Lower East Side
To-Go Takes is Resy’s regular feature wherein we quiz the folks behind some of our favorite restaurants about all things related to takeout.
In this edition, we speak to GN Chan and Faye Chen, the bar mavens behind the Lower East Side’s latest cocktail-and-chicken sandwich hotspot Double Chicken Please, currently open for outdoor dining, pickup and delivery. Below, they share some of their favorite takeout tips, tricks, cocktails, and regular stops.
Restaurant: Double Chicken Please
Name + Title: GN Chan and Faye Chen, Co-Founders
GN Chan: There’s a lot of booze inside [laughs]. You have Madeira, you have ruby Port, you have apple brandy, and the fat cap at the top, the butter, is from another drink: coffee mushroom whiskey butter. It’s delicious. That’s Faye’s. But for me, I would say it’s one of the signature sandwiches — the salted duck yolk sandwich. For cocktails, definitely #6. It’s kind of like a Michelada — a sort of Bloody Mary with beer, very Mexican — and we made our own version with absinthe to get a little bit of licorice and jalapeño. Overall, it’s something really refreshing, really easy to drink, and savory. It goes well with the sandwich, too.
Faye: I like #9 or #7. Oh god, I can’t decide [laughs]. Yeah, I like boozy drinks, and #9 is the booziest one on the menu. It’s got fruity notes and is floral-ish, I really like it.
Faye: I just had the beef noodle set from 886. They have this beef soup that they freeze — the packaging is super cute — and you can just bring it home, put it in the freezer, and reheat. It’s super easy and simple and good.
GN: Another place is Pâtisserie Fouet. It’s actually our sister restaurant and a dessert place, but they do serve really good hot food, too. There’s this beef stew — a very buttery, slow-cooked beef stew — and it’s really yummy.
Faye: Anything spicy sounds tempting. Fish Cheeks!
GN: Fish Cheeks has some of the best Thai food in the city. It’s spicy but it’s so freaking good. Their crab curry is so spicy to the point where I can’t really eat much, but I still order it.
Faye: Just to keep you warm.
Faye: Angel’s Share.
Faye: If I really have to walk, there’s a seafood restaurant, Upstate in the East Village. They have really good seafood — I love the oysters and wine.
GN: And their desserts are good, too. Their whiskey bread! They only give you one piece — they don’t sell it so you can’t order more!
Faye: Yeah, and we talked about outdoor seating.
GN: Oh, we went to Bohemian! It’s a Japanese restaurant in the East Village. Do you know the Japanese Premium Beef shop? It’s behind that, almost like a speakeasy restaurant. We went there because they started doing outdoor seating. I really like their food.
GN: From the restaurant side, it’s the interaction with people. It’s something that’s really hard to replicate for outdoor seating, because of the weather, the setup, everything is different from indoor. I miss that interaction, I miss how much attention we can give to the guest, to make their night special. When we opened, we had a couple propose in our space. Those kinds of special moments for people, it’s so much easier to make it happen when indoor dining is allowed.
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