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SUN - THURS : 6PM - 12AM
FRI - SAT : 6PM - 2AM
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SAT - SUN : 11AM - 4PM
At Sweet Chick, our philosophy is simple: great food, a cool vibe, and interesting cocktails at a great price.
Along with some of the best fried chicken and waffles in New York City, we're serving what we like to call American cuisine with a Southern accent: rustic but modern American comfort food and twists on classic dishes and cocktails, plus home-baked desserts that will make you feel like a kid again.
Our dining room, on the bustling corner of North 8th and Bedford Ave, is as cozy and inviting (and locally-sourced) as our food.
Sam Saleh comes from a long line of New York entrepreneurs. He grew up in Brooklyn, and as a kid he worked behind the counter of his father’s store on Flatbush Avenue. He put this experience to good use when he opened Organic Planet in Williamsburg, now a neighborhood staple. A few years ago, he was one of the first business owners to invest in Bushwick, opening Swallow Café on Bogart Street. Sam now brings his neighborhood-centric, local-driven vibe to Sweet Chick.
John Seymour has been behind New York bars since he was ten years old. Born and raised in Manhattan, he grew up in his father’s Irish pub, starting off as a bar back. After 7 years as a bartender in legendary New York City spots like Pangea, Nocturn, Snitch and Stereo, John ventured out with his wife to open the popular burger joint Pop’s of Brooklyn (Williamsburg) in 2007. Burger-lovers came in droves, so the couple opened a second location in Manhattan in 2011. John and his wife live around the corner from Pop’s of Brooklyn and Sweet Chick with their three kids.
Chef Randy Reppel has been part of the culinary scene on both coasts, cooking in top San Francisco restaurants and running catering kitchens in LA and NYC. He has worked with San Francisco’s Michael Mina, Los Angeles’s Fred Eric, and New York’s Justin Smillie. Classically trained, Chef Randy’s culinary influences range from traditional French technique to the street food of his childhood in Vietnam, Thailand, and Iran. He joined the Sweet Chick team after spending the past two years as a private chef for a range of clients in New York and Martha’s Vineyard.