The wing's the thing at new Lower East Side joint Seoul Chicken, which debuts next Tuesday in prime real estate on Clinton Street between Stanton and Rivington Streets. There you'll find Top Chef alumnus and Louisiana-by-way-of-Philly transplant Chef Chaz Brown double frying chickens Korean-style and lacquering them in fiery sauces. Just look for the 40,000-volt neon sign out front; trust us, you can't miss it.
The small space gives off a casual, bar-like vibe that suits the food being pumped out of the kitchen; chicken wings don't call for white tablecloth treatment. That's not to say the food isn't quality; Brown has been behind the line at top-notch eateries like Le Bec Fin and, more recently, Fatty Crab. Asian flavors dominate his wing sauces, which include a gochujang buffalo, sriracha & honey and a funky fish sauce & garlic. Prices are a bit more than your average pub grub hub, but you get the whole wing here, not pieces. $8 buys you 6 wings, $13 buys you 10 and $20 gets you a shareable bowl of 18.
Brown's Southern roots come into play with the chicken thighs, which are fried up boneless; whole chickens ($20) and half chickens ($13) are also available Korean style with a Seoul spice. Besides the poultry, snacks like kimchi fries with miso aioli ($6), pork riblets seasoned with herbs, chilis and peanuts ($10) and fried cauliflower with a Seoul curry, yogurt and miso dipping sauce ($7) are also on hand.
In keeping with the area's lively bar scene, the restaurant serves up draft beers including Hitachino from Japan and some domestic offerings. Cocktails include the Ghetto Bird made with dark rum, Campari, soursop and kalamansi, two fruits common to Central America and Asia, respectively. There's also the charming option to buy the kitchen a beer ($2), a tradition that should definitely be offered at more restaurants and bars.
71 Clinton Street between Stanton and Rivington Streets, 646-838-6066; website
