John's Fried Chicken

The fryer specializes in dark meat, turning out combos limited to legs and thighs only beneath a heavily seasoned, savory batter. Toward the rear, a display table holds a variety of Dominican classics, from roasted pork (pernil) by the pound and rotisserie chicken to yellow rice and spaghetti. Plates are filled out with staples like boiled green bananas (guineo), fried plantains, and yuca. The space keeps things simple and cheap, channeling the lively energy of a neighborhood cafeteria with Dominican music and friendly service.