Mon-Fri, 7:30am-10pm; Sat-Sun, 8am-10pm
N, R at 23rd St.
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Hill Country’s Marc Glosserman has already paid tribute to the cuisine and culture of his family’s native barbecue-crazed Lockhart, Texas. Now, with Hill Country Chicken, he celebrates the home-style cooking of his grandmothers, Elsia and Betty two women who were way ahead of the curve as far as current New York food trends go. Elsia (a.k.a. Mama Els) was the buttermilk-brined-fried-chicken expert, and Betty the pie-master, and both are the inspiration for chef Elizabeth Karmel’s menu. The chicken may be deep-fried and the service cafeteria-style, but Mama E. and Grandma B. would undoubtedly like the 100-seat bi-level space done up like a homey country kitchen in pale blues and yellows. Though what they’d make of the Texas hand roll fried chicken tenders, coleslaw, sesame seeds, crushed almonds, and hot-pepper jelly wrapped in a flour tortilla is anyone’s guess.Breakfast
Mon.Fri., 7:30 a.m.11:30 a.m.