WESTFIELD, NJ — Joel Keller can’t get enough of Roosterspin’s super-crispy, extra-juicy Korean double-fried chicken. The restaurant reviewer for The New York Times wrote that he orders it “half and half;” half brushed with hot sauce, half brushed with soy-garlic.
Keller also recommended Roosterspin's yuzu sea bass appetizer, tuna tataki, pork kimchi mandoo and galbi L.A. cut short rib appetizer in his review, which was published online Friday and will appear in print in the Sunday Times this weekend.
To read the review, click here.
Roosterspin’s owner, Mihae Cho, was told that this is just the third time in history that a Westfield restaurant has been reviewed by The Times.
Although her first restaurant, Mono + Mono, which Cho opened with her husband in Manhattan, was written up in The Times before, Cho said she was surprised Keller came all the way to Westfield to write about Roosterspin.
“I didn’t think it would happen here,” she said. “We’re really lucky someone from The New York Times came all the way out here to find us.”
Actually, Keller came to Westfield twice.
“Between our visits to the restaurant, strategically located next to the Westfield train station, all I could think about was its delicious double-fried signature dish,” he wrote in his review.
If Cho feels a sense of déjà vu, it could be because Mono + Mono was featured in The Times just three months after it opened, in 2006. Now Roosterspin has been open four months, and here she is again. If history repeats itself, she’ll have a very busy weekend ahead of her.
For reservations, visit www.Roosterspin.com.