The braised short ribs with kabocha ($38) rise above as Potluck Club’s imperative dish. They look delicious, and their best bites are as light and buttery as they appear, with a few drier, denser tastes in between. ![]() The biscuits arrive in pairs, their photo-ready surface enticingly gold with flecks of veggie green, abstractly rectangular in handmade fashion. The chicken is crispy and juicy, portioned to fit between scallion biscuits and spread with a bit of accompanying chili-plum jam for a little DIY sandwich. The reimagined plate could fairly be described as deconstructed, topping boneless fried thighs amplified by white pepper and a five-spice blend with the green pickled slices, capsaicin somewhat reduced from the process. Otherwise, plan to ignite another day or ask for extra jalapeños with your salt and pepper chicken ($25). So, if you’re wondering out of caution, do not worry. But with few exceptions, Potluck Club’s Cantonese American menu items are not intended to be “hot” in the fiery, peppery sense more typically associated with, say, Sichuan cuisine. Overheard at Potluck Club, which the team from Milk & Cream Cereal Bar opened on Chrystie Street in June: “Is this going to be spicy?” It is going to be skillfully seasoned, yes, which does not answer the question, I know. ![]() Heat and spice are not necessarily synonymous.
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