Charles’ Always Has Me Covered
Smothered in love
Being back in New York City from Barbados for a short spell afforded me the serendipity of staying at a friend’s place directly across the street from the only location of my fave Charles Pan-Fried Chicken that I had yet to patronize.
When I decided to skip lunch to all the better enjoy a takeout Charles’ dinner, I visited the spot located between Columbus and Broadway/Amsterdam and, fittingly enough, ordered the one Charles Pan-Fried Chicken dish I hadn’t tried yet — the smothered [fried] chicken, which I rewardingly paired with a side of blackeyed peas over rice and a side of mac ’n’ cheese.
The homemade gravy smothering the fried chicken was full of flavor and richness (and never set to a “gelling” consistency which often mar “smothered” dishes once they start to cool).
Originator chef Charles Gabriel is from the same area of South Carolina that my own, late father was from, and every meal or dish or menu item I order — including the beverages and desserts as well — couldn’t “sing” more like home to me, and couldn’t remind me more of the very best home meals I grew up with.
