The Grateful Dead have continued to have a rich afterlife since their final show in 1995. First as Furthur, then as Dead & Company, most of its remaining members resumed touring a few years after Jerry Garcia died. Tribute acts reinvent the group’s songs in a myriad of genres, like local jam band Roots of Creation, with its Grateful Dub franchise.
Then there are the faithful re-enactors. Best known is Dark Star Orchestra, which will pull a setlist from the vault on any given night and let Deadheads guess the time-traveling destination. Rainbow Full of Sound takes that idea a step further, taking on whole tours.
Waynard Scheller put RFoS in 2012, to recreate the Dead’s 1980 run at New York’s Radio Music Hall. It was supposed to be a one-time deal. Fans loved it, though, and RFoS became a staple in Scheller’s home base of New Jersey.
In early 2020 they embarked on their first national tour, this time doing every date from the legendary 1972 European tour — almost. “We got about nine shows in, and then Covid shut us down,” Scheller said in a recent phone interview. When lockdown ended, they were finally able to finish. “Song by song, show by show, in different cities around the country. It was a huge success.”
This time around, Scheller and his shifting cast of close to 30 musicians are stretching out even more.
“It’s evolved into retracing the ’70s,” he said. “We’re starting with Europe ’72 and ending with Terrapin Station.” An upcoming show at Newmarket’s Stone Church will have Scheller on keys, guitarists Steve Bernstein and Jim McGuigan, Alan Lerner on drums and bass player Jair-Rohm Parker Wells.
RFoS is no ordinary cover band. In their hands, songs like “Eyes of the World” and “I Know You Rider” can rise above the original versions. Scheller suggests how the Dead might have sounded if Bruce Hornsby had been in the piano seat instead of Keith Godchaux in the 1970s.
Schiller is quick to point out that Godchaux was playing in the band when he was first drawn to the Dead, and that his successor Brent Mydland cemented them as a favorite band.
“When I saw them for the first time in 1978, it was Keith,” he said. “The second show was Brent. I caught like 200 shows with him on keyboard, but Keith was my first influence.”
He is a big Hornsby fan and covers many of his songs as a solo artist. Much like the band he emulates, instinct guides Schiller when RFoS performs.
“It comes out organically,” he said. “It’s not like I plan to sound like this one or that one; I just allow my influences … between Keith, Brent and Bruce … to come out on any given night.”
This is not the first Dead tribute Schiller has been part of. He initially worked with members of venerable Long Island band the Zen Tricksters, touring as Jam Stampede. He then played with Dark Star Orchestra founding guitarist John Kadlecik. One memorable night, he did a show in a New York City crypt, and in the process met Zach Nugent, of Garcia acolytes JGB, and Kenny Brooks.
Brooks played with Dead guitarist Bob Weir in RatDog, and the introduction led to an invite for Schiller to co-produce a benefit show in San Francisco, where he played in Weir’s band. “It was definitely surreal,” he said of the night. “I was kind of in shock … I wouldn’t say starstruck, because I didn’t get his autograph. It was an honor to work with him.”
That experience with the Jerry Garcia Foundation, raising money for the Yoko Ono-founded charity Imagine There’s No Hunger, led to his path crossing with Hot Tuna’s Jorma Kaukonen and Jack Casady, and, subsequently, to Jason Crosby and Grahame Lesh of the Lesh Family Band.
It all rests on a love of the Grateful Dead. As to why the seminal jam band excites him so much, “it’s a combination of a lot of things,” he said. “I like the improv part, where we can create music within the music. Every night we perform, it’s a different experience, and that’s interesting and stimulating as a musician.”
Finally, Schiller said, “the songs are just amazing … country, blues, bluegrass, jazz, rock and reggae, they just mixed it all together — and the big picture is the Grateful Dead.”
Rainbow Full of Sound w/ Schells & Vine When: Saturday, May 13, 8 p.m. Where: The Stone Church, 5 Granite St., Newmarket Tickets: $20 at stonechurchrocks.com
Peter Quill and the gang return for one last? (probably not) hurrah in Guardians of the Galaxy Vol. 3 — not the worst Marvel Cinematic Universe movie, but not nearly as fun as the The Marvels trailer that preceded it.
This outing is largely Rocket’s (voice of Bradley Cooper) story, though he is often separated from the main group, so we don’t get a lot of his cranky raccoon personality or the group dynamic that was such a big part of the first outing. We meet up with the gang hanging out on Knowhere, doing Guardians work and trying to help a depressed and frequently drunk Peter/Star-Lord (Chris Pratt), who still hasn’t gotten over the loss of his Gamora (Zoe Saldaña) back in Infinity War.
Adam Warlock (Will Poulter), a powerful but stupid creation of the Sentinels (think “golden Elizabeth Debicki” from the second Guardians), shows up to steal away Rocket. The gang — Groot (voice of Vin Diesel), Mantis (Pom Klementieff), Drax (Dave Bautista), Nebula (Karen Gillan) — manages to keep Rocket from being Warlock-napped but he’s grievously injured and attempts to heal him uncover that Rocket is, essentially, password protected. The crew sets off to find the lab where Rocket’s enhancements were engineered to get his system unlocked and make him capable of being healed. This puts them in the path of The High Evolutionary (Chukwudi Iwuji), a powerful nutcase whose experiments have resulted in a variety of strange species, from the golden Sentinels (who were trying to steal Rocket for him) to animals like Rocket with tortuously applied extra limbs and abilities to a planet of humanoid animals that have, like, rabbit faces but otherwise mow the lawn and drive 1980s-model sedans and stuff.
The alternate-universe Gamora, who was stuck in the present after Endgame and who is now a professional thief with Sylvester Stallone and crew, joins up with the Guardians gang to head to the High Evolutionary’s base of operations to search for the Rocket password. She may not have the same emotional connection to Peter and the others but she also finds herself fighting to unlock Rocket’s password and protect him from the High Evolutionary henchmen trying to steal him. It seems that Rocket and his abilities to learn and think for himself represents the HE’s most promising technological achievement and he wants Rocket’s brain to help him engineer another super species.
I know that all sounds like a lot of plot, but somehow it isn’t. It’s like rice cakes — seems large but there’s not actually a lot to it when you dig in. This movie has a lot of ideas but not much in the way of fully developed story; it’s more like pieces of “oh, and maybe they could” glued together, kind of the way you do with a project where you don’t have a really clear focus and so you just keep adding “more” until it looks big enough.
I think the writers’ strike and the accompanying A.I. talk probably put this fear out into the ether, but what I felt very quickly while watching this movie was that this was the kind of movie we’re all afraid we’ll get if A.I. starts writing films. Like, it seems Marvel-ish, it has lines that feel like jokes, it has a line up of well known songs for the soundtrack, it has the general vibe of its creator having seen previous Guardians movies. But there is that Uncanny Valley, timing-not-quite-right feel to it — to the quips, to the physical humor, to the emotional beats, to the music. If this movie were a person it would be blinking both not enough and then suddenly too much.
James Gunn, human writer on all the previous Guardians movie (and the loveably goofy Christmas special), is the writer and director here. Why the movie feels like it was more lab grown than organically created, I’m not sure. Maybe it’s trying to do too much? It puts Rocket at the center but still tries to give us Peter’s story and his relationship woes and tell the story of the group and its development, and it seeks to establish this very bonkers villain who either needed to dial it back or just turn the knob all the way up. (As is, the HE is just kind of a forgettable nothing.) And there’s some character development for Mantis that gets worked in even though it feels like the movie doesn’t really have time for it.
What made the first Guardians movie and these characters a delight was the shagginess of them — generally, they’re not the best or the brightest and they are frequently jerks to each other, but they were scruffily likable and had their adventures in a more fantastical space setting than, like, the Iron Man/Captain America top-shelf part of the MCU. While Vol. 3 keeps us in a land of odd creatures and big colors, the charm and the low-fi fun are mostly gone and have been replaced with something too processed to let its characters have memorable moments or its story to really pop. C
Rated PG-13 for intense sequences of violence and action, strong language, suggestive/drug references and thematic elements, according to the MPA on filmratings.com. Written and directed by human person James Gunn, who is I guess bound for DC now, Guardians of the Galaxy Vol. 3 is two hours and 29 minutes long and is distributed in theaters by Walt Disney Studios Motion Pictures.
Are You There God? It’s Me, Margaret. (PG-13)
A 12-year-old comes home to New York City from a happy summer at camp to learn that her family is moving to the New Jersey suburbs and all the horrors of sixth grade will be experienced with new kids at a new school in Are You There God? It’s Me, Margaret, a very sweet, 1970s-set adaptation of Judy Blume’s classic novel.
Margaret (Abby Ryder Fortson), only child of Barbara (Rachel McAdams) and Herb Simon (Benny Safdie), likes living in the city, near her beloved grandmother Sylvia (Kathy Bates). She’s nervous about what this new place and these new kids will be like. On arriving in New Jersey, she’s sort of claimed by neighbor girl Nancy (Elle Graham), also a sixth-grader, who will be in Margaret’s class. Nancy has queen-bee-ed herself to the leader position in a foursome of girls that now includes Margaret as well as Janie (Amari Alexis Price) and Gretchen (Katherine Mallen Kupferer). She demands that this club concern themselves with bras, periods and the boys they like, a list she insists begins and ends with Philip (Zachary Brooks), a boy in their class.
Margaret, though, is quickly charmed by Moose (Aidan Wojtak-Hissong), friend of Nancy’s slightly older brother Evan (Landon Baxter). And, informed by the lady in the department store that she doesn’t really need a bra, Margaret finds that she’s been talked into wearing a very uncomfortable “grow bra.” Please, she prays to/begs of God, please let her chest grow and let her get her period and be normal and regular like everybody else — except of course the only “everybody” who really seems to be in that boat is a girl named Laura (Isol Young), who is living out her own tween hell thanks to Nancy’s unfriendly comments.
Meanwhile, underneath all the “why, God, why?” of being 12, Margaret is dealing with something of a religious struggle after learning some difficult aspects of her family’s history. Barbara never talks with her strict Christian parents — and Margaret has never met them — because they cut Barbara off when she married Herb, who is Jewish. Neither Barbara nor Herb has ever imparted religion on Margaret, saying she can decide for herself when she grows up. But now Margaret has decided that she’d like to decide — trying out synagogue with her grandmother and church with some of her friends and hoping she’ll feel something that will let her know “what she is.” Along the way, she talks to God — pouring out fears and general anxieties about, you know, 12.
I don’t remember how much of this is in the book but in between elements of Margaret’s story we get these little peeks at Barbara’s story and her struggles and changes. She has gone from being a working mother in the city to a stay-at-home mother in the suburbs. She is also dealing with going from being a mother to a kid to being a mother to a tween girl who is gently trying out aspects of teenage-ness and looking for bits of independence. This might be one of those things you notice more depending on where you, the viewer, are personally, age- and life-circumstance-wise, but I enjoyed how the movie gave us Barbara’s struggles and her attempts to find her place in this new environment. McAdams fills in this character so nicely, giving us so much context to who Barbara is with just a facial expression.
To a smaller degree, we also get little glimpses of Sylvia’s life and her changes. With her family no longer nearby in the city, she’s sort of rearranging her identity. Margaret’s independence and her distance mean changes for Sylvia too — eventually leading to an extended trip to Florida — which is just a neat aspect to see examined, even just briefly.
But what this movie really does best, I think, is get to that “please let me be normal” desperation at an age when there really is no “normal.” Fortson is a winning Margaret — selling Margaret as a kid and Margaret as a teen, Margaret as a willing follower and Margaret as someone who knows how to stand up for herself. The character can take you right back to your tween self while the movie offers gentle character studies of multiple generations. B+
Rated PG-13 for thematic material involving sexual education (or really, the lack of sexual education by these girls who have to rely on a stolen anatomy book and a school health class) and some suggestive material, according to the MPA on filmratings.com. Written and directed by Kelly Fremon Craig, Are You There God? It’s Me, Margaret is an hour and 46 minutes long and is distributed in theaters by Lionsgate.
Just before it reopens for a fourth season later this month, The Hill Bar & Grille at Manchester’s McIntyre Ski Area is inviting attendees ages 21 and up to partake in a night of food, beer and wine samples, along with live music and silent auction items to support local charities.
Vine & Hops at The Hill, happening on Thursday, May 18, is a joint partnership with Rock 101’s Greg & The Morning Buzz. Returning for a second year, the event will feature more than 300 craft beers and wines available to taste, alongside eats from local restaurants. Proceeds generated from the silent auction will go toward Lend a Helping Can, a nonprofit whose beneficiary organizations include 12 New England-area agencies combating hunger and homelessness.
“Last year was our inaugural event, and it was a good turnout, but we are definitely expecting a larger turnout this year,” McIntyre Ski Area marketing director Aly Coakley said. “We have a big tent scheduled to come in and be set up outside so we can utilize the indoor and outdoor space. We have such a great opportunity to use The Hill in the summertime now.”
The entry fee allows attendees to sample food and drinks from vendors that will be set up both inside the restaurant and out on its patio. A full list of participating breweries, along with the available selection of options they will be pouring, can be viewed online at the event’s website.
“One cool thing to note … is that we have a new partnership that we’re doing with 603 Brewery. They created The Hill Bar and Grille’s Down Hill IPA, which is an exclusive beer for us,” Coakley said. “We’re going to have samples of that available, and have that for purchase during the summer. … We’re also going to have five different tables of a variety of wines, from lower-end ones to some higher-end wines that are worth trying out.”
Passed hors d’oeuvres and a chef’s carving station from The Hill Bar & Grille will be featured at the event, while about half a dozen other local eateries are expected to serve options of their own, including barbecue from KC’s Rib Shack and seafood from Hooked Restaurant. During the evening, everyone will have a chance to bid on a variety of prized items, from tickets to an upcoming Boston Red Sox game to a tour with the Manchvegas Brew Bus for up to 10 people. McIntyre will also take bids on skis, a snowboard and a 2023-2024 season pass.
“Typically there’s a starting bid, based on the value of that item. By the end of the night, whoever has the highest bid wins, and then we would just cash them out from there,” Coakley said. “They take their item home and then that money would go directly to Lend a Helping Can.”
Since 1990, Lend a Helping Can has raised more than $2 million, including a record $382,000 raised in the year 2022. Beneficiaries include the New Hampshire Food Bank, Families in Transition, My Friend’s Place and multiple local and regional branches of the Salvation Army.
The Hill Bar & Grille, meanwhile, is expected to reopen for the season on May 30, Coakley said, with events scheduled throughout the summer before it closes for ski season around the end of October.
Second annual Vine & Hops at The Hill When: Thursday, May 18, 5 to 8 p.m. Where: The Hill Bar & Grille (McIntyre Ski Area), 50 Chalet Way, Manchester Cost: $50 per person; ticket includes food, beer and wine samples, as well as access to bid on the featured silent auction items. Tickets are available in advance online and on the day of the event. Visit: mcintyreskiarea.com/activities/vineandhops Event is 21+ only.
Participating food and beverage vendors
603 Brewery (Londonderry, 603brewery.com)
Able Ebenezer Brewing Co. (Merrimack, ableebenezer.com)
Tamworth Distilling (Tamworth, tamworthdistilling.com) Five tables of select wines will also be available for sampling. See the event website for the full list.
New Hampshire Renaissance Faire is back for 19th year of medieval fun
Take a few hours to step back into the 1500s, or into a fantasy novel. From jousting knights to traditional Celtic music, the New Hampshire Renaissance Faire will have it all.
The Faire is back, for two weekends only, to bring medieval fun for everyone in the Granite State. Danny Scialdone, the manager of the Faire, said this was pretty unusual for Renaissance Faires.
“The original founder had been involved in Renaissance Fairs for many years, up until the point when she was a mother,” Scialdone said. “She didn’t pay attention to the adult-themed things. She was like, ‘Wow, I want to bring something forward where parents can bring their kids.’”
While not every aspect of the New Hampshire Renaissance Faire is family-friendly, Scialdone said that the events that are geared for a more mature audience are clearly marked everywhere.
In addition to keeping a large portion of the activities geared toward age-inclusivity, Scialdone said that any additional kids’ activities, like a segment called Tea with the Queen, come at no additional costs to families.
“We try to make it inclusive and try to enjoy a really fun atmosphere,” Scialdone said.
Part of the atmosphere is having theme days, Scialdone said. On Saturday, May 13, it will be pirates versus ninjas; Sunday, May 14, will be the Celic and Norse day; Saturday, May 20, will be fairy and fae day, and Sunday, May 21, will be the Dungeons and Dragons day. Scialdone said people should dress up in costumes to match the themes, and he encouraged visitors to go all out.
“We even had a guy dressed fully up as a unicorn one year,” Scialdone said, adding that people should “have a good time and be a part of the Faire.”
This year, for the first time, the Faire will be renting costumes out to visitors who either didn’t dress up or didn’t know where to start with building a costume.
In addition to making the Faire as affordable as they can, Scialdone said the price for admission doesn’t just cover the entrance fee for the event, but any extra proceeds will go to New Hampshire Food Bank.
Last year, the Faire reached a lifetime milestone of $250,000 raised for the bank, since 2011. They also provided food to more than 100,000 people. Scialdone said that was his favorite part of the Faire, getting to know that he was helping to give more than just a fun experience.
“You’re absolutely getting more than what you give … getting to feed 100,000 people, that’s the biggest take-away,” said Scialdone
New Hampshire Renaissance Faire Where: 80 Martin Road, Fremont When: Saturday, May 13; Sunday, May 14; Saturday May 20, and Sunday, May 21, 10 a.m. to 5 p.m. Price: Starting from $15 Visit: nhrenfaire.com
Currier hosts first U.S. exhibit for Brazilian artist
The Currier Museum is hosting the first United States exhibit for internationally renowned artist Uýra. The exhibit, “The Living Forest: UÝRA (A Floresta Viva: UÝRA),” is a celebration of the artist’s indigenous identity, the nature of Brazil, and the complexities of gender in society.
Uýra is a nonbinary indigenous Brazilian artist. The work is primarily performance art, developing costumes and personas that reflect the struggles of indigenous people, the environment and transphobia in Brazil. Their work was the subject of the 2022 documentary Uýra: The Rising Forest.
“All these elements are played out in the physical transform by wearing natural elements, like natural dyes, tree bark and leaves, all from the mountains where they are from and live,” said the Currier’s chief curator, Lorenzo Fusi. “By creating this drag persona that is interspecies, inter-gender, it embodies everything from plants to animals and humans to nature as well, everything forming our universe.”
Uýra has never had a solo exhibit in the United States, Fusi said. He said the Currier was honored to be giving Uýra their first American showcase. This is also one of the largest solo exhibitions Uýra has done.
Because of the performative nature of Uýra’s artwork, Fusi said there was a distinct challenge in how to set up the shows. Fusi said that one of the ways they plan to capture Uýra’s performances is through a book the museum is publishing.
“The way they perform, sometimes [the performances] aren’t meant to have a live audience, those are more like rituals and more personal actions,” Fusi said. Because of the sometimes solitary nature of Uýra’s art, there are videos and photographs documenting those performances. “Everything is installed in a way so that the audience enters into the environment. The whole show is very immersive.”
On the opening day, Uýra will give a live performance. Fusi said it won’t be the last time they perform, and the Currier plans to have them back at least for the museum’s summer block party on July 15.
“It’s such an interesting practice … because of the element of magic that comes from Uýra performing, it’s a once-in-a-lifetime opportunity.”
When it comes to the opening of the exhibit, whether visitors are able to see Uýra’s performances or not, Fusi hopes the artwork will spark important conversations. He wants people to not just see the artwork as beautiful, but see the ideologies of the artist and discuss the messages Uýra is trying to convey.
“There are different levels to [the art]; the beauty and seduction of the images, but they speak across barriers of race and cultural backgrounds, which is so immediate and strong and powerful,” Fusi said. “If you want to scratch the surface of visual engagement, pick and choose one of the many themes. Protection of environment, gender and indigenous rights are the three key points I’d like people to take away.”
The Living Forest: UÝRA (A Floresta Viva: UÝRA) Where: Currier Museum of Art (150 Ash St. in Manchester; currier.org, 669-6144) When: Opens Thursday, May 11, with a performance at 7 p.m. The exhibition will be on display through Sept. 24. Hours: The museum is open Wednesdays from 10 a.m. to 5 p.m.; Thursdays from 10 a.m. to 8 p.m.; Fridays through Sundays from 10 a.m. to 5 p.m. Admission: $15 for adults, $13 for 65+, $10 for students, $5 for 13 through 17 and free for children under 13. Admission is also free for all from 5 to 8 p.m. on Thursdays and free for New Hampshire residents on the second Saturdays of the month (including this Saturday, May 13).
Featured photo: A Mata Te Se Come, 2018. Photo by Lisa Hermes.
Nothing says Sunday brunch quite like a warm, fluffy fresh-baked waffle, topped with a generous drizzle of sweet maple syrup, maybe some butter, and paired with — fried chicken? While it may seem like a strange combination, chicken and waffles is a beloved comfort dish not only for its marriage of sweet and savory flavors but also for its astonishing versatility. It’s increasingly becoming a popular brunch menu item across New Hampshire restaurant menus, although some have noted that it’s also commonly enjoyed for dinner.
“I feel like here people order it any time from like 8 o’clock in the morning until 2 p.m. It’s kind of that any-time-of-day sort of dish,” said Alex Horton, owner of Café la Reine, which opened its second spot in Manchester’s North End last October.
CJ’s Great West Grill in Manchester. Courtesy photo.
The Saint Anselm College alum opened the original Café la Reine on Elm Street downtown in 2013 before her team expanded their operations in the space long occupied by Blake’s Restaurant. With the new location came all kinds of new menu items exclusive to the space — chief among them are the chicken and waffles, which feature a house-made waffle mix and hand-breaded chicken tenders, topped with scallions and the eatery’s own hot honey. Both the waffles and the chicken are gluten-free, Horton said, making it one of their top-selling items.
But just what is it about fried chicken and waffles that makes these two indulgences work so well together? Kendra Smith of Soel Sistas, a Nashua-based food trailer and catering company, said it’s the unique balance of tastes and textures that make it shine — in particular, the crispiness and saltiness of the fried chicken with the soft, buttery flavor of the waffle and the sweetness of the dressing, be it a hot honey or a maple syrup.
“It hits all of those notes on your tongue,” said Smith, who regularly offers chicken and waffles on her trailer’s menu and attends public and private events across the Granite State.
With Mother’s Day just around the corner, many local eateries that don’t already have chicken and waffles on their regular menu are incorporating it as a brunch special this week. Here’s a closer look at some rather interesting variations of the dish and where you can get them.
From brunch to dinner
Whether it’s the type of chicken used or how the waffle batter is prepared — not to mention whatever extra ingredients are chosen to drizzle on top — chicken and waffles can take on a surprising array of different forms to exploit that sweet and savory flavor fusion.
“It’s one of my favorite dishes in general. I can’t even explain why. I just love it,” said Kimmy Labrie, executive chef of The Hills Restaurant at Milford’s Hampshire Hills Athletic Club. “If it was just plain chicken and plain waffles, then I probably wouldn’t like it, but I love to see all of the creativity that people put into it. Everywhere you go, there’s a different spin on it.”
As a brunch special for Mother’s Day, on Sunday, May 14, for instance, Labrie will serve a maple bourbon dry rubbed chicken breast, going over a sweet vanilla buttermilk waffle before that is all topped with pink peppercorn bacon and a Buffalo-infused maple syrup.
“The pink peppercorn bacon is super floral, and then you have your spiced, your sweet [and] your savory, so it kind of hits all of your taste buds there,” she said.
Labrie recalls making dinner-friendly chicken and waffles, featuring chicken tenders, a scallion waffle and a homemade maple bacon syrup, while she was a chef at Bar One near the Milford Oval several years ago.
“I was whipping bacon fat into the syrup. It was so good,” she said. “That one had tons of black pepper too. It was a good late-night snack, for sure. It soaked up all the beers.”
Margaret’s Kitchen in Sanbornton. Courtesy photo.
Smith will usually offer waffles topped with boneless fried chicken thighs, along with two sides each of maple syrup and hot sauce, although she too has tried different things, especially when collaborating with Nashua’s Lounge 38 Bar and Grill for their brunch menus.
“We’ve done a honey ginger chicken and waffle … and then a mac and cheese chicken and waffle, so it’s a waffle with mac and cheese in it,” she said. “We can do them on the trailer, but typically when we do brunches at Lounge 38 is when we’ll do the different variations, because it’s just easier to do in a regular kitchen.”
In Manchester, Backyard Brewery & Kitchen started out with offering chicken and waffles as a week-long special on its menu. But due to its steady popularity, owner Marcus Doucet said, the decision was quickly made to keep it on the menu all the time. Theirs features buttermilk fried chicken tenders atop a Belgian waffle, finished with North Country Smokehouse bacon, Sriracha-infused maple syrup and a honey mustard drizzle.
“Chicken and waffles has gone way beyond brunch food and is now most popular at dinner time,” Doucet said in an email. “You get the juicy and crunchy fried chicken on a bed of fluffy waffles, mixed with the sweet and savory bacon and the maple syrup.”
At the Copper Door Restaurant, you can get chicken and waffles one of two ways — as a brunch entree featuring a full-sized waffle topped with buttermilk fried chicken, crispy prosciutto, herbed gravy and a local maple syrup, or as an appetizer option with smaller bite-sized waffles, syrup, gravy and a Creole aioli. Its sister restaurant, CJ’s Great West Grill, meanwhile, just added its own chicken and waffles dish within the last year and a half, according to Great New Hampshire Restaurants marketing and menu development director Nicole Barreira. That one has a cornbread-sugar crunch waffle that’s topped with turkey gravy, maple Sriracha, chopped bacon and scallions, in addition to the buttermilk marinated fried chicken.
Even Buffalo chicken and waffles is a thing — you can get that anytime at The Yolk Grill in Pelham, which boasts the dish as one of its more popular offerings. Chicken and waffles Benedicts are also available, at Margaret’s Kitchen in Sanbornton, featuring two local poached eggs, a house hollandaise sauce and chives.
“As a chef, it’s so versatile. You can make it as sweet or savory as you want,” Margaret’s Kitchen owner and chef Dustin Martel said. “We’ve done a Thai-style one that uses Sriracha, Thai chilis and basil.”
An American staple
Exactly when and where someone decided to pair chicken with waffles for the first time is unclear, although at least one version of the dish appears to be a traditional meal associated with Pennsylvania Dutch fare, dating as far back as the 1600s. In his 2013 book As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine, prolific author and food historian William Woys Weaver writes that it was known for being prepared several different ways, with the most basic form featuring a chicken-based gravy served over waffles.
Perhaps one of the best-known restaurants nationwide serving the version with fried chicken we most commonly see today is Roscoe’s House of Chicken ’N Waffles. Founded in 1975, the Los Angeles-based chain, which has seven locations in that city’s metro area, is referred to by John T. Edge as “ground zero for the phenomenon” of chicken and waffles in his 2004 book Fried Chicken: An American Story.
The Yolk Grill in Pelham. Courtesy photo.
According to information on its website, Roscoe’s House of Chicken ’N Waffles, the site of several movies and television shows, “making it a favorite for everyday diners and celebrities alike,” was founded by Herb Hudson, a native of Harlem, New York. Edge traces that origin story and arrives in New York City during the height of the Harlem Renaissance, with the opening of Wells Supper Club by Joseph T. Wells in 1938, famous for its chicken and waffles.
But Edge goes on to surmise that the dish, in some form, was likely “already ensconced in the folk repertoire” even earlier than that. Wells Supper Club stayed open until 1982, but chicken and waffles remains a popular menu item across many Harlem-area soul food restaurants.
Where to get chicken and waffles
Here’s a list of local restaurants, diners, food trailers and other businesses serving up plates of chicken and waffles — some offer it on a regular basis, while others are featuring it as a menu special ahead of Mother’s Day (Sunday, May 14). Did we miss any in the Manchester, Concord or Nashua areas that you know of? Tell us about them at [email protected].
• 110 Grill (875 Elm St., Manchester, 836-1150; 27 Trafalgar Square, Nashua, 943-7443; 110grill.com) is offering chicken and waffles as a special feature on its Mother’s Day brunch menu, featuring cornflake-crusted fried chicken served with a Belgian waffle, whipped cream and hot honey maple syrup. Brunch specials will be available from 10 a.m. to 3 p.m. on Sunday, May 14.
• Airport Diner (2280 Brown Ave., Manchester, 623-5040, thecman.com) offers fried chicken and waffles, featuring a house-made Belgian waffle topped with hand-breaded chicken tenders, and served with your choice of real New Hampshire maple syrup or white country gravy.
• The Alamo Texas Barbecue & Tequila Bar (99 Route 13, Brookline, 721-5500, alamobarbecue.com) offers mini fried chicken and waffles as an appetizer, topped with maple butter and Sriracha maple syrup.
• Americus Restaurant (LaBelle Winery, 14 Route 11, Derry, 672-9898, labellewinery.com) has chicken and waffles available as a brunch entree, featuring fried chicken thighs, a sweet potato waffle and five onion relish, topped with a honey ginger Demi sauce and cowboy butter.
• Ansanm (20 South St., Milford, 554-1248, ansanmnh.com) is offering its signature fried chicken and waffles during its Mother’s Day brunch buffet, which is scheduled for Sunday, May 14, from 10 a.m. to 3 p.m. Tickets are $25 per person and available online via Eventbrite.
The Yolk Grill in Pelham. Courtesy photo.
• Backyard Brewery & Kitchen (1211 S. Mammoth Road, Manchester, 623-3545, backyardbrewerynh.com) has chicken and waffles as a regular menu item, featuring fried chicken tenders atop a Belgian waffle, with North Country Smokehouse bacon, Sriracha-infused maple syrup and a honey mustard drizzle.
• BluAqua Restrobar (930 Elm St., Manchester, 836-3970, bluaquarestrobar.com) offers chicken and waffles on its menu, featuring a house-made Belgian waffle with maple butter, buttermilk fried chicken topped with North Country Smokehouse bacon ends and finished with a generous drizzle of honey.
• Boards & Brews (941 Elm St., Manchester, 232-5184, boardsandbrewsnh.com) offers chicken and waffles as a main staple on its entree menu.
• Bobola’s Restaurant (9 Simon St., Nashua, 577-1086, bobolasrestaurants.com) has chicken and waffles on its breakfast menu.
• Café la Reine – North End (53 Hooksett Road, Unit 6, Manchester, 782-5367, cafelareine.com) offers chicken and waffles on its menu that feature crispy hand-breaded chicken breast, scallions and hot honey and are served with a side of house-cut fries. Café la Reine – North End is accepting reservations online for Mother’s Day weekend, according to owner Alex Horton, and also plans to open its outdoor patio for the first time since opening last fall.
• Chez Vachon (136 Kelley St., Manchester, 625-9660, chezvachon.com) has chicken and waffles as a breakfast specialty on its menu, with the option of honey sugar butter.
• CJ’s Great West Grill (782 S. Willow St., Manchester, 627-8600, cjsgreatwestgrill.com) offers chicken and waffles on its entree menu, featuring buttermilk marinated fried chicken, a corn bread-sugar crunch waffle, turkey gravy, maple Sriracha, chopped bacon and scallions.
• Copper Door Restaurant (15 Leavy Drive, Bedford, 488-2677; 41 S. Broadway, Salem, 458-2033; copperdoor.com) has two ways to order chicken and waffles — you can get them as an appetizer, featuring house-made waffle bites topped with crispy chicken, Creole aioli, maple syrup, herbed gravy and crispy prosciutto, or as a brunch option with prosciutto, herbed gravy, local maple syrup and fresh fruit.
• Diz’s Cafe (860 Elm St., Manchester, 606-2532, dizscafe.com) has chicken and waffles on its breakfast menu, available on Saturdays and Sundays, from 8:30 a.m. to noon.
• Francoeur’s Cafe (488 S. Main St., Manchester, 206-5329, francoeurscafe.com) offers chicken and waffles with the option to add local New Hampshire maple syrup or habanero maple syrup.
• Frankie’s Diner (63 Route 13, Milford, 554-1359, find them on Facebook @frankiesdinermilford) offers panko-fried chicken and waffles on its breakfast menu.
• The Friendly Toast (4 Main St., Bedford, 836-6238, thefriendlytoast.com) offers chicken and waffles on its brunch menu, featuring a fluffy Belgian waffle infused with bacon, fire-roasted poblano corn and jalapeno jack cheese, layered with chicken breast and topped with hot honey, chipotle maple sour cream, pickled onions and scallions.
• The Goat Bar & Grill (50 Old Granite St., Manchester, 844-603-4628, goatnh.com) has chicken and waffles on its menu as an appetizer, featuring fried chicken tenders on a pearl sugar waffle with jalapenos and a maple Sriracha drizzle.
• The Hidden Pig (53 Main St., Nashua, 402-9640, thehiddenpig.com) has chicken and waffles as a menu specialty, topped with a sunny-side-up egg, maple-bacon butter, maple syrup and homemade gravy.
• The Hills Restaurant (Hampshire Hills Athletic Club, 50 Emerson Road, Milford, 673-7123, hampshirehills.com/the-hills-restaurant) has chicken and waffles as one of the featured options on its a la carte Mother’s Day brunch menu, available Sunday, May 14, from 10 a.m. to 2 p.m. and featuring bourbon maple fried chicken, a sweet buttermilk waffle, pink peppercorn bacon and Buffalo maple syrup. Other variations on chicken and waffles are sometimes run as menu specials, according to executive chef Kimmy Labrie.
• Margaret’s Kitchen (1002 Laconia Road, Sanbornton, 729-0038, mkitchennh.com) offers a chicken and waffles Benedict, featuring crispy chicken and a house recipe waffle, two local poached eggs, house-made hollandaise and chives.
• MaryAnn’s Diner (4 Cobbetts Pond Road, Windham, 965-3066; 29 E. Broadway, Derry, 434-5785; 3 Veterans Memorial Parkway, Salem, 893-9877; 1 Craftsman Lane, Amherst; maryannsdiner.com) offers chicken and waffles on its breakfast menu. It’s available at all four locations, including the newest one, which opened in the former Joey’s Diner space earlier this year.
• Odd Fellows Brewery (124 Main St., Nashua, 521-8129, oddfellowsbrewery.com) has chicken and waffle sliders, featuring Nashville hot crispy chicken on toasted waffle biscuits, with bourbon bacon jam and a fresh pickle chip.
• Parker’s Maple Barn (1349 Brookline Road, Mason, 878-2308, parkersmaplebarn.com) offers chicken and waffles with a house maple bourbon drizzle.
• The Red Arrow Diner (112 Loudon Road, Concord, 415-0444; 137 Rockingham Road, Londonderry, 552-3091; 61 Lowell Road, Manchester, 626-1118; 149 Daniel Webster Hwy., Nashua, 204-5088; redarrowdiner.com) has offered four-piece fried chicken and waffle plates as a rotating Blue Plate special at each of its locations.
• The Rollin’ Grille (therollingrille.com) is a southern New Hampshire-based food trailer that has offered chicken and waffles as a special in the past, featuring house-breaded tender chicken breast with spicy and sweet flavors and drizzled with maple syrup.
• The Shaskeen Pub and Restaurant (909 Elm St., Manchester, 625-0246, shaskeenirishpub.com) has chicken and waffles on its Sunday brunch menu, available from 11:30 a.m. to 2 p.m. and featuring beer-battered chicken tenders, maple syrup, whipped cream and an optional maple bacon glaze.
• Soel SistasCatering & Meal Prep (soelsistas.com, and on Facebook @soelsistasllc) is a Nashua-based food trailer and catering service that participates in several local public and private events, specializing in soul and Southern comfort food. Its chicken and waffles are available all the time, featuring Southern fried chicken thighs and a house waffle with maple syrup and hot sauce on the side, although Soel Sistas owner Kendra Smith has also dabbled in honey ginger chicken and waffles and even macaroni and cheese chicken and waffles in the past.
• Suzie’s Diner (76 Lowell Road, Hudson, 883-2741, suziesdiner.com) has chicken and waffles on its breakfast menu, with added options of either classic or hot honey maple syrup.
• Tilt’n Diner (61 Laconia Road, Tilton, 286-2204, thecman.com) offers fried chicken and waffles, featuring a house-made Belgian waffle topped with hand-breaded chicken tenders, and served with your choice of real New Hampshire maple syrup or white country gravy.
• The Yolk Grill (116 Bridge St., Pelham, 635-0992, theyolkgrill.com) offers Buffalo chicken and waffles as a menu specialty.
Featured photo: Cafe la Reine — North End. Photo by Ethos & Able Creative.
