Chef Eric Huang has worked in various facets of the dining industry, from the kitchen of his family's restaurant to Eleven Madison Park, a Will Guidara-helmed restaurant considered the best in the world. However, for Pecking House, Huang's new restaurant in Park Slope, he decided to ditch the white tablecloths for a casual yet vibrant gastronomic experience that has quickly gleaned a loyal following throughout New York City. 

"The inception of Pecking House is inseparable from my childhood and my cultural background. The cuisine  is the curious byproduct of an Asian-American childhood.  The Chili Fried Chicken recipe, for instance, was germinated in my early days of eating plenty of KFC, Taiwanese fried chicken and Chinese-American food. I think it is a dish that speaks especially to those who have an immigrant or minority experience in America, as the cultural melding is quite obvious and usually successful.  " - Chef Eric Huang

Pecking House's fried chicken-based menu includes unique twists on the American staple. For first-timers, Chef Huang recommends the aforementioned Chili Fried Chicken, which he describes as "his first born" and "the one that started it all." Chicken can also be battered "naked" or with salted egg, for those who prefer less spice.  

After rigorously training as a chef for 12 years, Huang left Eleven Madison Park in January of 2020 with the hopes of opening his own fine dining establishment. The realities of the pandemic quickly set in, and he pivoted to helping out at his parent's restaurant--something he had done regularly growing up. It was in that small restaurant kitchen that the idea for Pecking House hatched  as a pop-up, with Huang developing recipes that could easily be produced and delivered with limited resources. The deliveries proved to be a success amid quarantine. 

 "Anxious New Yorkers stuck in their apartments were greatly relieved and comforted by a fun experience and some good food, it turns out.  It was impactful for me to see how much genuine happiness these Pecking House meals were bringing to people. Pecking House helped remind me that cooking is about nurturing and making other people happy. Our nascent experience as a pop up helped structure the foundation of Pecking House as a permanent location in many positive ways. We remain resourceful, adaptive and plucky while also always adhering to our roots of nurturing and hospitality." - Chef Eric Huang

Having worked under one of the world's leading restaurateurs, Huang's principles and standards of service are always high and top of mind, with Will Guidara's idea of "unreasonable hospitality" (as discussed in his recent book) resonating powerfully. 

"Going well past people's expectations of what their experience would be, constantly pushing your team to consider new angles and perspectives, and investing energy in oft-discarded ideas are all tenets by which I still hold my craft to. " - Chef Eric Huang

To learn more about Pecking House and Chef Eric Huang, visit the website. You can also follow Pecking House on Instagram.