It doesn’t get much more comforting than this soul food specialty. We rounded up some good ones.
164 Bedford Ave., Brooklyn, 347-725-4793
Chicken and waffles is the bread and butter at this rustic Williamsburg corner joint, which has picnic tables for you to sit at and mason jars for you to drink out of. As if choosing your waffle flavor weren’t hard enough (classic, bacon and cheddar, rosemary and mushroom or dried cherry), you’ll also be tasked with deciding between housemade butter choices (herb, berry and lemon-honey ). Life can be pretty tough sometimes.
25-27 Broadway, Astoria, 718-440-3231
Come for the barbecue, stay for the bluegrass. At the massive indoor hall (which used to house a Blockbuster, RIP), order up a Spring Packer (Boston Bitters, Penny Packer Bourbon, Lemon Thyme Soda and Mint) as you munch on this brunch offering ($10).
Restaurant Marc Forgione
134 Reade St., 212-941-9401
Star chef Marc Forgione blends old and new tradition with his crispy fried quail with waffles ($17). Want to make it at home? The recipe is in his NEW cookbook, “Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant.”
Terroir Park Slope
284 Fifth Ave., Brooklyn, 718-832-9463
The wine bar’s take on the dish ($14) for brunch features rosemary-infused waffles and olive-oil fried chicken.
Clinton St. Baking Co.
4 Clinton St., 646-602-6263
If you feel like waiting on the notoriously long line, know that your patience will be rewarded when you dig into the restaurant’s chicken and waffles ($17), which comes with honey-tabasco sauce and its specialty warm maple butter.
247 Fifth Ave., Brooklyn, 718-768-7675
Dale Talde’s chicken and waffles sandwich ($12) is loaded with American cheese, bacon and Sriracha maple syrup.
The Writing Room
1703 Second Ave., 212-335-0075,
The former Elaine's now houses this tribute to the famous faces who used to frequent her spot. Chef Lucas Billheimer's fried chicken tastes like the good stuff you remember from Roy Rogers.