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Chick Chick
Korean
Korean fried chicken shop on a busy Upper West Side corner, narrow and deep with an open kitchen you can watch from pretty much every table. The chicken comes out amber and lacquered in sticky black pepper soy, the kind that makes you rethink every other version you've had. The fried rice, loaded with Chinese sausage, kimchi, and a runny egg on top, is its own argument for staying for seconds.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we score
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