Here’s the deal, so many things can go wrong with fried chicken: too much breading, too oily, too salty, too bland…and the list of “too’s” can go on and on.  Over the past year or so I’ve found yet another admiration for the Japanese, their mastery in the kitchen and their amazing execution of fried chicken (checkout Takahachi and Niko).  Hence my surprise when I found the same soy-garlic-ginger based crispy yet juicy fried chicken at a wine bar with Italian heritage.  Well, guess what?  As the saying goes, “behind every kick-ass fried chicken, stands a skillful & brilliant Japanese cook”.  Read more here on Yoshi and what inspired this exceptional dish ($9.00).

Terroir (various locations), 24 Harrison St. at Greenwich.  212-625-9463.  http://restauranthearth.com

Satisfied crave:  Spring 2012.