By Carol Tannenhauser
If you guessed Charles Pan-Fried Chicken, at 146 West 72nd Street, between Columbus and Amsterdam, you are right.
The editors of Eater just placed it on their April list of answers to the question they say they’re asked more than any other: “Where should I eat right now?”
WSR telephoned the restaurant Tuesday afternoon to get a reaction.
“Yay!” said Manager Frederica Thompson.
Even better, she added, “is that we’ve gotten a great response from the neighborhood. That feels good because we’re all about service. Yes, our food is amazing, but our customer service is outstanding. When you walk in here you get a feeling you won’t get anywhere else. We’re proud for carrying on the tradition of Chef Charles Gabriel.”
Charles Pan-Fried Chicken opened its UWS location on February 7th. On February 8th, business was so good they sold out and had to close early. The New York Times called the food, “the Platonic ideal of fried chicken.”
Here’s what Eater had to say:
“The decades-old Harlem icon…is known for its approach to frying chicken, crisping the bird in a giant skillet instead of vats of bubbling oil. The impressive, flavorful result has gained the restaurant legions of followers that are lining up outside the crammed, takeout-only cafe for Charles’ crunchy chicken, creamy mac and cheese, and lima beans that Eater critic Robert Sietsema says will convert even the staunchest lima bean doubter. Barbecued ribs, pulled pork, and smothered chicken are also on the menu.”
Charles Pan-Fried Chicken is now delivering within a 10-block radius of its 72nd Street location. Go to their website and click Order Now.
Correction: We originally said Charles was #1 on the list — and it was, but a helpful reader noticed the rather tiny note that said the restaurants were listed geographically. Nonetheless, it is still #1 in our eyes!
Good for them!
Love their fried chicken.
So well deserved!!!
I didn’t even know this was here! I don’t eat bird, but am crazy about ribs and pork. I will be stopping in soon!
I love their food! They are making me so fat! Best Turkey wings and potato salad on the UWS! I eat their food at least twice a week.
Not to take away from Charles Pan-Fried Chicken, but restaurants on Eater’s lists are presented geographically. (It says that at the top of the list.)
So the fact that Charles was placed as #1 means only that it was the most northern of all places on the list, *not* that it was considered to be better than all of the others.
Fixed.
All Eater listings are structured that way but at least half the time the first listing, northernmost geographically, is listed here as the “top”.
Ms. Thompson is right — this place really has wonderful service. The employees are always very friendly and the atmosphere is inviting. This is such a great addition to the neighborhood.
Charles’ chicken is fantastic but don’t ignore the supernal cornbread and the addictive collard greens. Also: as good as the chicken is hot, it’s even more delicious cold. I buy enough to make sure I’ll have leftovers. Grab a piece from the fridge the next morning and you will know true happiness.
Huh? Who in the world fries chicken in a vat?! Yuk.
My grandmother ALWAYS fried it in a skillet (after she lit the eye with a match and heated the skillet), very lightly breaded, easy on the oil, and I thought that’s just “how it’s done”. At least in the South, that IS how it’s done.
I am a bit of a purist….. plain biscuit, black tea, etc….. no frills. Of course I grew up with organic, farm-to-table before anyone called it that. It was just “getting by” then, and we thought a restaurant was exciting. Lol.
Didn’t know how to buy meat at grocery store before college….. once a year, we went to butcher and loaded-up the trunk of the car, lined in my Mamaw‘s homemade quilts and kept it in the deep freeze. There was no buying beef at the grocery store. Family cows ate grass, too. It was quite some time til I realized this wasn’t necessarily usual.
So yeah, I get amused at marketing and trends that make it sound as if organic food is “new”.
So sad I’m now allergic to wheat, so unless they skip that, I’ll have to miss this delicacy, but am glad to know they have pulled pork – haven’t found any decent nearby, maybe this will be – and that apparently some folks are learning what fried chicken is meant to be. Yay!
PS – now I’m wondering if they have lemon icebox or chocolate pie. Even if I can’t eat it, it would make the pork feel like it comes from a credible place.
Will have a look at the website!
Anyone know if the cornbread is yellow or white?
The cornbread is yellow.
I’m confused. The minute you place something fried into a covered container, you severely compromise the frying. How can a take out only restaurant sell a fried food and claim to be the best?
you vent it.
Maybe that’s why I don’t know much about fried chicken beyond the kitchen/home in which my body is present.
At least the reason why some French fries can be ok for a SHORT time – if they are in an open bag…. Condensation that comes from covering something hot is especially heinous, IMHO.
You make a great point. And I have no idea what type of to-go containers they use….
Charlie has always been the bomb, with dope food. I have been a customer for quite a while, from 153 rd street , to 133 street, 72nd street and now edgecombe ave. Food always on point.yaassssss.
Terrific addition to the hood!! We really enjoyed their family dinner. Amazing deal
On that block of 72nd, don’t neglect La Dinastia’s fried chicken; some of the best I’ve ever had and they’ve been there forever, loyally serving the neighborhood. Please support them and go in to eat their wonderful “Chicharrones d Pollo”.
I fall for hyper raves only occasionally. Fell for this one. The breading is blah, meh and although the chicken meat is juicy (yay!) this is not a fried chicken taste I savor. Ever try flour egg flour batter? Yum!! The grits were smooth but tasteless. The collards tasting only of collards–no ham or pork or even bacon. The only good thing was the cornbread. I was a dupe!