Restaurant Week at The Writing Room – As Corny as Kansas in August

Restaurant Week is here again, and this time I headed to Yorkville’s The Writing Room to check out the lunch menu.

20140725_121842 The restaurant is large and airy, which helps to lighten and soften the clubby, dark interior. It’s casual but still upscale – come here in jeans but not dirty ones, and maybe throw on some nice shoes – got it?20140725_124151 Parker House roll

A far superior bread service than many in more expensive restaurants. They arrive freshly baked and still warm. The tops are slick with butter and covered in crunchy salt pyramids. The insides are warm and pull apart in light, eggy tufts. This is a wonderful way to start what turns out to be a wonderful meal. 
20140725_124851 Corn soup with baby shrimp and corn fritters

I was expecting cold soup, but this arrived piping hot and very savory. Usually corn is sweet, but this soup brought out the earthy, savory flavors. It’s creamy and filled with mild, pristine  baby shrimp, buttery fava beans, and hunks of grilled corn segments. The herb swirl atop adds a spicy, jalapeno-y flavor that bumps up the flavor profile. And those corn fritters on the skewer…well, who doesn’t love corn fritters on a skewer, right?20140725_131032 Slow roasted salmon

Tasty, but nothing more. Cooked to a medium with a vibrant, firm pink interior and topped with garlicky roasted tomatoes. It’s served atop creamy, salty grits laden with more grilled corn – this time, next to those herby tomatoes, the corn tastes so sweet. This restaurant really does corn well!
20140725_134630Creamsicle with brownie

My favorite course, which hardly ever happens with dessert. The creamsicle is tart and has a fresh burst of citrus flavor inside a thick, dark chocolate coating. It’s sweet and totally reminiscent of the creamsicles of my youth from the ice cream truck – to say nothing of the uber-gooey, warm, dark chocolate brownie. Warm brownie and cold ice cream…is there anything better? Be warned, the brownie has nuts.

20140725_121849The Writing Room has a great Restaurant Week menu! All of the dishes are on the normal menu, and if you ordered them separately, they would definitely come out to more than $30 altogether. The service couldn’t be lovelier (honestly…I was seated by perhaps the sweetest maitre d’hotel in the entire city), the surroundings are attractive, and the food is really great.

It’s definitely something to write home about. 

Shut up. I love my dad puns. 

Bacon and Blue Turkey Burgers

I am trying to be healthier.

And let me tell you – it is hard.

But I have a really big birthday coming up and I hear that my metabolism is going to hit the rocks. And the chances of me exercising are probably slim to none, so I should start eating a  little healthier, at least when I cook at home.

For me, that means cutting down on the refined carbs. Blah.

But I can’t let go of the fat – I need that fat.

Well, I want it, anyway.

So this is something to make me forget that I am trying not to eat bread. It’s fatty, spicy, a little sweet, and smoky.

Obviously it has bacon.

Bacon and Blue Turkey Burgers

bacon mushroom burgersIngredients:

1 lb. ground turkey or chicken

6 slices thick cut bacon, diced

1 package cleaned and chopped mushrooms, diced a little smaller

1 onion or 1 bunch scallions, diced

2 cloves garlic, diced

1/4 cup spicy steak sauce

salt and pepper to taste

drizzle of olive oil

blue cheese dressing

wedge salad fixins

20140715_174750 1. Drizzle the pan with olive oil and then throw the chopped bacon in there over medium heat. You just want enough oil to get the bacon going. When the bacon starts to sputter and brown, add the mushrooms – expect some oil splatter. 20140715_180359 2. When the bacon and shrooms are super brown, in about 15 minutes, turn off the heat and take them out and drain on a paper towel. However, do not drain the pan. 20140715_191752 3. Combine the ground turkey, steak sauce, onions, garlic, and salt and pepper. Add the mushrooms and bacon and mix well, then form into 4 patties. Make sure that the steak sauce that you choose is a little spicy and properly salty, because this is where most of the flavoring comes from. 20140715_191946 4. Turn the pan on medium high and cook those burgers right in the bacon fat. I sometimes take the easy way out and put a lid on the pan to steam cook the burgers – you lose the charred taste but it keeps the burgers moist, and since this is turkey, you don’t have to worry about keeping them rare. 20140715_200245 5. Serve over salad or in portabella buns with blue cheese dressing. 20140715_200256I mean, this doesn’t taste like I’m missing out on carbs. It tastes like a sweet, spicy burger with crispy bits of bacon and juicy mushrooms. The raw onions or scallions add an unexpected brightness and if you steam the burgers like I do, they are especially soft and juicy. Best of all, the blue cheese is a creamy, cooling counterpart with just a bit of tangy blue cheese taste. The key here is adding the steak sauce to the burgers – it takes care of the seasoning for you. Just try to choose one low in sugar so you don’t sabotage your own healthy meal.

Especially since you are going to want seconds.

Minetta Tavern – Your Everyday 4 Star Neighborhood Joint

I have a habit of visiting hugely popular restaurants 4-5 years after they burst onto the scene. I hate scouring for reservations. I can’t stand a big scene. And I really don’t like to be like everyone else, all clamoring for the same tuna crudo.

That’s why I finally got to Minetta Tavern on July 4 weekend, when I could finally get a reservation. Yes, it’s still super hard to get.

Keith McNally’s American-French bistro is clubby and steakhouse inside – kind of Old Homestead meets Sardi’s. You can feel comfy in jeans and a t-shirt or in a suit and tie. As long as you have a reservation and are prepared to pay the prices, you are a valued customer.

20140704_175307 I embarrassingly have no recollection of what this cocktail was called, but it had sherry, vermouth, Benedictine, and some other delicious spirits in it. It was made expertly by a friendly but professional bartender who directed my husband towards a delicious, rare rye. The wines are varied and fairly priced, but the cocktails are too special to miss. 20140704_181125 Gougeres

Not to the level of Marc Forgione, but puffy, cheesy, and airy. Very appetizing. 20140704_184341 Black label burger

Don’t worry, the excellent salty thin cut pommes frites were served on the side. This $30 burger was the toast of the city when it was premiered. It was called the burger to end all burgers, beefy beyond all beefiness. I couldn’t wait to try it. This is an excellent burger. It’s soft but not mushy and there is an overtly steak-y taste to it. The bun is awesome and the onions are too. 20140704_184439 But for a fancy pants burger? I’ll go here.  For a steak-y burger? I’ll go here. This is good, but not worth its cultish status. It was neither over the top decadent nor cheekily low end-high end. It was worth $18 – not $30.20140704_190526 Cote de boef for 1

Now THIS was worth every pretty penny. I have rarely had steak this good in an actual steakhouse. Juicy, funky, umami heavy ribeye, seared until the outside is charred and the inside is bright red varying to a saturated rose color with nary an ounce of blood – perfect medium rare. It has a beefy chew but is quite tender, and the fat is rendered so it is crispy and irresistible. It comes with 2 huge marrow bones, seasoned with salt and meat drippings. It’s really the perfect accompaniment for bread. I would get this again yesterday – that’s how good it is. 20140704_200307Berry and lemon cake

Light, creamy, all-American. A whimsical end to a very good meal.

And this was a very good meal.  I didn’t even photograph the excellent stretchy, buttery aligot, the rich crab sauce of the trout Meuniere, or the truly memorable butter and thyme carrots (literally my favorite carrots ever).  The service is unmemorable – a little rushed and somewhat lackadaisical. But this is just a very good, high-end neibhborhood bistro. It isn’t mind altering fare. It isn’t the most special meal ever. It isn’t even the greatest burger ever. It’s just a great meal that is delicious if you can foot the bill (thanks, wedding gift certificate!) and love steak.

Glad that I didn’t break my back to get here earlier, because while it’s delicious, it’s also a lot of hype.

David Burke’s Fabrick Brings Flavor and Flair to the Garment District

David Burke has a new baby in town…that he gave up for adoption.

Let me explain:

His new restaurant, Fabrick, is part of the David Burke group. It has his name attached to it. It draws inspiration from him. But he isn’t in the kitchen - not now, not ever.

So…how does the fare fare?

Yes, I love dad jokes. Get used to it.

20140609_185603 20140609_190207 The restaurant, located in the garment district’s hottest new neighbor, the Archer hotel, is all industrial chic with pops of color. It’s casual and airy, perfect for a quick lunch in between shopping or a first date afer work. The high tables even have actual chairs with backs, which I totally appreciate. 20140609_191559 Though the menu descriptions aren’t online yet, go for the blackberry lime rickey. It’s tart and refreshing, mixed with a good kick of vodka and a floater of prosecco.20140609_192822 Smoked salmon pizza

Yes, it’s done all over the place and has been since 1989, but who cares? This one is excellent and even a little more unique than I was expecting. First of all, the dough is served warm, like a pizza, so the thinly cut pastrami cured salmon melts into the bread. Second, it has pickled ramps for an unexpectedly garlicky pickled element. The horseradish cream picks up the spicy coriander and pepper rub on the salmon and the final sprinkling of sweet pea shoots finishes the pizza nicely. 
20140609_201554Candied bacon

Boy, is this good! Sure, I make it, but when I make it, it doesn’t come on a cute little clothesline. Nor does it come with house pickled vegetables to add some lightness to the dish and cur through the fat and sugar. That fat and sugar is good though…sticky, crispy, meaty, and oh so sweet. A winner in my book.
20140609_205144 Lobster bolognese

Good, but not revolutionary. The thick pasta is cooked until it’s JUST past al dente, so it’s a little mushier than I enjoy, but still tasty. A chili-infused tomato sauce that is more bright and sweet than truly spicy, topped with a generous portion of buttery lobster claw meat. It’s good…not amazing.

20140609_205228Skirt steak with chimichurri sauce

Fabulous! This would be welcome at a steakhouse, let alone at a non-meat-specialty restaurant. The steak is charred outside and tender within. It has a beefy flavor, with a bit more chew than filet mignon but the hearty, meaty flavor really compensates for that. This is delicious with the garlicky, salty, verdant chimichurri sauce and the sautéed veggies alongside. I will absolutely get this when I return.
20140609_213539Peach melba doughnuts

Oh Zac Young, how you make my heart melt. You are cute, you are a celerity, and you make DAMNED GREAT doughnuts! These are unbelievable. They come in a tin and then are unearthed like pineapple upside down cake. Then, a bow of creme fraiche is mixed with they syrupy, juicy peach topping so you can tempter the fluffy, bready, yeasty doughnuts with some tangy, fragrant, vanilla scented creme fraiche. This is an adult doughnut – it’s sweet and fruity but the doughnut isles isn’t too sweet – that’s why the peaches and the creme fraiche shine so brightly.

This place is a GREAT addition to the garment district. It’s not quite destination worthy, but in a few more months afer it gets is sea legs, it may bet there. The food is delicious, the prices are upscale but fair, and the service is great. I would come here any time.

Chef Burke, they done ya proud.

Disclaimer: This was a press meal. I was not required to write about my experiences, and my opinions are my own and unbiased.

PJ Clarke’s – Appetizer Hot Spot

The nicest thing about NYC is the ability to walk out of  my front door and stumble into any number of awesome restaurants. No driving, no reservations, no pre planning. It’s  a (sadly costly) luxury and I never take it for granted.

When you grow up in the suburbs, you never take anything about city life for granted.

PJ Clarke’s is near-ish to my house and it says that it has been around (the original location) since 1884. With that kind of longevity, it had to be pretty good, right?

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The atmosphere is great – party pub, part restaurant, and entirely chill. Come here in jeans, with kids, sit at the bar for a few quick oysters…whatever you want. It doesn’t feel grimy, it just feels comfy. Major win.

The service is quick and friendly, and the food – well, a lot of it is really great!

Let’s start with the less than great:

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Au Poivre burger
I know, this should be the best part, right? But sadly, it just isn’t. The bun is cottony and the meat itself is underseasoned. It lacks the salty char of a grilled burger or the melting softness of a steamed burger. It’s cooked to order but there is barely any seasoning – beef needs salt. Or maybe some of that au poivre sauce which was applied so sparingly that I only tasted the spicy, hot taste of pepper in one or two bites of the whole burger. The toppings are fresh but also bland…this whole thing just lacks technique and seasoning. It’s too bad, because the raw ingredients seem great and the accompanying fries are thin and lovely. They even have my favorite ketchup.

Now, onto the better stuff:

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Short rib egg rolls with mashed potatoes

So delicious. What I wish my Reuben egg rolls tasted like. Thick and stuffed to the brim with tender, juicy short ribs and buttery mashed potatoes. Crisp on the outside and hearty on the inside, dipped in a rather fiery and creamy horseradish sauce, they are unmissable. This is so good that I would come here just for a drink and these. They are the ultimate guilty pleasure. So, so good, and – speaking from experience – - much easier to order than to make at home.

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Chopped kale salad

Shockingly good. Who would come to a burger place for a salad? Me, I guess. The kale is properly tenderized and served with creamy feta, avocado, and a bright but not sour lemon dressing. This is a great counterpart to that rather – how shall we say? – heavy main courses.

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PJ Clarke’s isn’t my favorite place in the neighborhood, even though the service is great. It’s just a little pricey for a sub-par burger. However, the cocktail and beer list is extensive and those short rib egg rolls are maybe my favorite dish within 10 blocks of my front door. I will be back for a drink and an appetizer in short time! Then, I can just mosy over somewhere nearby for my main course.

Gotta love the city life. 

3 West Restaurant in Bridgewater – Why I Love Suburbia

On a recent rainy Saturday in suburbia, I had such a delightful lunch that I figured I should blog it. This restaurant isn’t just good for a lazy day road trip, it’s good for a New York City restaurant.

I know how snobby that sounds.

Don’t worry, I promise to watch trashy tv and eat an awesome Doritos Locos Taco as penance.

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I found 3 West on my favorite app, Foodspotting, and loved the atmosphere from the second my family and I walked in. Cozy, warm, and inviting with brass fixtures, heavy wood paneling, and a rumbling fireplace. It’s the kind of place that is upscale but not snobby and where you could easily take your well-behaved kids for a brunch treat. Even better, get a sitter and come here with your significant other for a few drinks off of the extensive cocktail menu.

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Crispy shrimp spring rolls

Just what you imagine. Crispy, light, filled with aromatic vegetables and such mild, buttery shrimp that it might as well have been pork. Served with sweet-spicy chili sauce and a garlicky aioli, these could easily be eaten by the tray. They are juicy but not soggy and served piping hot – nothing worse than an old eggroll.

If that isn’t a saying, it should be one.

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Wasabi edamame hummus

WHOA. I rarely order hummus off of a menu unless it’s at a mediateranean or middle eastern restaurant, and I didn’t order this – my mom did.

Mama knows best.

This hummus is craveable. It uses chickpeas, garlic, onions, lemon, AND edamame, wasabi, and various asian spices. It’s savory, it’s thick and has some texture, and it has that wonderful, nasal-clearing property that wasabi has. I wish it had a little nutty component form some sesame oil, but other than that it was top-notch and spot on. SErved with freshly fried wonton crisps, we made quick work of this.  Forget Tuscan Hummus, it’s all about this Asian version.

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Spicy chopped salad flatbread

This is pretty much everything I love about food.

Fresh vegetables – check. Creamy chip0tle dressing with a slow, gently burn that heats up to a pleasant frenzy? Check. Buttery avocado and crispy bacon? Check. Crumbly, salty feta – double check - they aren’t stingy here! Warm, freshly fired pizza dough with a charred underskirt and pillowy top? Check.

Yeah, I ate this like it was my job.

The desserts here aren’t special, but everything else is! The service is personalized and attentive (ie, they heard us talking about my upcoming nuptials and brought us a celebratory cookie at the end of the meal), the atmosphere is lovely, and the food is well priced and just delicious. If this were in the city, I would be here week in and week out. I just can’t say enough about it.

Plus, when you are done with lunch, you can go to Target.

Who doesn’t love suburbia?

Meatloaf and Mashed Potato Quesadillas

This is a sweatpants-appropriate recipe.

It’s not classy. It’s not dinner party-appropriate. Hell, it’s not even fresh – it came about when my fiance was hangry* one day around 3 pm. I threw some stuff together, served it to him, and then asked for a taste…and it was good. Real good.

Blog good.

So, here it is. Just dig around your fridge and pull out the leftovers and make this rather tasty, embarrassingly trashy dish.

Meatloaf and Mashed Potato Quesadilla

spinach and meatloaf quesadilla1Ingredients:

2 tortillas

leftover meatloaf (the really good, glaze-y kind)

1 onion, diced and caramelized

1/4 cup mashed potatoes (yeah, we used purple ones)

Handful of shredded cheddar cheese (maybe 1/4-1/3 cup)

20140321_2017441. Put the tortilla in a nonstick pan over medium/high heat.
20140321_2018202. Add about 1/3 of your cheese.
20140321_2019143. Add the meatloaf, the onions, and…

20140321_201946 the mashed potatoes. Add all of the ingredients to the center area of the quesadilla, because when you add the top tortilla, the toppings will spread and you don’t want them to fall out of the sides of the quesadilla.

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4. Top with the rest of the cheese and the other tortilla. When you top with the second tortilla, push down hard with your fingertips. You want to mash the meatloaf and the potatoes and also tho help the melty cheese glue the tortillas together.

20140321_202059 5. Pretty soon, your bottom tortilla should be golden and crisp, which means that it’s time to flip! Just let the other side cook for a couple of minutes and you are ready to…

20140321_2022496. Serve (on a paper plate of course…toldja this was dirty food).
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This is a handheld guilty pleasure. It’s crispy, cheesy, and melty. It’s meaty, soft, and has buttery mashed potatoes. The meatloaf is even better than regular chorizo or ground beef because it’s extra soft, thanks to its breadcrumbs. The quesadilla gets its flavor from the spicy/sweet ketchup glaze that melts in the heat of the pan, and also the sharp, salty cheese. You can top this with sriracha or bbq sauce, but you don’t need to. This is everything that you need.

Oh, and you need sweatpants.

There…now you have everything that you need.

*Hangry: so hungry that you get angry. You know exactly what I’m talking about.

54 Below Changes the Concept of Dinner Theater for the Way, Way Better

I am a dinner theater survivor.

That’s right, I have been known to sing Neil Sedaka songs while wearing wigs and false eyelashes, while octogenarians and kids eat prime rib and ask why the iced tea is so cold*.

It’s by far the hardest acting job I ever did. To warm up before a show, to say heartfelt lines, and to sing and dance to the best of your abilities while the scent of mashed potatoes waft through the air and servers drop dinner rolls on the floor is truly a difficult act.

Which is why it’s great that 54 Below has improved this ancient form of theater.

At this swanky supper club, orders for food and drinks are taken before the show. You sit at the table, enjoy a leisurely meal, and then take it the best of what the city has to offer, from cabarets featuring Broadway’s brightest to workshops of new musicals backed by Darren Criss’ production company.

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The space is classic supper club – dark wood, burgundy fabric, and well dressed servers. All of the servers here are gorgeous, so you indeed start eating with your eyes first. Though I didn’t photograph it, be sure to order the drink made with bourbon, paprika, and orange bitters. It’s really mellow, with brightness, a hit of spice, and a slightly sweet, buttery finish – almost like toffee. 

IMG_20140317_184838_243Charcuterie plate (captured after it was demolished and as lights were dimming)

SO worthwhile! This plate is filled with soft, creamy brie, a tangy fontina-type cheese, and a wedge of lovely, rather mild blue cheese. Add to that juicy olives, marcona almost, cornichons, and a bevy of cured meats and you have yourself a really great meal! The smoky chorizo is especially excellent.

IMG_20140317_184902_159Caesar salad

The only true misstep of the night. Fried shallots and torn basil are delicious, fresh takes on this classic dish, but they don’t save it. What did the dressing – the MOST important part of a Caesar salad – taste like? Beats me. There couldn’t have been more than a scant half teaspoon on this acre of romaine. It was like they were daring me to find it. Not a fan.
IMG_20140317_185214_371Steak tartare

Here’s the stuff. I could have used some tabasco but other than that, it’s quite good. Coarsely chopped beef mixed with capers, mustard, and pepper get a final, luxurious touch when you mix in the raw quail egg. It’s rich but not heavy and is really well salted, which is key to a tasty tartare. Like I said, it could really use some heat, but what couldn’t? Schmear it on the toast points and you might even be able to pretend that you are in Paris, except that here, you can get ice cubes in your water.

Look, this food is not worth seeking out unless you are here to see  a show. It’s mundane and expensive. But it does the trick, and is leagues better than that hot turkey sandwich of yesteryear’s dinner theaters. Plus, it helps you reach your minimum without getting wasted on watered down vodka sodas.

And it does NOT make me have flashbacks to the old days. Thankfully.

*Yes, that was an actual question by a patron. Could I even make that up?

Sensational Room Service at The Trump SoHo

Bachelorette trips are a thing now.

Did you know that?

Not a bachelorette party…bachelorette trips. We are talking anything from a long weekend in New Orleans to a week-long trip to an all-inclusive resort in the Dominican Republic. We are talking 8 – 15 gals shelling out for plane tickets, hotel rooms, bars, restaurants, wine tastings, trashy clothes, and wi-fi in the room.

I just didn’t have enough energy to plan that or enough faith to let anyone else plan it.

But just because I had a traditional bachelorette out on the town didn’t mean that I didn’t have a getaway that weekend.

My incredibly cool sister took me away on a mini staycation. We stayed at a chic, cool hotel, had a spa day, and generally did sister stuff for the 48 hours surrounding the bachelorette shindig.

And we ate a TON of room service.

Expect a full write up of the Trump SoHo soon, but the room service needs its own post. It’s phenomenal. Better than the St. Regis, better than The Plaza, and on par with the Mandarin Oriental. Everything we ordered was excellent:

photo 2 (22)A burger ordered at 2 AM was delivered in 30 minutes. Seared to an ideal medium rare with a minerally, rich taste. It’s extremely beefy – a bit dense for my taste, but still juicy and well seasoned. Order it on the crisp English muffin or chewy/soft pretzel bun, and do me proud and get it with blue cheese melted on top. It’s enough to fill you up for the day or sop up the booze at night, but not so big that it gives you an overly filled, leaden feeling.
photo 3 (14)The continental breakfast. The pastries are so-so (muffins) to crave-worthy (The fluffy cheese Danish with warm, sweet cream cheese filling), but the fruit is a STANDOUT. Fresh, juicy, and sweet - where the hell do they get grapefruits that taste like they are dipped in sugar and pineapple that reminds me of Hawaii? The Donald might have some fake hair, but dude has real fruit connections.

photo 4 (15)Caesar salad

Not a full on kale caesar salad, just a few small, tender leaves added into the mix for texture and a more earthy taste. The dressing is aggressively salty and savory – not like you need a gallon of water after eating it or anything, but this isn’t watered down mayonnaise. This is a lemony, cheesy dressing that clings to the crisp romaine and hearty kale. There are small slivers of anchovy throughout, adding their umami taste to the salad. Fresh croutons, no bigger than a baby’s pinky nail complete the dish.

photo 5 (7)There is an entire eggs Benedict section of the menu…did y’all know that something like that even existed? Plain, Mexican, Norweigian…the choices go on and on. The classic comes on perfectly toasted bread with light hollandaise sauce, crispy home fries, and peeled asparagus.

They PEEL THE ASPARAGUS.

If that doesn’t scream class, there is also two ply toilet paper in the bathroom.
photo 1 (19)Club sandwich

I’m somewhat of a club sandwich connoisseur. I have had them everywhere from California to Rome, from cruise ships to Jewish camp (turkey bacon just ain’t the same). I love a club sandwich. And I have NEVER had one as good as the one I ate here. The trick is using smoked chicken instead of the traditional turkey – such a simple swap but an inspired one. Chicken naturally has a more mild, delicate flavor and texture that blends with the other ingredients instead of dominating them. Crisp bacon, buttery avocados, fresh veggies, and the thinnest white toast imaginable. All it needed was  a healthy dollop of mayonnaise. And those fries – sensational. Hot, crispy, and well seasoned with Parmesan and herbs. So many times, room service fries arrive cold, stale, or – the worst offence, in my book – soggy. These are hot, crisp, and deliciously seasoned each and every time.

Who needs tropical beaches and foot long drinks?

I had room service all weekend long. Happy bachelorette to me.

Baked Buffalo Chicken

Originally published at Whisked Foodie

Though it’s hard to characterize something as “the best,” some things just are “the best.”

For example, “Walk Like an Egyptian” is the best song by a girl group.

The first sequel is the best Back to the Future movie. And Anchor Bar Buffalo Sauce is the best sauce for wings. It might be because the bar created the buffalo wing, or it might be because it is the perfect blend of spicy, salty, and tangy. But it is, without a doubt, the best buffalo sauce on the planet. It doesn’t need any doctoring or fresh herbs. It doesn’t need any extra heat. It really doesn’t even need chicken – mix it with blue cheese dressing for the world’s most delicious veggie dip. If you do want the original dish, you will have to fry those wings. However, I – shockingly! – take the lazy way out and bake them. I also use thighs because who doesn’t love some juicy meat? Just use this easy recipe on some wings and thighs, bake them, and impress everyone at your girls night.

 What, y’all don’t eat wings at your girls nights?

The Best Baked Buffalo Chicken

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Ingredients:

2 pounds bone-in chicken thighs and wings
¾ cup flour
1 tablespoon pepper
1 cup anchor buffalo sauce

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1. Preheat your oven to 350 F. Then, toss the thighs in flour and pepper until they are coated. Place them on a greased baking sheet. 

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2. Bake for 40 minutes, or until the skin is crispy and the juices run clear when the thigh is poked with a fork. 

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3. Take out of the oven and toss immediately in the buffalo sauce. Too much sauce isn’t a problem, too little sauce is. Don’t be stingy, here!

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4. Serve immediately with blue cheese dressing and celery. 

This stuff is so delicious. Even though it isn’t fried, it is crispy from the flour coating, juicy, and undeniably saucy. The sauce is obviously the king – don’t doctor it at ALL! It’s signature vinegary, spicy flavor is all I want or need in an American-style wing. And don’t forget that floury coating because that is what keeps the chicken from getting soggy. I have eaten these for dinner with some freezer fries and for lunch with an iceberg wedge salad – they don’t weigh you down too much and the flavor is just exactly what you crave. These aren’t great the next day, so try to eat them all in one sitting.

Somehow, I don’t think that will be a problem.

After all, these are the world’s best baked wings.