Fork-Free Chicken and Waffles
I was sent on a mission to see if Chick’n Cone was worth the Instagram hype.
My good friend Seth (the force behind the incredibly successful Best Memphis Burger Fest) recently posted a photo on Instagram that piqued my interest. It was a waffle cone filled with chopped up fried chicken pieces. A portable chicken & waffles? Sign me up. Since the purveyor of this convenient treat, Chick‘n Cone, is based in NYC, I offered to go check it out and report back.
Chick‘n Cone has a year-round home at Gansevoort Market in the Meatpacking District, and they also pop up temporarily at locations in Manhattan and Brooklyn during the summer. When I visited the Gansevoort Market stand around 2 p.m. on a Friday afternoon, there were five people in line to place an order and another four people waiting to pick up their food. It was easily the busiest eatery in the market.
There were only three people working: one taking orders, one making fresh waffle cones, and one poor guy who was trying to complete what appeared to be a rather large catering order, as well as make orders for the lunchtime customers.
The menu is simple — Fried chicken pieces tossed in sauce (Kick’n Ranch, Yella BBQ, Cinna-Maple, Buffalo Blue, Traditional BBQ, Piri Piri) and scooped into a waffle cone. You can add seasoned fries and a drink to make a combo. The Gansevoort Market location also has a flight option, where intrepid diners can get four miniature versions of the standard entrée and try multiple sauces. Note: When they’re slammed (as they were when I visited), they stop selling the flights as an option. Don’t go with your hopes up if you visit during primetime.
I decided to get a standard cone with Yella BBQ. I waited about 20 minutes for my food because they lost my order. When they realized the mistake, they offered apologies (and a free drink). When I received my lunch, it was hot and fresh.
My initial thoughts:
- The guy chopped my chicken quite well, keeping the pieces on the small side. This is key to fork-free eating. If the pieces are too large, it would be quite difficult to eat politely.
- The ratio of chicken to cone is just about perfect. By the time I ate all the chicken, I had one bite of cone left. And, the cone stayed crisp the whole way.
- The cone was sweet, just like a waffle cone you’d get at an ice cream parlor. This would have been just fine, save for my very next point.
- Like the fried chicken of many who aren’t from the South, the batter was under-seasoned. Just a pinch of salt goes a long way. Because of the lack of seasoning, I think I picked the wrong sauce. The yellow barbecue sauce was fine, but I think maybe a more savory option (like Kick’n Ranch) might have been better.
Final Verdict: This idea is ingenuous, but there are some flaws. I’ll definitely try again during non-peak dining hours for hopefully better service and a little more care in the preparation.
Seth, I don’t know if I’d make a special trip all the way from Memphis for this, but if you’re in the neighborhood, it’s definitely worth a try. Let me know when you’re on your way. I’ll join you. :)
