With Pecking’s House new brick-and-mortar location open in Park Slope, you don’t have to wait for New York’s hottest fried chicken anymore. chrisecrowley reports
quickly spread, and at the height of its popularity, the waiting list stretched thousands of people long.
The Henry-Tams were among the first customers to check out Pecking’s House new brick-and-mortar location in a former sushi restaurant on the corner of Flatbush Avenue and St. Marks Avenue in Park Slope. Huang and Ferrante opened the space about a week and a half ago, and while there is a line, it’s more like a few dozen people tops — a development that seems to make Huang happy. “I don’t even think we realized how difficult it had been until we got into our own space,” the chef says.
Along with the original chile-fried chicken, Pecking House now offers two more flavors: salted egg yolk and “naked,” which is seasoned with five spice, salt, and vinegar powder. During the weekends, Pecking House has drawn bigger crowds and lines. This Saturday, there were 30 customers, most in line, at the restaurant a few minutes after opening. That was not the case Thursday, when the restaurant was nearly full but not slammed. While you once had to add your name to a wait list thousands of people long, you can now waltz in on a weeknight without much of a wait at all.Customers Eric Reinfeld and Caterina Sintelis plan to come back right away.