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Load up on reclaimed wood, antique typewriters that say “I’m not a blogger, I’m a writer,” barware that would make Dram & Grain jealous, and maybe an old high school locker you could turn into storage or a smoker.
For Mike, he’s headed to the register with kitchen cloths for his expo area at The Red Hen that look very South of France, plus the occasional tin of local salt.
Assess your hunger, then decide if you can handle a quarter or half chicken that both come with two sides.
Fried yucca, plantains, green beans, and rice & beans all make the cut. There are four, and we asked Mike to rank them: “Yellow no question is number one, it’s tangy like a Peruvian ranch dressing; then green with its heat and herbs; followed by basic blanca, which is like garlic aioli; and finally the salsa rojo that has a little too much heat for me.” Truthfully, you can save the sauces for your fried yucca because the chicken is so flavorful on its own.
“They do really good wood-fired pizza with a great beer list,” Mike says.Mike, who is admittedly in the early stages of kombucha enjoyment, digs the original four teas flavor.The market stretches down Laurel Ave in between Carroll and Eastern Aves on Sundays from 10am-2pm.Mike, who admits he has snobbishly sworn off drip coffee, orders a double espresso and a spinach & feta hand pie he hits with Sriracha.La Mano isn’t a sprawl out with your laptop-type place, but co-owner Javier Rivas (pictured) has made it a place you want to take respite with cool re-purposed materials and local art. at least according to Mike who is there every Sunday.
If you visit Roscoe’s, you want the “Antica” with tomato sauce, smoked mozzarella, local organic sausage, pepperoni, Italian ham, garlic, and Parmesan cheese. It’s heaven on earth for frozen treats, namely all-natural gelato from a man named Gianluigi Dellaccio (so clearly you can trust his zabayon, tiramisu, or bacio flavored gelato). “In the restaurant industry, everybody has a chicken spot,” he explains.