Chef Mateo

  • Increase font size
  • Default font size
  • Decrease font size
Home Restaurant Reviews Review: BON BON

Review: BON BON

E-mail Print PDF

BON BON                            98 Chambers St.         212.227.2375

by Rafael Mateo

March 4, 2007

Bon Bon is a no nonsense fried chicken shop with an international twist. The recipe is Korean. Don’t expect bulgogi or kimchee here either. All that is offered is Korean style fried chicken, and the result is contagiously damn good.

The concept is simple. Start with organic birds and only sell one product. No French fries or other distractions appear on the menu. You can order drumsticks, wings, a combination of the two, or chicken fingers. There is an attempt at basic cole slaw and a bun, but the chicken is the star. The orders come in three sizes, packaged in bright lunch boxes with handles. Always order one size more than you think, or regret it, especially if you are sharing.

There are two options for flavors: Spicy or Sweet. The spicy can get quite hot after a few pieces, but this of course is a matter of taste. The sweet is anything but. It is a delicious, crispy application of soy-based flavor.

Don’t try to compare this Korean style to Southern. They are entirely different and satisfying on their own. But one bite, and you will see why there is a mom and pop shop in basically every corner of Korea. If many of the current fast food establishments could be replaced by Bon Bon and In-N-Out burgers form the West Coast, we would have a happier, healthier New York.


ROOSTER RATING: HIGHLY RECOMMENDED *

PRICE PER PERSON (PPP): $12.

* Because there is limited seating in a trendy, but bare-bones setting, you cannot have a dining experience at Bon Bon, hence no traditional rooster rating. But be aware that this is four roosters chicken territory.




 

Newsflash

Read about Chef Mateo in The New York Times Dining In section. Renowned Food & Wine Critic Eric Asimov writes a feature article about Chef Mateo and a Haitian Thanksgiving.


Click here to see the article in the New York Times:


Click here to see the video clip.