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“Good fried chicken was remarkably hard to come by in New York, but this---tender, with just enough crust-only bits protruding, skin peeling easily away from the meat---this was good. The fries were thin and still hot, some with crunch, some with bite, lightly sprinkled with the salt blend they'd always used. The biscuits were fresh and flaky, and the salad's iceberg lettuce was dressed in Mimi's trademark sweet oil dressing---a closely guarded (but really very simple, and once very common) recipe.” — K.J. Dell'Antonia
Good fried chicken was remarkably hard to come by in New York, but this---tender, with just enough crust-only bits protruding, skin peeling easily away from the meat---this was good. The fries were thin and still hot, some with crunch, some with bite, lightly sprinkled with the salt blend they'd always used. The biscuits were fresh and flaky, and the salad's iceberg lettuce was dressed in Mimi's trademark sweet oil dressing---a closely guarded (but really very simple, and once very common) recipe.