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Excuse me, would you
like some chicken with your cartilage? Although this is not a real
option at Teriyaki Boy, we certainly wish it was. This guys are about
as careful as Jason Voorhees when cutting up their chicken to make
the chicken teriyaki. We've been surprised to not find necks, heads,
feet and beak in our chicken teriyaki, although we imagine we're just
the lucky ones. To call the quality at this joint suspect is really
heaping entirely too much praise upon the staff. The "chicken"
is a nice mixture of bone, cartilage, gristle, dark meat and darker
meat and is topped with this mystically irresistible teriyaki sauce
that is somehow crackalicious and keeps us coming back despite the
inferior grade grub. The upstairs dining area is like eating lunch
on a subway car, with about half the room and a quarter of the charm.
The decoration is early-seventies bus station and the cleanliness
is mid-eighties crack-den. We suggest skipping the dine-in experience
and taking your animal parts to a cozier joint--say your fluorescent-light
drenched cube in your hermetically sealed office. [MF]
Other Locations:
Teriyaki
Boy (Carnegie Hill)
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