The ChipShop (3/26/2011)

So, for our first vkusnyatina find, we thought we’d describe our most recent trip to one of our favorite eateries: the Atlantic Ave. ChipShop right here in Brooklyn.  We’ve been there a few times before, and have never been disappointed.  This time was no exception.

Now, we don’t go here too often, because it’s basically Brooklyn Heights, which means no parking so we’ve got to take 2 trains to get there.  But, Craig just started a new job, and we decided a celebration was in order.  Plus, it was Restaurant Week, so we got two 3-course meals for $25.

Of course, since it was Restaurant Week, the place was packed.  I mean PACKED.  ChipShop is as close to an authentic British Pub as you’ll ever find in NYC.  This means that when there’s a football match on (read: soccer) the bar will be filled to capacity.  And when there’s a great deal like this going on, people come from all over.  So we waited for a table.  And waited.  And waited.  For over an hour.  Outside.  In the cold.  At night.

You may be asking: was it really worth it?

Yes, it was.  It always is.

ChipShop’s main claim to fame is that they will deep-fry anything you bring in.  And they do mean anything, as long as it will: a) fit in the fryer and b) not dissolve and foul the oil.  Typical items on their menu: 3 types of fish and chips, chicken fingers and chips, battered shrimp and scallops and chips, fried macaroni, deep-fried burger, deep fried pizza, deep fried Mars bar, Twix, Snickers, Twinkies…  When we were there, there was a special on deep-fried Cadbury eggs.  There are also various Shepherd’s Pies and macaroni dishes.  Craig especially loves their impressive selection of imported and craft beers and a very respectable whisky list.  There are normally 16 beers on tap, plus 2 cask ales.

Because we went specifically for the Restaurant Week special, our choices were somewhat limited.  Craig went with deep-fried macaroni and cheese for starters, moved on to battered cod and chips, and washed it all down with a nice Tetley’s Ale from Yorkshire, England.  The deep fried mac ‘n cheese was as awesome as it sounds: a delightful ball of breaded and fried down-home comfort food.  While eating more than one a month will probably result in an infarction, it’s well worth the risk.  As the name implies, fish and chips are ChipShop’s signature dish, and the cod and chips do not disappoint.  While some claim to prefer the available haddock, Craig can’t tell the difference between the two.  The fish is battered and fried to perfection, crispy and golden on the outside, warm and flaky on the inside.  The chips (french fries, for those who don’t speak Brit) are a nice balance between the thicker cut preferred by Brits and the thinner style favored on this side of the pond.  Served with malt vinegar and a very tasty English ale, it’s enough to make you think you’re in a centuries-old pub in Worcestershire instead of decades old building in Brooklyn.  The Tetley’s Ale was not quite as hoppy as he would have preferred, but Craig still found it a nice compliment to the meal.

Mari started with fish fingers and tartar sauce and then tried a Shepherd’s pie, along with a very strong Dry Blackthorn Cider.  The fish fingers were crispy on the outside and flaky on the inside and definitely felt like pieces of fish rather than a ground up mixture.  The tartar sauce they came with was tart and tangy, thin rather than chunky, and very delicious.  Mari actually briefly considered what else she could dip into the sauce so as not to let it go to waste.  The Shepherd’s pie was served with lots of melted cheese on top and a side of green peas.  It was incredibly hot and remained incredibly hot for a very long time.  Once each forkful was allowed to cool to consumable temperature though, it was very flavorful yet totally simple.  Meat, mashed potatoes and cheese – simple.  Totally recommendable and repeatable.  The cider is very different from what some of the American Ciders are like.  True to its name, it’s very dry but not sour, not sweet either, and is reminiscent of Granny Smith apples. 

We both had a rhubarb crumble with custard for dessert.  We agreed that it would be a dish perfect for breakfast.  It was served in a large soup plate and can be described as similar to a cobbler covered generously in a sweet and creamy custard cream.  It was a wonderful blend of sweet and tart, smooth and crumbly. 

Everything was delicious.  After our meal, neither of us felt like we could get up from the table.  Portion sizes were as generous as ever and even though they were so packed it was a fire-hazard, service was still friendly and fast.