Wound up at Porta Via in BH last night. Always found it to be just ok. This time I noticed they have brick chicken. Even though I had just had brick chicken at the Grill on Sunday I decided to compare. Must say to my surprise the brick chicken at Porta Via was as good or better than the Grill (which I find very good). The Grill’s onion rings tops Porta Via’s fries, but all in all it was a better than expected meal.
Is that like pressed chicken? that’s the preferred way of frying chicken back home… quite common in Armenia, Georgia, Russia… i’ve been doing it to some success lately too
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The menu describes it as “brick pressed roasted chicken” so I assume its a derivative of Chicken Tabaka. Your method looks pretty cool. Following Steven Raichlin’s advice I have done it by wrapping a brick in foil and using that for a press. Regardless of the tools its great stuff!
Where is it?
Santa Monica.
yep Tabaka is the only name I know for it…
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Never heard of the place, thanks for the link.
Yep… I do this (picture courtesy of @Nemroz)
…But instead of a pot, I keep this tucked away in a baggie.
P.S. Missed you. Where have you been?
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Nice trick with the water for weight.
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I have been very busy with work. Try and read but haven’t been posting much.
Thanks for asking!
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