Bagock, pronounced like a chicken’s squawk, is the playful name for this fried chicken spot whose interior evokes a country cabin. Chef Gillian Clark’s classic American recipe hits the jackpot: the crust thick and golden, the meat pliant and worth devouring down to the bone. A half chicken comes with two not-too-sweet buttermilk doughnuts, fried to order so they’re warm and fresh. The Williamsburg storefront is informal—order at the counter, grab a bottle of hot sauce and dig in at a weathered wooden table.
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