BonChon

The freshness, the bold flavors, the passion put into every piece of food that comes out of the kitchens, the unrelenting pursuit of perfection.  That is why Korean food makes my mouth water.

BonChon chicken is one of many Korean fried chicken chains that have popped up in the United States over the past few years.  Like pizza joints across New York, fried chicken restaurants live all over South Korea.  Never eaten as a meal but more as a snack, South Koreans enjoy their wings and drumsticks with hot peppery sauces, garlic-soy sauces, pickled radishes, and beer or soju (think Korean vodka, but VERY strong).

So now their fried chicken lifestyle has made its way over the United States.  But what makes it so different from the fried chicken we all grew up on?  For years what we have referred to as the ultimate soul food?

Southern fried chicken is all about the crust, and cooks that are truly passionate about their chicken spend years trying to perfect their recipes.  Brining, marinating, dredging, and frying.  Size, oil temperature, cooking times, and condiments all come into play.  Most of the time served with skin, and sometimes not.  Arguments can be made for hours going back and forth as to who does it best, and which method is correct.

Lyon: Bouchon Moderne

It’s not very often that I disagree with a NY Times review, but so is the case when it comes to dining at Lyon. 

Lyon is located in the heart of the West Village, seen easily anywhere on the street by the bright yellow and white light-up sign hanging over the sidewalk.  Walking into Lyon you’re immediately transported into a classic French bistro.  The room is bright, especially during the day as the large windows allow natural sunlight to shine on the dark woodwork running through the room, offset slightly by a hue of red.   The color scheme then carries over to the red-and-white picnic blanket style napkins, also displayed proudly by the service staff uniforms. 

My only complaint about the décor is that the tables for two are packed so tightly together.   So tight that the entire table has to be removed for the patron that is seated against the wall to get in or out.  Make sure they make a bathroom trip before the meal starts, because it’s damn near impossible for them to be removed once the table is full of food and drink.  In fact, everyone should make a trip to the restrooms, which are located in the basement.  Every wall displays colorful classic French cartoons.  Your friend taking too long?  No problem, amuse yourself with the “Adventures of Asterix”.  Your friend is most likely doing the same inside the stall. 

The Executive Chef here is Chris Leahy, who opened Lyon with business partners Francoise Latapie and Penny Bradley.  Of Irish background, Chris has a very impressive cooking background training under some of the best chefs across the country, and his heart lies in classical French cooking.