244 flatbush ave brooklyn

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We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. To learn more or opt-out, read our Cookie Policy. Do not touch , warns the ochre hue. Here, in a roomy Park Slope space, chef Eric Huang camouflages his birds in a shiny sauce laced with sugar, Sichuan peppercorns, monosodium glutamate, and Tianjin chiles — a North Asian nightshade that looks like a cartoon firecracker. Each bronzed thigh smells of bitterness and pain. It is also stupendously delicious, with a sweet-salty-spicy balance that keeps things pleasurable, albeit at an intense level.

244 flatbush ave brooklyn

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Each bite starts with a crunch, then quickly yields to a level of juiciness that makes you wonder if Pecking was trying to mimic a Shanghainese soup dumpling.

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We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. To learn more or opt-out, read our Cookie Policy. Eric Huang, a former sous chef at Eleven Madison Park, finds a home for his chile fried chicken in Brooklyn. Pecking House , the fried chicken pop-up that once had a waitlist just shy of 10, people, opens its permanent home at Flatbush Avenue, on the corner of Saint Marks Avenue, on September 9. Huang and Ferrante are opening the Brooklyn restaurant after a two-year pop-up run that took them to three boroughs, four restaurants, and the depths of a Lower East Side food hall. By now, this chicken mostly speaks for itself. It was a hell of a journey. It took us forever to find a space. It was the fourth place we negotiated, and it needed a lot of work. There are a lot of restaurants popping up here.

244 flatbush ave brooklyn

This story has everything, starting with Chef Eric Huang, who came to cooking as the scion of a New York-based, Taiwanese-American restaurant family. He grew up in modest Chinese restaurants that included Peking House in Fresh Meadows, Queens, which, at different times, both his mother and uncle owned. He moved into the abandoned kitchen at Peking House and started formulating ideas. Nothing really worked properly—only the fryers. So, you know—the chicken being the best thing I happen to come up with at that time, plus, the fryers being the only thing I could really count on to work—all made the decision for us. And what is the one food that does not travel well in a car?

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I have come to really like the naked, almost a little bit more than my first child. Pictured here is the salted duck yolk flavor. By choosing I Accept , you consent to our use of cookies and other tracking technologies. The fries with roast chicken salt have never seen the light of day. Sign up for the newsletter Eater NY Sign up for our newsletter. Pecking House started as a takeout and delivery business. The original chile fried chicken. Pecking House , the fried chicken pop-up that once had a waitlist just shy of 10, people, opens its permanent home at Flatbush Avenue, on the corner of Saint Marks Avenue, on September 9. We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. What am I ordering?

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More From Eater NY. New York Share this story Twitter Facebook. What am I ordering? We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. Cookie banner We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. I have come to really like the naked, almost a little bit more than my first child. The fries with roast chicken salt have never seen the light of day. Pecking House started as a takeout and delivery business. I mean the fried chicken comes on a paper plate. Charred cucumbers with ginger. We want to keep this a neighborhood spot. This interview has been edited and condensed for length and clarity.