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Fans of Korean barbecue won’t find what they’re looking for here; despite the name, what this chain is famous for back in Korea is its take on KFC-style fried chicken and fixings—in other words, Seoul Food. Just about everything served here comes right out of the kitchen’s row of Fryolators—most notably, whole and half chickens, wings, drumsticks, and nuggets, all fried in olive oil, the company’s trademark. Although there are several variations on the theme, the original-recipe chicken, which encases moist, slightly tangy meat in a light, super-crunchy crust, is the clear winner (the “sweet & spice” and teriyaki-flavored “teri-gold” versions are gloppier). Served in a paper basket with a hot buttermilk biscuit and a side of crispy waffle fries—or a Styrofoam cup of delicious, Velveeta-orange macaroni and cheese—the chicken makes a markedly better meal than what you’d find at Kentucky Fried. The only downside is the wait time; a half-chicken order might take 20 minutes to arrive at the take-out counter (or at a table in the brightly lit, hospital-white back dining room). Delivery is a better option, though even that can be time-consuming; according to a staffer, in the first month that it opened, two of BBQ Chicken’s delivery bicycles were stolen. — Sarah Gold

BBQ Chicken shares its storefront with a bubble-tea and milkshake counter, TKettle. The Watermelon Slush is a wonderfully refreshing, Slurpee-esque blend of ice and puréed fresh watermelon.

Olive nuggets, $4.95; mac & cheese, $2.89