With a name like Goood Frikin’ Chicken, my pal Lucky and I HAD to try this place. GFC, as they refer to themselves, serves a variety of Mediterranean style food. Served either a la carte or as a complete meal (with salad, olive oil pita bread, garlic dip, and a choice of a side: house potatoes, baked beans, basmati rice pilaf, mac and cheese, or hummus), they offer kababs, falafels, and shawermas. A la carte items range from $4.95 to $6.75 and complete meals range from $7.25 to $8.95. But as described by the name, they’re known for their goood frickin’ chicken. Thanks to its newly renovated seating area, the restaurant finally has good frickin’ ambiance, too. Before, a few stools lined up against the window accompanied a few spartan tables with
We ordered one whole rotisserie chicken meal as well as a half open flame chicken meal. For sides, we chose the hummus and a half of macaroni and cheese and a half of basmati rice pilaf (they were scraping the bottom of the pot for mac and cheese by when we got there). The car ride home was pure agony: the tantalizing aroma filled the entire car, enticing us to tear into the chicken on the way home. But I resisted the temptation, knowing that it would be impossible to control a greasy steering wheel.
When we finally arrived home, we threw ourselves onto the chicken like starving vultures. We began with the rotisserie chicken, which was seasoned with a blend of Mediterranean spices rubbed into the skin. Because it is slow cooked, the flavor is infused throughout the whole chicken. That being said, some may find the skin too flavorful, but I thought it was delicious with the basmati rice. The rotisserie allows the chicken to be evenly cooked while keeping it moist. Even the breast, which can easily be overcooked, was moist. On top of that, the meat was not excessively oily. It is greasy enough that the handi-wipes they give you are very useful, but you don’t feel as though the chicken will slide down your throat. A subtle hint of lemon gave the meat a tanginess which accentuated the mild spiciness. The open flame chicken was seasoned with similar, if not the same, spices. However, because it was cooked differently, the meat was a tad spicier. Although it was still quite moist, it was definitely drier than the rotisserie chicken. The whole meal was definitely enough to feed three grown adults, perhaps even four. The half open flame chicken was just overkill.
The sides that came with the meal were hit or miss. The olive oil pita bread was oxymoronic: somehow it managed to be pillowy despite its being drenched in olive oil. When eaten with the chicken and the accompanying garlic spread, it was perfect. My only complaint was that there was not enough pita for the whole meal. The salad, consisting of lettuce, scant tomatoes, and a lemony dressing, was refreshing and light. Alone, it was relatively bland; with the chicken, it was great. But like the pita, the amount given left a lot to be desired. The macaroni and cheese was entirely unappetizing, perhaps because we got the last scoop. I was reminded that the name of the place was Goood Frikin’ Chicken, not Goood Frikin’ Sides.
If you find yourself in the
Goood Frikin’ Chicken
(415) 970-2428
Open daily 11am to 10pm
4 out of 5 stars
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