Comments on: Mad For Chicken is So Not a Midtown Lunch… But Damn That is Some Good Chicken

By: mini guide garment district west 37th street shops and food | cherrypatter nyc- spot-on ideas for food, shops and things to do in new york

Fri, 09 Oct 2009 14:09:56 +0000

[...] for chicken, there have been some raves about this spot when it had been bon bon chicken, and it is a very loungy obviously happening spot. my guess is if the chicken is fresh it’s [...]

By: BonChon Changes Name to “Mad For Chicken” - Midtown Lunch

BonChon Changes Name to “Mad For Chicken” - Midtown Lunch — Mon, 04 May 2009 20:16:15 +0000

[...] Lunch’er Jamie (aka Fressagirl) for pointing this one out… the two New York branches of BonChon chicken (the Flushing one, and the Midtown location on 5th btw. 31+32nd) have changed their name to [...]

By: Bradley

Bradley — Thu, 30 Apr 2009 17:14:44 +0000

It does take a long time to get your order, but you can call ahead to place your order! That’s what my office-mates and I do when we go.

By: susank

susank — Sun, 08 Mar 2009 13:35:47 +0000

my apologies – didnt mean to offend. i just read your hagi article. you clearly know what izakaya is

By: Zach@MidtownLunch

Zach@MidtownLunch — Sun, 08 Mar 2009 12:59:15 +0000

@susank – you may be right… i always thought an Izakaya was more bar, than restaurant. a place to go after work or late night for drinking (and eating). where you could sit for hours with a big group… just drinking, and eating. most “restaurants” want you to eat your meal and leave.

i know it’s korean, and not Japanese. i know they don’t have yakitori, or sake, or any of the Japanese food or drink you would associate with an Izakaya… but, since Bon Chon used to only be open at night, the decor is more like an after work or late night bar, and the food takes forever- i thought it was a valid comparison to make my point, which was intended to be this: Bon Chon is more of an after work/late night drinking place that happens to serve fried chicken, than a lunch spot or nighttime restaurant.

that’s all i was trying to say…

By: susank

susank — Sun, 08 Mar 2009 12:47:49 +0000

this is not an izakaya at all – nor is it an “izakaya style” – i think you are confused by what an izakaya really is.

By: Yvo

Yvo — Fri, 27 Feb 2009 17:50:00 +0000

Chopstickuser you are misunderestimating just how poor my chopstick skills are (despite growing up in a household where chopstick use was a daily affair… maybe that’s how I stayed so skinny!). And blahblahblah about popcorn being all rough … haha

By: chopstickuser

chopstickuser — Fri, 27 Feb 2009 06:57:37 +0000

A single piece of popcorn is dry, rough-textured, light-weight (almost weightless), and covered with small irregular protrusions, making it easy to pick up with chopsticks. I suggest trying to pick up a single ball bearing or hearing aid battery as a test of skill. (But don’t let either of those fall into the food!)

By: mr. ko

mr. ko — Fri, 27 Feb 2009 05:03:44 +0000

FYI, bonchon is actually a kyochon ripoff, yet most agree, bonchon does taste better… and all good zach, this asian gets you.

By: Yvo

Yvo — Thu, 26 Feb 2009 20:18:33 +0000

Blondie has chopstick skills that far surpass mine… seriously!
Kyo Chon is better and the wait isn’t bad at all. The one I went to is pretty fast with the food, and it’s freshly 2nd fried (yes, the Korean method is double fried, like pommes frites are).