Pecking House

21st May – 1st June

Why did the chicken cross the Atlantic? TO BLOW YOUR MINDS.

Brooklyn’s Pecking House is not only the home of New York’s hottest fried chicken (literally), it’s also the birthplace of a cultural phenomenon known as paraesthesiac hysteria: the Beatlemania-like effects of lip-tingling Tianjin chillies, Sichuan peppercorns and duck fat on fried chicken enthusiasts (i.e. everyone).

With a waiting list 10,000 strong and a legion of super fans from Eater to the New York Times, Pecking House’s cult status is the real deal, but how did Eric Huang (Café Boulud, Gramercy Tavern, Eleven Madison Park) end up on the wrong end of a deep-fried stampede? Like a real life ‘Carmy’ Berzatto, the answer is simple: family. In an effort to save his parents’ restaurant during the pandemic (the OG ‘Pecking House’), Eric began making Southern-inspired fried chicken using the spicy Taiwanese flavours that he grew up with. The rest is history.

We’ll be ripping up the rulebook for Eric’s fortnight in London, offering staggered bookings and a tight menu of undisputed P.H. classics, so everyone gets a taste of the magic.

‘Chilli-laced Fried Chicken’ with sides of ‘Mashed Potatoes, Duck Heart Gravy’ and ‘Butter Bean Salad, Sesame Oil’ will be bookended with a welcoming ‘Bone Broth with Truffled Wontons’ and a delightfully wobbly ‘Almond Panna Cotta with Seasonal Stone Fruit and Ginger’. But let’s be clear. You’re here for the chicken and we don’t blame you.

Instead of a single seating, we’re offering regular restaurant bookings for this one (from 6:30pm). Depending on table size, booking slots will be a minimum of 1.5 hours. Due to the nature of this menu we are unable to cater to gluten allergies or intolerances.