In line with its name, Double Chicken Please offers two concepts in a sparkling and typical New York City place, with exposed bricks, filaments, and furnishings with attention to the smallest details.
If I had to tell you French Toast, Salad Waldorf, and Butter with Raisins, you might think I’m talking about the brunch menu, but at the Double Chicken Please in New York City, in reality, it’s the list of cocktails on offer.
Co-founders GN Chan and Faye Chen have created an environment that recalls past years-style cafes on the Lower East Side. The bar has an unconventional approach, opting for a double concept that divides it into two areas. The Front Room serves batch-made cocktails served on tap called Taptails. It is also possible to taste the famous chicken sandwich and quick cocktails such as # 1 (tequila, white blueberry, lavender, cocoa, bitter) in a casual but high-quality atmosphere.
In the back room, guests will find a more intimate artisan cocktail experience in which they will be able to observe the representation of solid foods in the form of liquid drinks, such as Mango Sticky Rice (mango rum, Pu Erh tea with glutinous rice with wakame, cold coconut brew) and Cold Pizza (Parmigiano Reggiano, burnt bread, tomato, basil, honey, and egg whites). Chef Mark Chou instead offers tasty more traditional morsels with incredible flavors, such as a divine chicken liver mousse with caramelized shallots, port ruby, and coffee butter.
These unusual drinks have become a distinctive feature of the bar that has conquered the world, allowing it to win the prestigious Disaronno Highest New Entry Award.
