Serious Eats - seriouseats.com

that was pure giggle :)

Lol! I love that part at the end where Paula is yelling "Wait Conan! Wait!" And squirts this huge dollop of whipped cream on the roll.

I was going to say exactly that.... Henry's End. I'm a great Redhead fan (and regular), but I'm not sure why H.End is never even reviewed for its fried chicken. Totally different but one of the best in town. C'mon Ed... at least try it.

Blue Ribbon and Brooklyn Bowl are really the same thing? Aren't they owned or run by the same group of people?

Im not being a hater, but the Redhead left me wanting something that wasn't there - it was a tad dry when we tried it out.

Fancy Pants I know - but really, delicious chicken - why did you leave out the Dirty Bird?

zenkichi's fried chicken is the best. not very traditional, but they put almonds in the batter and serve it with a lemon wedge. so delicious.

The value thing is tricky, but I do think we were reasonably consistent. You get a whole chicken, vegetables, and pancakes at monofuku for $50, which is a very good deal. It feeds four people with leftovers At Brooklyn Bowl, the half-chicken and two not special sides for $18 probably feeds 1 1/2 people,is not nearly as good, deliciousness-wise. And you're in a bowling alley (albeit, a really cool bowling alley).

Great survey and very informative, but I don't understand the value calculations. Momofuku gives you 1 bird for $50 and gets a high value score. Brooklyn Bowl gives you a half bird for $18 and gets a poor value score. Momofuku isn't a bowling alley, but it's not exactly Le Bernardin either. I won't bore you with other comparisons. Maybe you needed a separate "atmosphere" score.

You can't forget Uncle Red's Addiction at the Chat N' Chew by Union Square!!

Did you guys manage to catch where the chickens are from? Like Momofuku Noodle Bar's fried chicken is Bell & Evans chicken, right?

gee, it must have been horrible to have to do the research for this article!

If I see a photo of beautiful fried chicken in a magazine or cookbook, I have to try the recipe. None have turned out to be "Ewww," most have turned out "Eh." Forty years after my first try, isn't it sad that a fast food chain makes better fried chicken than I do? But such is life. Love that chicken from Popeye's.

I think good bread is important - not just white bread OR Wonder Bread (which to me isn't bread but something too soft) - 2 slices of cheese (either american cheese BUT NOT Cheddar - it gets greasy) - American, Monterey Jack, Pepper jack, Muenster, all good. With or without bacon fine with me! Also I've also been known to put pesto sauce and a slice of good heirloom tomato. One important point - all cheeses should be American in some way - made in the U.S.A. - nothing Italian. If you are putting Mozzarella, fontina, provolone or any of them, then it is a panini, not a Grilled Cheese. Even Havarti is good (I know that isn't American - that is my one exception).

It must be made in a cast iron pan with something on top to press it down a bit. I use either my tea kettle OR a heavy pot lid. If made in a panini grill or a George Foreman Grill, it is a panini, not a grilled cheese.

Also no weird combos like Sugar said - cheddar with maple or apple butter or grape jelly. Ick. Nothing sweet. It is a savory sandwich, not a sweet sandwich. If you are putting cheese and sweet together then it is an appetizer bruschetta or something like that. Not Grilled Cheese.

Just my very long 2 cents...

The proper name is a Grilled Cheese Sammich as defined by GCI (Grilled Cheese Invitational). GCI has also defined Grilled Cheese Sammich in three categories, Missionary, Kama Sutra, and Honey Pot.

The Missionary Position: Standard bread, standard cheese (or cheeses), standard butter and NO ADDITIONAL INGREDIENTS.

The Kama Sutra: Any kind of bread, any kind of butter, and any kind of cheese PLUS additional ingredients (the interior ingredients must be at least 60% cheese).

The Honey Pot: Any kind of bread, any kind of butter, and any kind of cheese (the interior ingredients of the sammich must be at least 60% cheese), and with an overall flavor that is sweet and would best be served as dessert.