WILLIAMSBURG — Locally raised poultry brined in sweet tea and fried in duck fat is debuting on Bedford Avenue just in time for the inaugural meal of 2013.
"Sweet Chick" will specialize in chicken and waffles — including traditional Belgian, bacon cheese and herb, seasonal and gluten-free varieties — when the Southern-style eatery swings open its doors on the corner of North 8th Street, chef Coby Farrow said.
"We're opening January 1st with brunch," Farrow said, noting that the fresh chicken would come from nearby farms including Clawhammer and that it would be brined for 24 hours in the restaurant's kitchen. "We're farm-to-table," he said of the local focus.
Barbecue dishes and peel-and-eat shrimp will also be on the menu, as well as a full liquor selection, said Farrow, the former chef at Ward III in Tribeca who has worked in restaurants around Manhattan.
The partners opening Sweet Chick — with "reclaimed wood" in an "old style" decor, Farrow said — are already familiar with its future Bedford Avenue corner, where Saint Alp's Teahouse was open until a few months ago.
The owner of Pop's Burgers on North 8th Street (with an additional location in Manhattan) and the proprietor of Organic Planet grocer on the block are joining forces to run the indulgent cafe, according to staffers at both businesses.
Sweet Chick opens Jan. 1 at 164 Bedford Ave. and will serve brunch, lunch, and dinner, Farrow said.