A popular Philadelphia fried chicken place called Redcrest will try its luck in Brooklyn starting tomorrow, November 19 — opening in a back patio space behind well-liked Bushwick bar the Starliner.
It’s only the second location for Redcrest, whose fried chicken, served in either bone-in or sandwich form, is on Eater Philly’s list of that city’s best.
But will NYC diners also charm to Redcrest’s chicken? Some already have. Chef/owner Adam Volk is a partner at Esme in Greenpoint, where his fried chicken sandwich is a bestseller at brunch. He’s also partner at Williamsburg restaurant Exley, where his fried chicken family dinners inspired him to return to his native Philadelphia to launch Redcrest in the first place.
While the Philly Redcrest — a small carryout and delivery-focused space — has been open for less than a year, the business is already poised for expansion, Volk says. Fried chicken sandwiches are catching fire, with Popeye’s a recent poster child for the craze.
“I’ve always been a fried chicken fiend,” says Volk. “It’s my number one comfort food. But I’m among numbers I could not even conceive of.”
Redcrest’s bone-in chicken comes in buttermilk or “hot and spicy,” served by the quarter ($7 with a choice of dark or light meat with a biscuit, or $10 for a meal with sides); half ($12, or $16 for a meal); and whole ($22 or $28 for a meal). The sandwich ($8 or $11 for a meal) consists of a crispy chicken thigh on an Orwasher’s potato roll, with the standard topping a red curry mayo, spicy onions, and lettuce. More topping options include Buffalo, barbecue, and “drive-thru” (with lettuce, tomato, onion, pickles, special sauce).
At the Starliner (1446 Myrtle Avenue #5137), bargoers can head out back to a 15-seat patio, where Volk and co. built Redcrest’s kitchen out of a 300-square foot covered garage space. An app to order from wherever — including bar stools inside the Starliner — is on its way. Customers can also skip the bar altogether and approach Redcrest via a takeout-only window at 235 Menahan Street.
Hours of operation are 4 p.m. to 2 a.m., 7 days per week. A small late night menu is served Friday and Saturday from 11 p.m. to 2 a.m.