Birdbox - Review - Times Square - New York - The Infatuation

"Don’t confuse Birdbox’s line with the Hamilton matinee crowd—they’re on the same “quaint” block just west of Times Square. The spot is the New York expansion of a San Francisco fancy fried chicken sandwich shop that comes from a fine dining restaurant. It’s located within the Backstage Food Hall, and you’ll have to wait—for up to an hour during their dinner rush—to get to the front of their line. Birds are fried to order, and it can take a while for them to come out. If you’ve got time to kill, the chicken here is pretty solid, especially if you’re someone who likes to post your meals on the internet. You’ve got a few options: whole wings, bone-in chicken breasts, a chicken sandwich made with breasts, and their viral “Claude the Claw,” a fried chicken sandwich made with a leg quarter that still has the foot attached. On the inside of every one of the Birdboxes, there’s a little note explaining that the claw is not just for stunt, but because they source their chickens from small farms. Whatever the case may be, this sandwich is sought after—it routinely sells out about 30 minutes into their dinner service. If you find yourself in this spot (like we have), grab a spicy falcon sandwich instead. Food Rundown Whole Chicken Wings We love a whole wing, and Birdbox makes a great version. Get it hot—your wings will come dusted in a chili powder that’s as vibrant as a bag of Takis and has a bright chili flavor. This was the most juicy chicken we had here. photo credit: Will Hartman Quarter Chicken We like that this is served on the bone. Order it spicy. photo credit: Will Hartman Spicy Falcon Chicken Sando We’ll be honest—we were expecting more heat. This is a perfectly fine chicken sandwich, if a little dry. It’s not worth waiting in line for, but we do love the spicy yeayo (spicy mayo) sauce and the bread and butter pickles. photo credit: Will Hartman Waffle Fries Justice for waffle fries. These are crunchy with discernible potato fluffiness, and best dipped in their spicy yeayo sauce." - Will Hartman