How New York’s Most Popular Fried Chicken Restaurant Was Created — Mise En Place
Eater・17 minutes read
A restaurant with a $10 million investment opens, offering unique fried chicken dishes after extensive testing and preparation. Led by Chef SK and Chef Jun, the team focuses on discipline, readiness, and adaptability to ensure a successful soft opening, serving their first bucket list order with a focus on customer satisfaction and teamwork.
Insights
- The restaurant, backed by a $10 million investment, faces high stakes and pressure due to the success of a previous concept, leading to a nerve-wracking environment that pushes the team towards risk-taking and innovation.
- Chef SK and Chef Jun, leading the restaurant's team, emphasize discipline, readiness, and customer satisfaction in their approach to serving perfectly brined, tender, and flavorful fried chicken. The meticulous process of testing, refining, and creating unique spice blends showcases the team's dedication to achieving excellence in their culinary offerings.
Get key ideas from YouTube videos. It’s free
Recent questions
How is the fried chicken prepared?
The fresh chicken is dried overnight, then fried daily for over a year. It is brined and cooked in a specific manner to ensure tenderness and flavor. Different batters are used for original and glazed chicken, with unique spice blends.
What is the restaurant's unique design feature?
The restaurant's design includes custom-made arch lights for a unique aesthetic.
Who leads the restaurant team?
The restaurant team is led by Chef SK, who has dreamed of this moment for 15 years. Chef Jun, a Korean Marine, emphasizes discipline and readiness for service.
What is served on the opening day?
The opening day involves butchering and preparing a large volume of chicken for service.
What complements the fried chicken on the menu?
The restaurant boasts the largest champagne list in America and offers unique cocktails to complement the fried chicken.
Related videos
Eater
Best of Mise En Place | Marathon
Eater
How Two Master Chefs Run the Only Michelin-Starred Korean Steakhouse — Mise En Place
Dare to do. Motivation
He Failed 1000 Times (Real Life Story)
BaRaDa
Me vs Grandma Cooking Challenge | Kitchen War by BaRaDa Challenge
The Norris Nuts
WHO CAN EAT THE MOST CHICKEN NUGGETS (parents vs kids) w/Norris Nuts
Summary
00:00
"High-Stakes Fried Chicken Venture Opens Soon"
- The restaurant is set to open in 30 minutes, with $10 million invested in the venture.
- The pressure is high due to the success of a previous concept, leading to nerves and risk-taking.
- The process of creating the perfect fried chicken involves extensive testing and refining.
- Fresh chicken is dried overnight and then fried for long hours daily for over a year.
- The chicken is brined and cooked in a specific manner to ensure tenderness and flavor.
- Different batters are used for original and glazed fried chicken, with unique spice blends.
- The restaurant's design includes custom-made arch lights for a unique aesthetic.
- The opening day involves butchering and preparing a large volume of chicken for service.
- The kitchen is equipped with specialized equipment for efficient chicken preparation.
- The restaurant also boasts the largest champagne list in America and offers unique cocktails to complement the fried chicken.
14:14
"Team achieves bucket list order on opening day"
- The restaurant team, led by Chef SK, embarks on their first day of soft opening after dreaming of this moment for 15 years. Chef Jun, a Korean Marine, emphasizes discipline and readiness for service, aiming to make customers happy through their food.
- The team successfully serves their first-ever bucket list order, consisting of two types of chicken - the OG secret spice non-glazed and soy sauce garlic glazed. Despite some adjustments needed, they focus on teamwork and adaptability for success, with Chef SK expressing gratitude and determination for the journey ahead.
