Spatch’s coleslaw balances sweet and tart
Q: Friends and I had lunch last week at Spatch Flagler Village. The chicken was delicious and there were so many options, but the coleslaw was outstanding! It was refreshing to not have the standard coleslaw. I’m hopeful you would consider requesting the coleslaw recipe. — Linda Danoff, Fort Lauderdale
A: You’re right Linda, there is nothing standard about the coleslaw or the eatery. In February 2017, The Restaurant People, South Florida’s veteran hospitality gurus, launched a unique eat-in and take-out fast casual concept with a promise to deliver high-quality food and professional service. TRP made good on their pledge and people flocked to get a taste of their “poultry with personality.” The peri-peri marinated, grilled chicken at Spatch Grilled Peri-Peri Chicken in Coral Ridge (3848 N Federal Highway, Fort Lauderdale, 954-607-1703, spatchperiperi.com) was so well received TRP expanded their Fort Lauderdale coop in May 2018 with Spatch Flager Village (468 N. Federal Highway, 954-338-2600).
The hormone and antibiotic-free chicken at Spatch is marinated overnight in their own peri-peri sauce before grilling over open flames. You can order the bird whole, by the half, quarter, breast, thigh or wings with a choice of sauces (mild, medium, hot, lemon-herb and sticky mango) and as a platter, bowl, sandwich or salad.
Over a dozen regular and deluxe side dishes at Spatch have also developed a following. The sides menu includes coleslaw, loaded fries, rice and beans, quinoa salad, street corn, sweet potato mash, sweet and spicy kale, mac and cheese, and roasted veg, among others.
A special shout-out goes to TRP’s culinary director, Executive Chef Peter Boulukos and Spatch’s Head Chef Keesha Lherisson for sharing their coleslaw recipe. What sets this slaw apart? According to Boulukos, “This slaw is a little different than traditional slaw with the addition of the dried fruits and almonds. It has a great balance of sweet and tart, and it goes perfectly with the slight-spice of the peri-peri chicken.”