New Yorkers no longer have to travel thousands of miles across the country to Napa Valley for a taste of Thomas Keller’s buttermilk fried chicken.
Every Monday night beginning March 16, Keller’s TAK Room will sell his buttermilk fried chicken along with sides inspired by Ad Hoc, his popular family-style restaurant in Yountville, Calif. Keller told The New York Times he wanted to bring the dishes to TAK Room as “a way to play down the restaurant’s luxe feel.”
Keller is best known for his fine dining creations, like the caviar-laden Oysters and Pearls at Per Se and the French Laundry, both which hold three Michelin stars. But to many, his ultra-crisp fried chicken is, arguably, just as famous. He opened Ad Hoc in 2006 not far from his flagship French Laundry to satiate demands for the buttermilk fried chicken he’d perfected with a 12-hour lemon-herb brine. The Ad Hoc chicken was such a hit that it spawned its own takeout concept, Addendum.
For $42 at TAK Room, you’ll receive three pieces of fried chicken, served with two sides that change weekly. Sides could be macaroni and cheese, collard greens, or biscuits. A gluten-free fried chicken is also available. To-go orders aren’t allowed, but leftovers are not at all discouraged.