The dish on Long Island's restaurant and food scene.
Wednesday evening is Chicken Night at Snaps American Bistro in Wantagh. For $5 you get four pieces of fried chicken (breast, wing, leg, thigh). Sides are also $5, so you can put together a very economical dinner.
I wish I had enjoyed my bird more, but it tasted more sweet than chicken-y. Snaps chef-owner Scott Bradley told me that he added brown sugar to the seasoned flour mixture into which the buttermilk-soaked chicken was dredged before it was deep fried. I also wish I had requested my mushroom gravy on the side; it did nothing for the chicken except make it messier to eat with my hands. (But I persevered.)
Sides were a mixed bag: asparagus were perfectly done; herb-dusted French fries were good, too. But the truffled macaroni and cheese was unpleasantly soupy. The too-greasy kale in the roasted kale salad was buried under the weight of mushrooms, dried cranberries, two kinds of cheese and small orange cubes that were purportedly butternut squash but were eerily tasteless.
My dismay was not apparently shared by other diners. The place was full (reservations are a must) and everyone seemed to be having a great time.
Snaps American Bistro is at 2010 Wantagh Ave., Wantagh, 516-221-0029, snapsrestaurant.com.