Skip to main content

Loosie’s Kitchen: “Low Country Grub With a N’awlins Drawl”

Over a year ago, Damien Del Rio went on a road trip through the South with his business partners. They headed down to New Orleans from Brooklyn, and went through the low country of the Carolinas and Georgia, stopping in Alabama and Mississippi before they arrived in New Orleans five days later. During their journey they stopped at just about every kind of restaurant you can imagine — gas stations, diners, shacks, fine dining restaurants — and the idea for their new Williamsburg eatery Loosie’s Kitchen, which serves up “low country grub with a N’awlins drawl.”

The menu was drawn from the rich tapestry that makes up the South. “The menu and Loosie Rouge were born out of a love affair with the south and particularly New Orleans.” says Del Rio.”And culturally speaking there are strong parallels between New Orleans and New York. There is what we know as Creole, that blends French, African, Spanish, Native American, German, Italian, and Irish. Then the influences that came with the Chinese that were there in the nineteenth century to build the railroad, to Vietnamese that came over in the 70’s after the war. Our menu literally draws from all these influences. Take for instance our ribs and grits, it’s a Vietnamese-style braised ribs with cheesy grits that will blow your mind.

Recommended Videos

The restaurant, which is drenched with Modernist decor, offers everything from Oysters Bloomberg, a take on Oysters Rockefeller, a fried shrimp ‘po boy, pastrami carpaccio and blackened catfish. Del Rio encourages diners to try the fried chicken. “No matter how many times a week I eat at my restaurant, and how many new things I have to try because the kitchen is putting out some specials that may some day make it onto the menu, I order that fried chicken and cornbread every single time,” he says. “That and Loosie’s Slaw is the perfect combo.“

Once you’re done dining at Loosie’s just head next door to Loosie Rouge, the sister cocktail bar of Loosie’s Kitchen, that is brewing up one of the coolest scenes in Williamsburg. If you’re not going to be anywhere near Williamsburg soon, try their fried chicken at home:

Loosie‘s Kitchen Fried Chicken

Serves 10 people

5 pounds boneless chicken thighs, cut in half

Marinade:

3 cups buttermilk

2 Tbsp trappey’s hot sauce

1 tsp mustard powder

¼ tsp turmeric

2 Tbsp  kosher salt

2 ½ Tbsp black pepper

2 ½  cups all purpose flour

⅛ tsp salt

5 eggs

Assemble marinade ingredients in a deep bowl and whisk. Add chicken thighs and marinate for 6 – 8 hours of overnight.

Remove from marinade and shake off any excess. place on paper towel lines baking sheets.

Beat eggs with some water in a large bowl. Mix flour and salt in another bowl.

Put chicken in egg mixture and then flour mixture and place gently into fryer. Do not overcrowd the fryer. Remove after 7 -8 minutes, depending on size of the thighs.

If using a cast iron pan, flip chicken after 4 minutes and cook for another 4 minutes.

Place on a rack to rest for 3 minutes.

Serve with hot sauce and biscuit.

For more information, visit loosieskitchen.com.

Photo Credit: Oleg March

Ann Binlot
Former Digital Trends Contributor
Ann Binlot is a New York-based freelance writer who contributes to publications like The Economist, Wallpaper*, Monocle…
A Michelin-starred chef guides us on pairing wine and pasta
pasta courses at Massara NYC

Enjoying a nice bowl of fresh pasta? While steak and wine are often touted as the perfect pairing, pasta is also a complex pairing for wine. But with so many pasta types, cooking styles, and sauces, pairing pasta with wine is a complex task. We decided to try out the new pasta-tasting menu at Massara, a Southern Italian restaurant in New York helmed by Chef Stefano Secchi of Rezdôra (a one Michelin-starred restaurant).

"Michael Duffy and the somm team has done well in the pairing," said Chef Stefano Secchi. "Luckily, the wines on our list pair well with the food eaten in the region…a strong ethos and throughline of our restaurants."  

Read more
I tried the Kamado Joe Konnected Joe—here’s how it handled real recipes
Even if you make mistakes you can create crowd-pleasing meals with Kamado Joe Konnected Joe
Pre-heating the Kamado Joe Konnected Joe guarded by with Happy.

I jumped at the chance to test the Kamado Joe's Konnected Joe Digital Grill and Smoker. Like most members of our extended family of avid cooks and eager eaters, I enjoy grilling year-round. Still, my experience has been limited to conventional charcoal grills and three-burner propane grills. I was curious about what it would be like to cook with a ceramic grill, and grew even more excited by the prospect of precise temperature control promised by the Konnected Joe.
Why cook with a kamado-style grill

Kamado-style ovens, stoves, and grills use heated stone or ceramic to provide radiant heat that cooks the food. The Kamado Joe brand of kamado grills cooks with radiant heat, with thick ceramic sections in the cooker. It can take some time to reach the desired temperature, but the grill's heavy insulation retains the heat for a long time.

Read more
How I upgraded my De’Longhi Rivelia to make incredible cold espresso drinks
How to unlock six new cold foam recipes
De'Longhi Rivelia

I first started using the De'Longhi Rivelia espresso machine, the brand's newest fully automatic, innovative, and touchscreen espresso maker for home use. I was instantly impressed with how easy this espresso maker was to use and how quickly it made it possible to prepare all my favorite espresso-based beverages.

Ironically, I was so caught up in learning how to use the machine to make hot coffee drinks that I forgot it could also make cold coffee drinks. Once I upgraded with the De'Longhi LatteCrema Cool kit, I unlocked a whole new world of possibilities for cold coffee drinks, from an iced white flat to an iced cappuccino. This tiny upgrade changed the game, solidifying just how much I love this espresso machine.
De'Longhi Rivelia LatteCrema Cool

Read more