Wednesday, Jul 30, 2014 07:05 am est

Nugget Spot offers twist on classic snack with variety of choices

Posted on October 22, 2013 | by Christina Chung

via facebook.com

The Nugget Spot opened its doors earlier this month, offering visitors  juicy poultry, vegetable, seafood or dessert in fried, nugget shapes.

Jason Hairston, the owner and chef of The Nugget Spot, was born and raised in New York City. Hairston, who was exposed to a variety of cultures while working in kitchens, said the restaurant will soon offer exotic combinations like jerk with mumbo sauce or General Tso-style crusts.

“We just experiment and find something that works,” Hairston said. “And when it does, you know. It’s just like magic.”

The Nugget Spot also offers fried pork, fish and brussel sprouts. Each delectable batch comes with one house-made sauce selection ranges from $5 to $7. Extra sauces are 75 cents each. The restaurant also has a variety of sides available, such as nacho mac ‘n’ cheese and mixed greens ($3).

“The nuggets taste authentic in the sense that they don’t taste like they are full of chemicals or preservatives,” CAS sophomore Sanjana Sinha said. “They taste fresh and are pretty filling.”

The restaurant’s variety of sauces are great as well. The SHHHH sauce is a combination of creamy, smoky and savory flavors that pairs well with any nugget. The Smokin’ J’s BBQ sauce, Hairston’s personal favorite, is perfect with a southern fried chicken nugget.

“The southern fried chicken nugget has been the most popular so far,” Hairston said.

A typical basket consists of eight to 10 nuggets, and each serving of nuggets is made fresh to order.

“People seem to expect their orders right away,” Hairston said. “They’re not sitting around all day, waiting for people to buy them. They’re meant to be enjoyed right then.”

Even though it has only been open for two weeks, a strong customer base has already formed. Hairston said some customers return to the restaurant constantly, some even come two or three times a day.

Of course, dealing with the pressures of running a fast-growing eatery on his own is no easy task. But Hairston said he understands the reality of the situation. He said his desire is to perfect and fine tune the operation, and then take in a higher customer volume.

There will also be new items soon to coincide with Thanksgiving, including turkey meat with cranberry sauce and a butternut squash side. Hairston is also working on providing a discount for NYU students.

The Nugget Spot is located at 230 E. 14th St., between Second and Third avenues.

 

A version of this article appeared in the Tuesday, Oct. 22 print edition. Christina Chung is a contributing writer. Email her at dining@nyunews.com.

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Felipe De La Hoz

Multimedia Editor | Felipe De La Hoz is a Colombian national studying journalism at the College of Arts and Sciences. Having been born in Colombia and raised in the United States, Mexico and Brazil, Felipe is a trilingual travel aficionado and enjoys working in varied and difficult environments. Apart from his photography, Felipe enjoys investigative reporting and interviews, interviewing the likes of Colombian ex-M-19 guerrilla fighters and controversial politician Jimmy McMillan. He has covered everything from governmental conferences to full-blown riots, as well as portraiture shoots and dining photography. Having worked under Brazilian photojournalists for Reuters and AFP, Felipe hopes to one day work on demanding journalistic projects and contribute to the global news cycle.

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News Editor | Ann is a liberal studies sophomore who lived in Florence during her freshman year. She plans on double-majoring in journalism and political science and is always busy. She is constantly making lists and she loves to laugh.

 

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Daniel Yeom

Daniel started at the Features desk of WSN last Spring, writing restaurant reviews whilst indulging on free food and consequently getting fat. Last Fall, he was the dining editor, and he this semester he is senior editor. Daniel is in Gallatin (living the dream) studying Food & Travel Narratives, incorporating aspects of Food Studies, Journalism, and Media, Culture, and Communication. He loves food more than life itself.

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