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Rosscoe's Chicken and Waffle's

Rosscoe's Chicken and Waffle's
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  • Rosscoe's Chicken and Waffle's

    Post #1 - December 18th, 2005, 4:56 am
    Post #1 - December 18th, 2005, 4:56 am Post #1 - December 18th, 2005, 4:56 am
    Image

    it's about 3700 block of S. MLK in Bronzeville.

    scheduled for Jan '06. I was gonna keep it a SECRET but... o well... we can do a parlor vs. roscoe's chicken & waffles comparo...
  • Post #2 - December 18th, 2005, 5:02 am
    Post #2 - December 18th, 2005, 5:02 am Post #2 - December 18th, 2005, 5:02 am
    Hot damn!

    I don't profess to be a fried chicken expert, but I lived in L.A. for a good stretch and developed a love for Scoe's Special. Here's hoping this place stacks up. Anybody have any info on whether it's the same ownership or a franchise or what?
  • Post #3 - December 18th, 2005, 8:39 am
    Post #3 - December 18th, 2005, 8:39 am Post #3 - December 18th, 2005, 8:39 am
    TonyC wrote:scheduled for Jan '06. I was gonna keep it a SECRET

    Tony,

    Secret? Keep Roscoe's opening in Chicago a secret? Shout it from the roof tops, this is really great news!

    Roscoe's Chicken & Waffles (Gower St, Los Angeles)
    Image
    Image
    Image
    Image

    Enjoy,
    Gary
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #4 - December 18th, 2005, 10:38 am
    Post #4 - December 18th, 2005, 10:38 am Post #4 - December 18th, 2005, 10:38 am
    While I'm certainly willing to give this place a fair chance, I'll remain skeptical that it can share anything more than Roscoe's name. Perhaps it's just my experience with the Evanston Hecky's BBQ and it's Chicago (franchised) location that is to blame.

    What's next, "Hot Doug's L.A."?!

    Admittedly, it would be pretty difficult to mess up chicken and waffles.
  • Post #5 - December 18th, 2005, 11:24 am
    Post #5 - December 18th, 2005, 11:24 am Post #5 - December 18th, 2005, 11:24 am
    they dont even share the name....notice the sign says "rosscoes"
  • Post #6 - December 18th, 2005, 11:35 am
    Post #6 - December 18th, 2005, 11:35 am Post #6 - December 18th, 2005, 11:35 am
    busta312 wrote:they dont even share the name....notice the sign says "rosscoes"


    And the chicken logo is different, too.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #7 - December 19th, 2005, 7:11 am
    Post #7 - December 19th, 2005, 7:11 am Post #7 - December 19th, 2005, 7:11 am
    Image Image
    Image

    Yes, it looks as if the Chicago restaurant will be an imitator. Here's hoping it's a good imitator!

    Parlor's waffles are top-notch but their chicken is overly breaded.
  • Post #8 - December 19th, 2005, 11:13 am
    Post #8 - December 19th, 2005, 11:13 am Post #8 - December 19th, 2005, 11:13 am
    busta312 wrote:they dont even share the name....notice the sign says "rosscoes"


    Wow! Good eye.
    That is just lame.
    It reminds me of "McDugels" (sp?) in the movie "Coming To America".
  • Post #9 - December 19th, 2005, 11:43 am
    Post #9 - December 19th, 2005, 11:43 am Post #9 - December 19th, 2005, 11:43 am
    There's actually a place by that name in Brooklyn.

    http://www.realeats.com/restaurant/3557
  • Post #10 - December 19th, 2005, 12:06 pm
    Post #10 - December 19th, 2005, 12:06 pm Post #10 - December 19th, 2005, 12:06 pm
    hey gv, one of your pictures looks like the chix has a possible light cream sauce on it, is that how it is served? that would seem to add a whole dimension to the dish and its taste
  • Post #11 - February 1st, 2006, 10:40 am
    Post #11 - February 1st, 2006, 10:40 am Post #11 - February 1st, 2006, 10:40 am
    Has anyone driven by this place lately to see if it has opened? Even if it's not related to the original Roscoe's, it might be good.
    When I grow up, I'm going to Bovine University!
  • Post #12 - February 1st, 2006, 1:09 pm
    Post #12 - February 1st, 2006, 1:09 pm Post #12 - February 1st, 2006, 1:09 pm
    Oh my, even though this is not related to the original Roscoe's in SoCal. I'm definitely looking forward to it. Chicken n Waffles are awesome! :9 I had my first try of Roscoe's Chicken and Waffles in Long Beach, CA. :9

    Mmmm Mmmm

    And their Mac n Cheese was great too! :9
    Akane
    A goin' out type of foodie gal
  • Post #13 - February 1st, 2006, 1:21 pm
    Post #13 - February 1st, 2006, 1:21 pm Post #13 - February 1st, 2006, 1:21 pm
    Fujisan wrote:Has anyone driven by this place lately to see if it has opened?

    bad news: now banner reads: SPRING of '06. the building is still under rehab....
  • Post #14 - February 2nd, 2006, 1:06 am
    Post #14 - February 2nd, 2006, 1:06 am Post #14 - February 2nd, 2006, 1:06 am
    tonyd wrote:hey gv, one of your pictures looks like the chix has a possible light cream sauce on it, is that how it is served? that would seem to add a whole dimension to the dish and its taste

    TonyD,

    The "light cream sauce" is onion gravy, which is optional, and adds an interesting, and tasty, dimension.

    Enjoy,
    Gary
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #15 - February 2nd, 2006, 12:39 pm
    Post #15 - February 2nd, 2006, 12:39 pm Post #15 - February 2nd, 2006, 12:39 pm
    Is there no place in the city for us to get C&W in the meantime?
  • Post #16 - February 2nd, 2006, 1:15 pm
    Post #16 - February 2nd, 2006, 1:15 pm Post #16 - February 2nd, 2006, 1:15 pm
    ndgbucktown wrote:Is there no place in the city for us to get C&W in the meantime?


    Parlor was mentioned earlier in the thread but not expanded upon.

    Thread here

    Best,
    Michael
  • Post #17 - February 2nd, 2006, 1:16 pm
    Post #17 - February 2nd, 2006, 1:16 pm Post #17 - February 2nd, 2006, 1:16 pm
    Doesn't Lagniappe have wings and waffles? Or am I misremembering?
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #18 - February 2nd, 2006, 1:31 pm
    Post #18 - February 2nd, 2006, 1:31 pm Post #18 - February 2nd, 2006, 1:31 pm
    I believe Skykark on Halstead and Cermak has them on the menu. Do a search to find the exact address. I havent been there in a few years.
  • Post #19 - February 2nd, 2006, 1:33 pm
    Post #19 - February 2nd, 2006, 1:33 pm Post #19 - February 2nd, 2006, 1:33 pm
    gleam wrote:Doesn't Lagniappe have wings and waffles? Or am I misremembering?


    Technically they have Wangs and Waffles. :wink:

    Rene G wrote:This reminds me, I need to get back to Lagniappe soon.


    Me too.
  • Post #20 - February 2nd, 2006, 9:21 pm
    Post #20 - February 2nd, 2006, 9:21 pm Post #20 - February 2nd, 2006, 9:21 pm
    ndgbucktown wrote:Is there no place in the city for us to get C&W in the meantime?

    Chicken-and-waffle specialists seem to have a tough time in Chicago. Floyd’s Wangs and Thangs on E 79th closed a few years ago (I never tried it). Last year Eat ’em Up Chicken & Waffles bit the dust (it was not a good place). There’s a relatively new chicken-and-waffle spot, Antwon’s. If you don’t mind getting your chicken and waffles at a non-specialist, many of the soul food restaurants can take care of you. I think Army & Lou’s always has it on the menu and you could build your own combination at many others.

    Antwon’s Chicken & Waffles
    2603 W 71st St
    Chicago
    773-737-6950
  • Post #21 - February 3rd, 2006, 7:46 pm
    Post #21 - February 3rd, 2006, 7:46 pm Post #21 - February 3rd, 2006, 7:46 pm
    atomicman wrote:I believe Skykark on Halstead and Cermak has them on the menu. Do a search to find the exact address. I havent been there in a few years.

    And the ever-present, incredibly thick cloud of cigarette smoke might add some nice flavor to the dish. :wink:
  • Post #22 - February 3rd, 2006, 11:50 pm
    Post #22 - February 3rd, 2006, 11:50 pm Post #22 - February 3rd, 2006, 11:50 pm
    As a long time fan of Roscoe's, I would recommend C'est Si Bon in Hyde Park. The waffles are fluffy and the chicken is crispy with some spice to it. It's not Roscoe's, but it is a decent stand-in.


    Cest Si Bon
    5225 South Harper Avenue
    Chicago, Illinois 60615-6306
    ph: 773.536.2600
  • Post #23 - January 15th, 2007, 3:24 pm
    Post #23 - January 15th, 2007, 3:24 pm Post #23 - January 15th, 2007, 3:24 pm
    TonyC wrote:
    Fujisan wrote:Has anyone driven by this place lately to see if it has opened?

    bad news: now banner reads: SPRING of '06. the building is still under rehab....

    Reviving an old thread a year later... Did this place ever open and has anyone tried it?

    Kristen
  • Post #24 - February 19th, 2007, 9:01 am
    Post #24 - February 19th, 2007, 9:01 am Post #24 - February 19th, 2007, 9:01 am
    Drove by yesterday. There is a sign hanging that now reads "Chicago Rosscoe's", but it still isn't open. The building looks complete, and there is a sign in the window of Rosscoe's saying the place is 30% sold.
    When I grow up, I'm going to Bovine University!
  • Post #25 - February 25th, 2007, 3:11 pm
    Post #25 - February 25th, 2007, 3:11 pm Post #25 - February 25th, 2007, 3:11 pm
    Not that I tried it- but yesterday- I did notice that The Grand Luxe Cafe at Michigan & Ontario does list Chicken and Waffles on its Menu.
    Go for it!!!
    :?
  • Post #26 - March 15th, 2008, 4:30 pm
    Post #26 - March 15th, 2008, 4:30 pm Post #26 - March 15th, 2008, 4:30 pm
    It’s not often you wait two and a half hours to eat for ten minutes. The persistent mass of humanity waiting patiently in the lobby on opening day at Rosscoe’s Chicken and Waffles made the weekend brunch crowds at Wishbone and Bongo Room look like fun. Based on crazy demand (the line rarely thinned out in the three hours we we’re at the restaurant), we’d venture, at least for today, that Rosscoe’s was probably hotter than Schwa or Alinea.

    Most of the patrons I spoke to were there because they thought this was the first Chicago outpost of the Los Angeles Roscoe’s chain. Chicago’s “Rosscoe’s” is not affiliated, though conversations between patrons and employees did nothing to dispel that myth. On two separate occasions, people told the manager, “We’re so happy you came from California”, and both times he responded, “We’re glad to be here.” We’re pretty sure, even with the alternate spelling, it’s only a matter of time before Roscoe’s slaps Rosscoe’s with a trademark infringement suit.

    The wait for a table was only about an hour and a half. But it took us another hour after we placed our order to receive our food. According to an employee, the point of service ordering system had gone down, and most likely frazzled by the chaos, two employees quit during the shift.

    Still, I’ve waited in line for over three hours to eat at the now defunct Uglesich’s in New Orleans, and the food justified every minute. That was not the case here. The waffles were tasty, but soggy and lacking any kind of golden exterior crunch. Eggs were overscrambled and our breast meat on one of the chicken pieces was dry.

    The homemade biscuits might have been good, but they had dried to hard tack by the time they reached our table. The Tonya Joi, or a mixture of fruit punch and lemonade may have been fresh (we didn’t get a chance to ask), but it tasted like Crystal Light and Country-Time and was way overpriced at $2.80.

    Our leg and our thigh pieces we’re juicy, and the spice profile, which has a bit of bite, though nothing like say Popeye’s spicy, was good. In fact, I’d take a plate of the chicken skin here anytime. The cheese grits were airy and lumpless, some of the best I’ve had locally. Also, the chicken livers, coated in the chicken spices were really good. Many places tend to overfry and dry them out, but these were spot on, and dipped in the waffle syrup, they were kind of like poor man’s foie gras.

    The good news is that Rosscoe’s has a takeout window. Next time I’ll use it. As long as I don’t have to wait two hours, I think the chicken, livers and grits are worth a repeat visit.

    Rosscoe’s is located at 3947 S. King Dr., 773-536-3300

    Pictures of food here
    MJN "AKA" Michael Nagrant
    www.hungrymag.com - All Things Tasty
  • Post #27 - March 15th, 2008, 6:15 pm
    Post #27 - March 15th, 2008, 6:15 pm Post #27 - March 15th, 2008, 6:15 pm
    I'll probably wait until the lines die down, but I'm anxious to try it. When I lived in Atlanta, there was Gladys Night's Chicken & Waffles -- that we, as college students, went to almost more as a dare but then ended up loving the combination. Visited a couple more times before moving back to Chicago...

    The only chicken & waffles I've had in recent years was at Kitch'n on Roscoe last summer. It was OK, but I prefer actual pieces of chicken to a chicken breast.
  • Post #28 - March 16th, 2008, 8:41 am
    Post #28 - March 16th, 2008, 8:41 am Post #28 - March 16th, 2008, 8:41 am
    Man, how did chicken and waffles get all the food press in Chicago out on opening day? The mythic lure of something from LA shining its Tinseltown favor on our midwest podunk? Monica Eng has a piece too in which she says she was told three people in the kitchen quit during the first shift. Yeah, and you didn't immediately volunteer to work there to get the full story on what a gothic nightmare it must be back there? Where's your journalistic hunger for the story, huh? Overwhelmed by hunger for chicken and waffles? Ben Hecht would have announced that he was Dr. Felix von Egglehofer, the Viennese fried chicken master, happy to offer his services, just to get inside that Chamber of Horrors and get a scoop! That was when reporters were reporters and chickens were waffles!

    Meanwhile, if you want chicken and waffles and don't have four hours to spend waiting for them, they're right here.
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  • Post #29 - March 16th, 2008, 8:48 am
    Post #29 - March 16th, 2008, 8:48 am Post #29 - March 16th, 2008, 8:48 am
    Mike G wrote:Meanwhile, if you want chicken and waffles and don't have four hours to spend waiting for them, they're right here.


    Alternatively, you can Do It Yourself at any restaurant with fried chicken and waffles as separate menu items.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #30 - March 16th, 2008, 12:17 pm
    Post #30 - March 16th, 2008, 12:17 pm Post #30 - March 16th, 2008, 12:17 pm
    I can't speak for Monica, but I can tell you, I wasn't there because of anything from LA...I actually have no LA perspective with Roscoe's to speak of. I was just curious about a new spot promising what is a revelatory sweet and savory companionship when done right. Had I known it was going to take so long, I probably would have waited...but at some point, once I make the investment of time, I stick it out hard headedly 'til the end. It's probably some weird David Blaine style food lust gene I have...It definitely wasn't about tinseltown shining on midwest podunk or whatever...I hate coastal food coverage bias as much as anyone (though I would like an in-n-out burger here).

    There was no need to go back in to the kitchen, because you could see right in. It was a pretty straightforward story....relentless checks backed up on the pass, a deep fryer section unable to keep up with countless fried chicken orders, and a staff with no sense of how much a madhouse the first day would be. Frankly except for those shots of opening day at Krispy Kreme spots, I don't think I've seen much like it locally. If your heart wasn't in it, you would've quit too.
    MJN "AKA" Michael Nagrant
    www.hungrymag.com - All Things Tasty

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