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Mitchell Fish & Chips
Jesse Reed 

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617A Vanderbilt Ave. Brooklyn, NY 11238

718-789-3212 

 

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  • Soul Food
    $
    cash
  • Takeout, Delivery, Kid Friendly
    Beer, Wine
    Accepted, Not Necessary
  • No Parking
Description

The prodigious culinary accomplishments of African Americans in the Southern United States-sometimes known as soul food-are an eroding presence on the city's culinary scene, and the remaining examples should be cherished and supported. Mitchell's offers the standards: knock-out fried chicken with more black pepper than flour in the supremely crisp crust, mac and cheese with little squiggles of cheddar, collards laced with smoked turkey wing, and pork ribs slathered with barbecue sauce and oven-roasted. Grab one of the booths in the sunny front room, and try the fresh-veggie succotash if it's available.







Back to TopAwards | Visit the Best Of Website

  • 2011 | Best Fried Chicken

    The prodigious culinary accomplishments of African Americans in the Southern United States--sometimes known as soul food--are an eroding presence on the city's culinary scene, and the remaining examples should be cherished and supported. Mitchell's offers the standards: knock-out fried chicken with more black pepper than flour in the supremely crisp crust, mac and cheese with little squiggles of cheddar, collards laced with smoked turkey wing, and pork ribs slathered with barbecue sauce a... More »

  • 2008 | Best Fried Chicken

    Robert Sietsema: There's no better fried bird in town than at Mitchell's Soul Food, a working-class holdout in upscaling Prospect Heights. The skin does the crisping work--it's only lightly dusted with flour, salt, and pepper--and the resulting product is juicy and crunchy at the same time, and the staff couldn't be nicer. The sides are great, too!Sarah DiGregorio: The Korean-style fried chicken at BonBon Chicken is cooked to order, so you may have to wait a few minutes, but yo... More »

  • 2007 | Colonel Sanders's Last Meal

    Let's treat the horny old codger to a last meal of real fried chicken--not the crap he peddles in his innumerable franchises. I'm thinking about the perfect bird at Mitchell's Soul Food, which arrives moist and fleshy, the crisp skin unencumbered except by the merest dusting of flour. And the sides are fab too, including collards and cheesy mac-and-cheese. And, if we can get Harland there during the harvest season, he'll be tasting Mitchell's legendary succotash of fresh corn, okra, and... More »

  • 2006 | Finest fried chicken

    Evidence of a matriarchal chicken-production system going back nearly a century that originated in the Carolinas, the wonderful fried chicken at Mitchell's Soul Food is made to order from scratch. Dark skinned, succulent, salty, it doesn't get any better than this. Go for a half-bird, or economize with the cryptic "chicken leg sandwich." Fresh garden vegetables make late summer and early fall--when a succotash of corn, okra, and tomatoes is sometimes available--the best times to... More »

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  • Spring Guide: Slurp Through the Recession

    Spring Guide: Slurp Through the Recession

    By Robert Sietsema | Wed, March 18, 2009

    We've always depended on noodles for a cheap, fast meal, and with the economy on the skids, we've never needed them as much as we need them now. Luckily, there are more types to choose from in New York than ever before. The recent flood of Chines... More »

  • Endangered Bird

    Endangered Bird

    By Robert Sietsema | Tue, July 04, 2006

    The cooking technique was brought to America by enslaved persons from coastal West Africa. Applied to chicken, it became the cornerstone of the cuisine called Southern cooking. When African Americans, principally from Georgia and the Carolinas, st... More »

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