- READER REVIEWS
The Nugget Spot
Sun–Thu, 11:30am–10pm; Fri–Sat, 11:30am–2am
Nearby Subway Stops
4, 5, 6, L, N, Q, R at 14th St.-Union Sq.; L at First Ave.
For certain generations that grew up eating the McDonald’s prototype, which was introduced in the early eighties, nuggets resonate. These battered-and-deep-fried specimens come in six varieties (chicken, pork, catfish, polenta, mozzarella, turkey), and according to a sign posted by the register, they are made from “real meat.” Part of the appeal of a supposedly single-item restaurant, of course, is that there are no decisions to make: When at the nugget place, you’re getting nuggets. In fact, the opposite is true. You are faced with the temptation of ignoring the seven house-suggested pairings and playing chef-god, of choosing not only your (real) meat but also its batter, from “puffed rice” to “crunchy cereal,” as in the sweetened breakfast variety. Then there are the eleven accompanying sauces. After much experimentation and soul-searching, the U.G. came to the conclusion that we preferred, in descending order, the crunchy, heavily battered southern-fried chicken nuggets, a schnitzel-crusted pork, and a pretzeled turkey best. One nugget was more or less indistinguishable from the next, but they were all freshly fried and fairly juicy, and did in fact appear to be real meat as opposed to the mystery kind. Ironically, the sides (a thick-and-creamy-sauced mac ’n’ cheese made with corkscrew macaroni; a pretty good though oddly yellow-colored biscuit; a refreshing coleslaw of meticulously slivered carrots plus red and green cabbage) outshine the nuggets.Recommended Dishes
Southern Belle nuggets, Nacho Mac, Cool Slaw.
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