Roost is a bit more toward your ideal, Habibi. The dude in charge is actually from Eastern NC and his truck's NC-style yardbird and biscuits theme was much more quirk than trend way back when it landed. And the Irving Park store is much closer to a Harold's than a hipster installation; nary a cocktail Slurpee machine in sight.

Made my first visit today and it certainly won't be my last. I had the Nashville hot on a biscuit with pickles and ranch and a side of mac n cheese. The chicken was damn spicy and really flavorful. I'm not a big fan of chicken breast, but the meat was juicy enough that it didn't even matter. And that biscuit was something special. Very flaky and tender with a nice butter flavor. I was shocked by how large the sides are for the price, and I left very full. Thankfully the weather is warming up so biking up there will mitigate the guilt a bit.

I look forward to trying the bone-in chicken to see where it falls in my personal ranking of the city's offering.

I also made my first visit today and I can't say I enjoyed much of the food.

I got the 1/2 herb chicken with chips, a biscuit, and the cole slaw.

The chicken was definitely greasier than I prefer. I also don't know if they were working with old oil, but the bird I was served was very dark - markedly darker than anything pictured in this thread. The herbs were nice but some of that stale oil/burnt flavor came through on the bird as well.

I liked the biscuit a bit better, but still had some reservations. Maybe my impression was influenced by the oiliness of the bird, but it was a touch sodden for my taste. I'm not biscuit expert, but while they certainly have fat in them, I don't want to feel like it's about to drip with every bite. Even split between two, the combination of this and the bird was too heavy for me - and I had an idea of what I was in for with fried chicken and a biscuit.

I couldn't really get behind the slaw either. I couldn't place the small seeds in it, but it had a flavor I didn't care for (that I cannot exactly place).

I thought the chips were very tasty.

I did like the fact that they fry to order and took their time. They were doing a brisk carry-out business as well. I might give a Nashville hot a try or a sandwich if I'm in the neighborhood. But I'm not in no particular rush to return.

We made our maiden voyage to Roost last weekend, and had a terrific lunch. I ordered the Nashville Hot, with slaw and pickles on a biscuit, my partner in crime went Spicy with slaw and pickles on a biscuit. First the chicken. A delightful, well fried breast with great flavor. I was concerned the Hot was going to blow my head off, but it ended up being just right. Some my prefer more heat, but I found the balance between heat and flavor well done. The slaw, with a strong celery profile was a nice addition, and the pickles were clearly the right choice to round out the flavor.

I must confess I went into the whole Roost experience questioning the wisdom of ordering a sandwich on a biscuit. I mean, the whole things going to fall apart halfway through lunch, right? Well, kind of. Clearly, there is a trade off between flavor and functionality at work here, but it's a lovely, trade off that I'll be happy to make every single time I cross Roost's thereshhold. The whole thing just works.

My sides were the Mac cheese and chips. Pro tip: use the chips as little crispy, salty spoons to scoop up the cheesy Mac, and you, my friends, will find yourself on the road to dining nirvana. Ok, that might be over the top, buts trust, it works

Bottom line? Best chicken samich I've had, will return soon

Pursuit wrote:The slaw, with a strong celery profile was a nice addition

That't what I didn't like. The celery flavor. I couldn't quite pick it out, which probably means it was more muted than celery normally is. Disclaimer: I really dislike celery.

gastro gnome wrote:

Pursuit wrote:The slaw, with a strong celery profile was a nice addition

That't what I didn't like. The celery flavor. I couldn't quite pick it out, which probably means it was more muted than celery normally is. Disclaimer: I really dislike celery.

It's celery seed.

stevez wrote:

gastro gnome wrote:

Pursuit wrote:The slaw, with a strong celery profile was a nice addition

That't what I didn't like. The celery flavor. I couldn't quite pick it out, which probably means it was more muted than celery normally is. Disclaimer: I really dislike celery.

It's celery seed.

Now I know what the seed of the devil looks like.

Hehe, as I posted at the top, I wasn't a fan of the slaw either. I didn't care for the celery seed and I also thought it was a bit bland.

Of the 3 varieties of chicken I tried there, the Herb Seasoned was my least favorite, though I still enjoyed it. But when I return, it'll be all about the Nashville Hot and the Spicy.

=R=

knitgirl wrote:I HATED the coleslaw

Is there even such a thing as good cole slaw?

Floor sweepings + Miracle Whip, served in a depressing little paper thimble, mmm. Who called this horror into existence?

Or maybe I'm wrong , and there needs to be a multi-page thread on Best Cole Slaw in Chicago.

Roger Ramjet wrote:. . . Or maybe I'm wrong , and there needs to be a multi-page thread on Best Cole Slaw in Chicago.

Here you go.

=R=

ronnie_suburban wrote:Hehe, as I posted at the top, I wasn't a fan of the slaw either. I didn't care for the celery seed and I also thought it was a bit bland.

Of the 3 varieties of chicken I tried there, the Herb Seasoned was my least favorite, though I still enjoyed it. But when I return, it'll be all about the Nashville Hot and the Spicy.

=R=

Did you have slaw as a side or on the samich? I think this makes a difference as it seems very clear to me that slaw was designed for the chicken. My guess is that it was a trade off; go all in with the slaw as a condiment, or back off and make it more as a side that can be used as a condiment. Count me as fully on board with the slaw as a condiment decision. I'll be glad to pick two other sides!

Pursuit wrote:Did you have slaw as a side or on the samich? I think this makes a difference as it seems very clear to me that slaw was designed for the chicken. My guess is that it was a trade off; go all in with the slaw as a condiment, or back off and make it more as a side that can be used as a condiment. Count me as fully on board with the slaw as a condiment decision. I'll be glad to pick two other sides!

I did have it as a side and I'd already thought about this possibility before you posted. I think you're right. The slaw is more likely a better fit as a condiment. I don't usually love slaw on a sandwich but I'll be sure to give it a whirl next time I go to The Roost.

=R=

ronnie_suburban wrote:

Pursuit wrote:Did you have slaw as a side or on the samich? I think this makes a difference as it seems very clear to me that slaw was designed for the chicken. My guess is that it was a trade off; go all in with the slaw as a condiment, or back off and make it more as a side that can be used as a condiment. Count me as fully on board with the slaw as a condiment decision. I'll be glad to pick two other sides!

I did have it as a side and I'd already thought about this possibility before you posted. I think you're right. The slaw is more likely a better fit as a condiment. I don't usually love slaw on a sandwich but I'll be sure to give it a whirl next time I go to The Roost.

=R=

When I was a kid we would visit my father's parents in eastern North Carolina. There was this little sandwich shack where you could get a "shrimp burger". This "burger" was freshly caught small & sweet shrimp dredged through a seasoned flour and fried. Served on a warm bun topped with coleslaw. This was an awesome sandwich!

I tried some of the of the Nashville hot, and a biscuit sandwich here the other day, and thought it was outstanding. Sure it may not have been at hot as Prince's but it was plenty hot and I didn't need my face blown off anyhow. As gastro gnome pointed out, the biscuit was indeed dripping with oil, but the crispy fried bottom and flakiness was just perfect if you ask me. I loved the biscuit, and the chicken was near perfect. I liked the slaw, it was tangy, crisp and simple, and not sweet or gloppy with mayo. It was exactly what I want when I'm eating greasy spicy food.

Nice writeup on The Roost, their first year and future plans.

http://chicago.eater.com/2015/4/30/8515 ... oe-scruggs

I still love the product that the roost is putting out, but must add that the constancy is not there. Even in the same order, half of my biscuits were undercooked. I also wish they'd dial back the sugar in the chicken breading, but I'm willing to chalk that up as personal preference.

laikom wrote:I still love the product that the roost is putting out, but must add that the constancy is not there. Even in the same order, half of my biscuits were undercooked. I also wish they'd dial back the sugar in the chicken breading, but I'm willing to chalk that up as personal preference.

Funny you should mention the biscuits. I was there the other night and the biscuit they served me was overcooked. Nearly burnt on the bottom. I guess inconstancy works in both directions.

stevez wrote:

laikom wrote:I still love the product that the roost is putting out, but must add that the constancy is not there. Even in the same order, half of my biscuits were undercooked. I also wish they'd dial back the sugar in the chicken breading, but I'm willing to chalk that up as personal preference.

Funny you should mention the biscuits. I was there the other night and the biscuit they served me was overcooked. Nearly burnt on the bottom. I guess inconstancy works in both directions.

But that means on average, the whole lot was just right.

I'm a fan of Roost, I've been maybe 6 times since they opened. Not long after opening their mac n cheese had what I think was roasted red peppers in it and it really turned me off, but looking at recent photos online it seems they've switched to a more classic style. Other than the chips, I've find the sides to be pretty average at best, but I will try the mac n cheese next time I go. I usually mix it up and either get a spicy or nashville hot on a biscuit. I've been disappointed in Chicago biscuits for years, but the Roost biscuit is a thing of beauty. No quite on par with a place like Sunrise in NC, but very good. I've never seen it too busy, but I go at off hours, seems they do a pretty solid business.

Well, with fried chicken on the mind I ended up heading to Roost not long after my post. Four people were waiting ahead of me, my total wait was probably 25 minutes. The Nashville hot was less spicy than the last time I was there, not sure if they changed the formula due to complaints or it was just an off day. Good news: The new mac and cheese is awesome. Many times improved over the previous version I had. Chips were as good as ever too.

Last night a bunch of us carried out half bird dinners with coleslaw, mac and cheese and biscuits. Some herb some spicy no one got nashville hot. First time trying it and would definitely go back.

We all agreed it was really good fried chicken. I preferred the spicy to the herb. The coleslaw was great, homemade and not full of gloppy mayo, more like a vinegar based slaw The biscuit was very good. Would definitely like to try a breakfast sandwich on one of the biscuits.

We were wondering if they cut up the bird differently than most places as the breasts seemed oddly shaped, small but very meaty, do they remove the rib bone section?

As far as "ranking" them Id say they compare to my favorites Harolds and Evanston Chicken Shack. Roost's chicken has perhaps a little more interesting flavor than those two with the addition of the spice coating. Roost was perhaps a little less crispy then Harolds/ECS, but that could be because we called in our order and it was sitting in the box for a few minutes.

Excited to try Jared's Budlong FC soon!

Passed the new location around 500 n Milwaukee last pm. Signage in the window only.

Jazzfood wrote:Passed the new location around 500 n Milwaukee last pm. Signage in the window only.

first i've heard of this. i hope it's a second location, not a replacement. what'tya know?

justjoan wrote:

Jazzfood wrote:Passed the new location around 500 n Milwaukee last pm. Signage in the window only.

first i've heard of this. i hope it's a second location, not a replacement. what'tya know?

It's a second Roost location, located in the former Toni's pizza location at 457 North Milwaukee.

http://chicago.eater.com/2015/8/12/9143 ... river-west

I was fooling around on Google maps and saw that Roost had opened a new (to me) venue in River West. I read on the Intertubes that it opened last Fall. Has anyone been there?

http://www.theroostcarolinakitchen.com/ ... -west/c2gz

455 N Milwaukee Ave
Chicago IL, 60654
(312) 877-5738

jacketpotato wrote:I was fooling around on Google maps and saw that Roost had opened a new (to me) venue in River West.

It was also mentioned in the posts just above yours.

As a resident of the south since Maynard Jackson was mayor and Herman Talmadge Sr. our esteemed senator, I can testify that often seen menu items in the soul food oeuvre are 'rib sandwiches' and 'chicken sandwiches'.

Each 'sandwich' is comprised of two pieces of white bread. Contained within is a rib or piece of fried chicken. Dry. Repeat: two pieces of white bread. Not a biscuit. Never. Sometimes the rib is dipped in sauce, however. Either way the primary function of the white bread is as an edible napkin.

Think of these sandwiches as soul food tacos. As tacos are rich in in 'vitamin T', so are rib and chicken sandwiches equally enriched.

(With apologies to Rene G!)

Ive been craving some Nashville Hot for a while now and today I decided to try out Roost right over on Milwaukee and have it delivered to my job.

I got the 4 piece bone in Nashville Hot meal with a biscuit and mac n cheese. That biscuit was great! Based off that alone, im definitely gonna try a sandwich next time. The mac was nice, creamy and cheesy with some nice pepper flakes all in it. Now the chicken, it was good. I fell in love with Nashville Hot when I last visited a friend down in Nashville, this chicken didn't remind me of that. It had more of a sweet taste rather than HOT. It had nice heat, but i wish this could've been hotter. I like hot food and with the few levels of heat they advertise, i was expecting HEAT! My hot chips i got form the vending machine where hotter than the Nashville Hot! It didn't help that i had this delivered to my work and they sent me 2 breasts and 2 wings insted of the 4 piece mixed. The chicken itself was really moist especially it being all white meat.

Ill try em again for sure, but next time just going with a Biscuit sandwich.

No argument on the quality of The Roost's biscuit as a stand alone item. However, its lovely flaky nature is exactly what makes it unsuitable for a sandwich. I've had their boneless sandwich many times. The first time I ordered it with the biscuit was the last. It was really tasty, but the biscuit was practically nonexistent four bites in. It just doesn't provide the needed support for the rigors of a sandwich.

On the other hand, you could eat it with a fork and knife. If that's your plan, go for it.

Buddy

AlexAC wrote:Ill try em again for sure, but next time just going with a Biscuit sandwich.

Besides the disintegration factor that Buddy mentioned, the sandwiches are only available with boneless breasts. That's not exactly my preferred part of the chicken.