Brine Chicken

The chicken sandwich is ridiculous—the pulled meat in juicy shreds, laced with blackened-chili honey-garlic sauce, topped with coleslaw and stuffed between slices of grilled brioche spread with peppery aioli. It’s one of those sandwich challenges where you swear you’ll only eat half but can’t stop. Chicken is what it’s all about at Chelsea’s Brine, the antibiotic-free birds brined for 24 hours, fire-grilled and ordered via self-serve kiosk. The eatery offers various cuts along with salads, sides, sauces and a few tables if you’re staying.