I'm a low-key person, and a broke one at that. I'd just love a great spot to coddle my thoughts, people-watch, nibble, and draw out good, strong coffee or espresso for as long as possible. For one.

Kyochon takes the cake. And BonChon swipes the icing. Some feel deceived, but I personally love the air pocket between the skin and chicken meat that both the establishments achieve. Those precious millimeters of distance are the breath of the drumstick/wing to me - strongly aromatic and bonding both the method of a good steam and a good deep-fry. You've squeezed my indecisiveness out of me, happy?

Wow, this is a GREAT way to get other people to do your research and footwork! I know I'm sarcastic, but honestly, I'm impressed at how invested everyone is to helping one another. It's heartwarming. But hey, my birthday is this Saturday and I need a... : P

Yeah, everyone would like a chart with ratings to summarize these chicken establishments, but I can't bring myself to do it, firstly and most importantly because I'm lazy. Secondly, as snarky as I am, at heart, I'm a food-lovah and a food-encourager, not much of a food critic. Or as a professor once told me, "I don't provide answers, I provide thought." Or was that what my boyfriend said when I asked if he was sleeping around. I don't remember. Same difference. haha. In all seriousness, there's plenty of outlets and guides for quick answers, yes/no's, etc. But I'm.. just not doing that this time. There's been a lot of reviewing on blogs, and pretty prominently rounded up by NYMag (http://nymag.com/restaurants/cheapeats/2007/34998/) and MetroMix (http://newyork.metromix.com/restaurants/article/new-york-s-best/242452/content). Toot. Yup, that's me blowing my horn. Sorry - but they funded the experience. But back to the point - I disagree with both/all of them. Thirdly, I can't say I'm fair - if there is a such thing as justice in any human being. I did not eat at each of these establishments simultaneously or back to back, which would make comparisons instantaneous and differences more apparent. But if you'd like me to be blithely bias, here're some notes: 1. Never eat inside BonBon - unless you're about to commit suicide. Still, I'd take it to go and eat it at the ledge of the Brooklyn Bridge. It's a short walk. That place is so depressing that even picking-up orders are a stretch. In fact, BonBon should just become a korean-fried chicken Automat or vending machine and get rid of any semblance a storefront or interaction. 2. BonChon's highly recommended for a clubby ambiance and good chicken and beer. Bring friends (a korean-speaking one will get you better service, but English or pointing gets you by just fine), high-heels, shopping bags, and small-talk. Great food, standard liquor, questionable service. Asshole manager. 3. UFC/Kyochon are definitely reliably good. Not much pizazz, but I like low-key, good places. Can't go wrong, and they're more accessible. I like Kyochon because I like garlic. And I like UFC ... because I like aliens? Ok, not really, but they make good chicken and supposedly have evolved the Kyochon method of chicken prep. We're looking and tasting UFC: The Next Generation... Cue music please. 4. BBQ Chicken is interesting, mostly because I'm forgiving. This one confuses me a lot. I toss at turn at night over this establishment. Meat.. is so juicy...crust is so textured.. but why is it extra olive oily??? WHY is it not seasoned?? 5. I don't think Forte Baden Baden should be in this KFC category. They just happen to be a Korean sports bar...serving fried chicken. A nice, lively spot nonetheless - except when you're me and there at midnight on a Wednesday. Then it's pretty dead. Nice manager. That's all from the top of my head. I'm thinking of doing a massive ramen round-up next. And by thinking, I really mean that I'm trying not to think about it, because it sounds like a headache.

I hear these kinds of chicken places are at the end of every corner store in Korea, at least in the cities. Any truth in that? Kyochon's actually THE first company to brand and standardize the korean-style production of fried chicken in the early 90s. They gave me their company press packet, and their earnings and expansion is rather successful. They plan on world domination. I'm serious. The press kit has pictures of the shimmering, glossy word, "KYOCHON" dramatically floating over the expanse of the Pacific Ocean - kind of like Phoenix in X-Men. Forget world domination, Phoenix and Kyochon want to own the universe. If and when you and the fam visit this lovely city, drop me a line and the next drumstick's on me. Good ol' New York hospitality.

Short rib was quite good - I only meant to taste it, but ended up eating half.

Apart from confused taste buds and the cross-use of bell peppers and tomaters, where are you buying your bell peppers from? If you're getting them towards the end of the season or completely out of season, I'm sure you could eat the bell pepper by itself and it'll taste like cardboard. If that's the case, no amount of roasting and blistering will return it to its God-intended state.

I can't wait to check this place out.

For the food porn or for American citizenship? ; P

Perhaps the review came out within the 3-month time frame, but I know for a fact that he's been eating at recently opened restaurants that haven't reached its quarter-year milestone just yet.

Agreed. Didn't there used to be at least an unsaid three month grace period for the Times before a new restaurant was reviewed? Maybe I'm living in the 80s. It's unfair. They're taking crawling babies and dragging them to compete in the NYC marathon.

Mitsuwa is about the closest I can get to a vacation...and the only place I can find my beloved .3 ball point pens. Can't speak highly enough of their great products - sakes, breadstuff, croquettes, imported roots and fruits. And their themed/celebratory days are good fun.

DAY SEVEN It is done - last one fellas, at least until new places pop up and I find the courage (and money) to pick up another drumstick. This non-descript joint is titled the amazingly unique, "BBQ Chicken." I think Chicken & Beer would've been a better official title, Now, BBQ Chicken's gimmick is the fact that they only deep fry with extra virgin olive oil, making it healthier than conventional fried chicken. It is not the same small bonchon chicken or un-breaded fried crust like the rest of these places. In fact, the drumsticks here are hefty with a slightly pale, wheat hue. I consider its crumb flaky and attractive, but from memory, its color is a wee bit sickly compared to regular chicken. I'd contribute that to the olive oil, since fine extra virgin olive oil is green - which is the opposite of the color spectrum for the delicious red hue. Now to taste. Out of all others, hands down, this one was absolutely, the juiciest, softest chicken meat. It could be battered and fried to perfection. I mean, cold and two days old, the meat was still slick and juicy and the perfect consistency. The crust, however, is more time sensitive. I say, sit down and eat it at the restaurant, because it does not last nearly as long as the other crispy, thin-crusted fried chickens. However, I can't lie, it tastes weird. Extra virgin olive oil is a pretty strong, intensely flavored oil (in terms of oil), often used in minimal amounts, like drizzling, salad dressings, or light sautees. To DEEP FRY something in a vat of it is like using mayo as a base for soup. It's a little overboard. So the taste is amusing at first. Olive oil does add an interesting twist. Then, once you get past the idea of olive flavored chicken, you begin to realize how absolutely underseasoned and bland the chicken is. I don't remember a hint of salt or spice. As you continue, as delicious as the meat is, I started peeling off the skin because the olive oil flavor starts to get nauseating. It's a shame to dismiss this because the texture is so promising. However, the store is only a few weeks old, and perhaps they'll consider offering alternatives. It may be just as nauseating, but I wouldn't mind trying chicken deep-fried in grapeseed oil, or coconut oil (I'm killin' myself here!), or cashew oil, etc. Very expensive oils, but an interesting experiment nonetheless. All in all, recommended, but with severe reservations. Located on 6th ave at 23rd St. Fin! Comment away.

(kathryn, you're too sweet. Thanks. And you outed me!) DAY SIX: Bon Bon Chicken is a mystery. Upon ordering chicken, it was placed into a Bon CHON bag. "We're different" my vendor told me. "I don't know if you go to their website, but we have more stuff than they do. They sell only chicken wings and drums, but we have strips, salmon, shrimp, rice bowls - it's completely different." ...at least they have their own boxes. I heard whispers that Bonbon and BonChon were once the same company, but when questioned, they get rather defensive. "In a month or so, we're going to get our own bags," he said. But that's what another cashier had told me a month ago on a previous visit. So how did Bonbon come to possess BonChon's bags? "I wouldn't know" he said. "Is there someone I can speak to who might?" I pressed on. "No." <br><br>Hmm.. I might have to investigate this. Is Bon Bon a rogue BonChon franchise that went sour? Does Bon Bon order from Bonchon's bag manufacturer to cut costs? Does BonChon know it has not only a copy cat, but an impersonator who uses their bags? What color are my socks today? dun dun DUN! Who knows... meanwhile, they're chicken is up to par and predictably delicious ($18.95 for a large), however, their shrimp rice bowls and salmon are a joke. Stick with the fried stuff. Oh, the combo comes with the radishes as well, but as a bonus that marks Bon Bon different is the fact that they offer free rice or a bun. I opted for the bun, which is not prepared in-house. It's the nice plain, squishy roll you'd get at Korean/Chinese bakeries for 60 cents. Check out the mystery yourself at 98 Chambers street. Don't eat there though, the ambiance is negative. Like its anglo-chicken cousin, it has the same cheap, depressing aura of Kentucky Fried Chicken or Taco Bell places. It's stark because most of their business is delivery for the financial district. Talk about non-interactive and human devoid. See the square on the left behind the counter? That's where your order pops out of. This is the most non-Asian of the KFCs with no Asian employees, writing, or hint of Asian influence or ingredients. Which goes back to the mystery... who owns and operates Bon Bon and where does it come from?