Digging into the cluckin' awesome world of our favorite fried food.
Dirty Bird to Go, the fried chicken emporium anxiously awaited by those of us in New York who feel we live in a fried chicken-challenged town, doesn't look close to being ready to open its doors, based on a visit there by ahamburgertoday fresser Adam Kuban and me on Monday, when the Times claimed it was going to be open. A perfectly pleasant fellow working out front claimed he never told the Times that they were going to be open on Monday and that it was just going to be a few days. My brother went by there yesterday and said it looked like a construction site. He said "a few days" seemed like a very optimistic time frame.
Meanwhile, Rack & Soul, a barbecue and fried chicken joint, is already open for lunch and dinner 7 days a week. Its pedigree is promising. Charles Gabriel from the legendary Charles' Southern Kitchen at 155th St. and Eighth Avenue, where the chicken would be world-class if he just added a little salt to his batter, is the fried chicken consultant.
John Wheeler, the leader of Natural Born Grillers, a competitive barbecue team that won Team of the Year at Memphis in May last year, is the barbecue consultant. Rack & Soul is at 2818 Broadway, 212-222-4800. The best combination fried chicken-barbecue combination joint in the city right now is Blue Smoke, where on many evenings the fried chicken may be better than the barbecue.