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 If good things come in small packages, then this is the greatest fried chicken joint in the world.
The teeny tiny Coast Café in Cambridge turns out gloriously golden fried chicken so good it would make the Colonel roll over in his grave. Every piece is crispy and juicy, and every bite is fully seasoned all the way to the bone. Like any great recipe, this special blend of herbs and spices is closely guarded.
Tony Brooks – Chef/Owner Coast Café: “Well I can’t tell you all the secrets, but a little garlic, a little onion, a little secret secret here and there and it’s perfect every time.”
The road to poultry perfection is paved with love, corn oil, and a good marinade.
Tony Brooks – Chef/Owner Coast Café: “Okay, I’m grabbing my chicken out of my marinating bags. Throwing it in my seasoned flour bucket… And then it’s fried… ten to fifteen minutes.”
The chicken is always fresh and crispy, because every batch is made to order. So a little bit of patience is required.
Tony Brooks – Chef/Owner Coast Café: “Definitely, we think it’s worth the wait. It’s not the typical chicken that’s sitting in a warmer and you don’t know how long it’s been there. It’s nice and hot and crispy and ready to go.”
Of course a great chicken dinner isn’t complete without some comfort food sides, and there’s no shortage of them at Coast Café. Leading the way, is the impossibly cheesy Mac and Cheese.
Tony Brooks – Chef/Owner Coast Café: “Oh the Mac and Cheese is a wonder. Full of cheese, full of flavor.”
Made with a secret blend of cheeses, and topped with buttery breadcrumbs for that little bit of crunch, it’s no wonder why this side dish is a top seller. Not far behind are the super sweet, syrup smothered candied yams.
Tony Brooks – Chef/Owner Coast Café: “I wouldn’t say it’s overwhelming sweet, but it’s really really good.”
And the home cooked classics just keep on coming. There’s fall-off-the-bone ribs… and
flavor packed grilled chicken. If you’re looking for something a little lighter, you’ve come to the wrong place.
Tony Brooks – Chef/Owner Coast Café: “Everything in moderation, you know. It doesn’t hurt.”
But wait. You still have to leave room for the home-style desserts, like the heavenly sweet potato pie. Or the crispy, chewy, chocolate chip cookie that’s as big as a hubcab.
Tony Brooks – Chef/Owner Coast Café: “It’s a big cookie, for only a dollar too.”
But the greatest guilty pleasure on the dessert menu, is the incredible banana pudding.
Tony Brooks – Chef/Owner Coast Café: “The banana pudding is a homemade pudding that is made from scratch and it’s put over a layer of bananas and a layer of vanilla cookies. And on top of the pudding we put a few crunchy cookies so it’s a little crunchy on top, and it’s real good.”
Just one bite is like getting a delicious dose from a banana I-V. And this sweet taste of nostalgia is somehow smooth, crunchy, and lumpy all at the same time.
At Coast Café, turning out food this good is a family affair. Recipes have been passed down from generation to generation, and Tony even has his mother in the kitchen to lend hand.
Tony Brooks – Chef/Owner Coast Café: “This is my mother, Velmer Brooks. And she’s helping to cut up onions for the collard greens.”
But even Mom has to conform to Tony’s high standards.
Velmer Brooks – Tony’s Mom: “I’m re-chopping the onions because he’s a perfectionist like his dad. It has to be a certain size, even though they’re going to cook up in the food, and change size, he likes them a certain way.”
The Books family has become even closer working at Coast Café, because the cooking is done in extremely cramped quarters. It’s amazing that all this fantastic food, with such big flavors, comes out of such an impossibly small kitchen.
Tony Brooks – Chef/Owner Coast Café: “We get into our days where we’re bumping and bruising and pushing out the way, but we make it through.”
Believe it or not, the kitchen is spacious compared to the dining room. It’s little more than a tiny counter with only three seats. Just a couple people can turn Coast Café into standing room only, so most customers get their orders to go. That way, they get a taste of home cooking, at their home. And that’s what it’s all about at Coast Café, a Phantom Gourmet… Hidden Jewel.
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Review Date:
6/24/2006 |
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