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Who would have thought that a spicy condiment known colloquially as "rooster sauce" would have gotten so ubiquitous? Anyone who's tried it, basically. Sriracha has become my ketchup, if I'm going to be honest. But beyond being something that Brooklynites can just eat at home, many chefs have incorporated it into their dishes to startling effect. One such chef is Dale Talde, who uses it in many amazing ways, but my favorite might be as a coating to his Korean chicken wings that he serves with waffles and coconut brown butter syrup at brunch. I'm drooling just thinking about it.
Talde; 369 7th Avenue, Park Slope