Chick Chick

Occupying a prominent corner of the Upper West Side, this delightful operation arrives courtesy of Chef Jun Park. The space is narrow, deep and neat, with tables offering a view of the whirring open kitchen. Wood-covered walls illuminated by pendant lights result in an atmospheric vibe.
Asian cooking with Korean leanings is what this team does best, so await—with bated breath—the likes of piping-hot fried chicken, its crisp amber skin and ivory meat permeated with spicy gochujang and sweet peanut sauce. Fried rice, that ubiquitous menu favorite, is turned on its head with the likes of complex truffle essence. Then, cathead biscuits arrive with truffle-spiked honey to ratchet up the decadence quotient.