My friend Heidi emailed, “’I’m dying to go to Redhead. Any interest?”
“Sure,” I emailed back. “Something special you want to try?”
“Bacon brittle,” she replied, “and… fried chicken”
Our meal at The Redhead, gastropub bistro in the east village, began with a bottle of Gruner Veltliner, Austria, 2008 ($39), an appetizer portion of Low Country Shrimp served with sliced andouille sausage atop Anson Mills Antebellum grits ($12; an entree portion would have been $18) and her requested bacon peanut brittle – a bowl of spicy peanuts with bits of bacon 
scattered throughout.
I ordered the pan seared salmon ($24) with fennel, pink grapefruit and avocado once I learned that the salmon was wild Nova Scotian. A best bite for sure! 
The buttermilk fried chicken ($18) was crispy on the outside and moist and tender inside – even the often dry breast meat — served with cornbread, spinach & apple salad and pecans.
Don’t miss an order of salt & vinegar roasted fingerlings ($5), AKA fries!
We ended with a glass of vidal ice ($10), standing stone, New York 2007; my preference is always German eiswein, but this was mighty smooth and tasty.
– bonnie
The Redhead
349 East 13th Street
New York, NY 10003
212-533-6212
www.theredheadnyc.com
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