Our daughter got these two pieces about 20 years ago in Somerville, Mass. and was told they were antiques. We can’t find any markings. The bureau hardware is not original to the bureau.
She has moved to the West Coast and asked us to sell these pieces. We don’t know what prices to ask. Any assistance will be much appreciated.
Thank you for your time.
Vikie
Dear Vikie,
The box in the photo is an antique blanket box in an original painted finish. Being from the 1800s and in the original finish does give it value. Prices have changed so much because of the current generation having minimal need for such pieces. Looking at it that way, I would say you still could sell it in the $100+ range.
The chest of drawers is not as old and in tough shape. The value would be if someone needs one and is willing to give it TLC to fix it.
Most gardeners know that success in the garden depends on many factors: You can’t grow a sun-loving plant in a shady area, for example. And a shrub that loves wet places won’t do well in dry soil. But the key to success is really the quality of your soil. Not only that, any soil can be improved with some help from you, the gardener.
Ten thousand years ago the glaciers made a final pass over New England, grinding rocks into sand and smaller bits that became sandy, clay and loam soils. Soil is made up of roughly 45 percent ground rocks, 5 percent organic matter, and the other 50 percent is air. Surprisingly, plants get their oxygen through their roots, not leaves.
Of course if you have been driving your car over the lawn, it is compacted and has much less air. Even walking regularly over the ground will compact the soil, which you should avoid, especially when the soil is wet. Compacted soil not only has less oxygen, but also is tough for roots to penetrate, and it is more likely to be waterlogged. Crabgrass does much better than planted grasses in compacted soil.
An easy test for soil compaction in your lawn is to take a screwdriver with a 6-inch shaft and see if you can easily insert it into your soil. If not, the soil is seriously compacted. A lawn with compacted soil will improve if you spread a half-inch layer of compost over it every year. Earthworms and other soil organisms will slowly move it into the soil, improving it. Flower and vegetable beds can be loosened with a fork or hand tool.
It makes sense to get a soil test done every three years to see if your soil is improving with your efforts. Your state extension service has a lab that will test your soil for a fee. Get the home garden test, which will tell your soil pH (acidity), mineral content, organic matter content and soil texture. If your vegetable garden is near the house and it was built before 1978, get the soil tested for lead (the law prohibiting lead in paints passed in 1978). Some states include testing for lead for free in the standard test.
By adding compost or aged manure to your soil in the garden, you will increase the percentage of organic matter and improve soil texture or tilth. You should have at least 4 percent organic matter, and 8 percent is terrific. I add compost every time I plant anything, even though my soil is excellent. Good compost contains lots of living bacteria and fungi that help plants.
Your soil test will not tell you how much nitrogen your soil has, as that number varies daily according to moisture levels and temperature. But if you have plenty of organic matter, it probably has adequate nitrogen. Still, I add some slow-release organic fertilizer when planting anything except annual flowers. Organic fertilizer (unlike most chemical fertilizers) provides nitrogen and other nutrients slowly, rather than all at once. This encourages healthy growth, not a fast spurt of green growth.
Two simple tests you can do involve digging holes. Dig a hole with straight edges down at least a foot to see the soil profile. The top layer will be darkest, as that is where the topsoil is — maybe just 2 inches, or maybe as much as 6 inches. The deeper the topsoil, the better. Adding compost and working it in will increase the quality of the soil; the top 6 inches of soil is where most plant roots are (except for trees).
The next layer is subsoil, which is a different color, perhaps a light brown or reddish brown. Finally, you may get to a layer of sand, gravel or clay. Sand or gravel will help your soil drain well; clay will act like a barrier, holding water. If the soil stays wet much of the year, it will be gray.
Drainage is important for most plants. You can test this by digging a hole 24 inches wide and about 8 inches deep. Fill it with water. If it drains out right away, or within 20 minutes, you have very good drainage. If it holds water for a few hours, especially if there has been much recent rain, you are fine. If it holds water overnight, you have a drainage problem.
If you have a drainage problem, you can build raised beds, either with wood sides or just mounded up. There are plenty of companies selling raised beds or corners for making raised beds with lumber you buy locally. Most lumber stores will cut your lumber to length.
Another simple soil test you can do for free is to moisten some soil, then rub it between your fingers. If it is sticky, it is a clay soil. If you feel grains of sand, it is a sandy soil. If it is neither, and is a nice brown color, you have a good loam, which is what you want.
The last test is to take a handful of moist soil and try to form it into a cylinder. Clay soil will hold together well. Loam, which has some clay, will hold together but break apart if you touch it with your other hand. Sandy soil will fall apart when you squeeze it. The remedy for sandy or clay soil is a generous dose of compost.
Rome was not built in a day, the saying goes. This is true for soil, too. It takes years to get your garden soil in optimum condition everywhere. So work on the places where you are planting for quicker results.
Featured photo: Raised beds are great for areas that flood or stay wet. Photo by Henry Homeyer.
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
The latest from NH’s theater, arts and literary communities
• Hollywood in Africa: The New Hampshire Philharmonic will present its spring pops concert, “Hollywood in Africa,” on Saturday, May 20, at 7:30 p.m. and Sunday, May 21, at 2 p.m. featuring Mamadou Diabate, a Grammy-nominated musician who will play the balafon, a xylophone-like instrument, according to a press release. See videos of Mamadou Diabate singing and playing the balafon at mamadoudiabate.com. The concerts will take place at Seifert Performing Arts Center (44 Geremonty Drive in Salem). Tickets are available at nhphil.org and cost $30 for adults, $25 for seniors and $8 for students. The Sunday show can also be streamed live; a streaming pass costs $15.
Meet the Marches The Majestic Academy Teens will present Little Women The Musical, telling the story of March sisters Jo, Meg, Beth and Amy based on the Louisa May Alcott novel, Friday, May 12, through Sunday, May 14, at the Derry Opera House (29 West Broadway in Derry). Shows are at 7 p.m. on Friday, May 12, and Saturday, May 13, and 2 p.m. on Sunday, May 14. Tickets cost $18 for adults, $15 for 65+ and $12 for 17 and under and can be purchased at 669-7469, at majestictheatre.net or at the door.
• Meet the artist: Andrew Freshour is a Manchester illustrator whose work is on display at Framers Market (1301 Elm St. in Manchester; 668-6989, framersmarketnh.com). Framers Market will hold a reception for Freshour on Saturday, May 20, from noon to 3 p.m. See andrewfreshour.com for more on the artist and his work. The Framers Market is open Tuesdays through Fridays from 9:30 a.m. to 5:30 p.m. and Saturdays from 9:30 a.m. to 3:30 p.m., according to its website.
• Romance and fantasy: Based on the 1990 movie, Ghost The Musical wraps up its run at the Seacoast Repertory Theatre (125 Bow St. in Portsmouth; seacoastrep.org) with shows Thursday, May 11, at 7:30 p.m.; Friday, May 12, at 8 p.m.; Saturday, May 13, at 2 and 8 p.m., and Sunday, May 14, at 2 p.m. Tickets start at $37 including fees and can be purchased on the website.
• Oil and cold wax: Seacoast Artist Association (130 Water St. in Exeter; seacoastartist.org) will hold an artist reception on Friday, May 12, from 5 to 7 p.m. for the show “Just Above a Whisper” featuring the works of Lynn Krumholz. The exhibit features Krumholz’s paintings of oil and cold wax and small books, according to a press release. “Oil and cold wax is a relatively new process that combines oil paint and a cold wax medium…. When varnished, it dries to a hard, durable surface with a velvety, matte finish,” the press release said. The reception will feature refreshments as well as music by Cheryl Sager and Neal Zweig. The gallery is open Wednesdays through Saturdays from 10 a.m. to 5 p.m. and Sundays from 1 to 4 p.m.
Spring fair The Craftworkers’ Guild spring fair (Kendall House, 3A Meetinghouse Road in Bedford; thecraftworkersguild.org) is open now through Saturday, May 13, from 10 a.m. to 5 p.m. daily. Items for sale include jewelry, fine art, fashion accessories, glass arts, candles, soaps, ceramics, pottery, photography, paper arts and more, according to a video on the group’s Facebook page. You can also shop online via the guild’s website.
• Continuing show: Neil Simon’s The Gingerbread Lady, presented by the Players’ Ring (105 Marcy St. in Portsmouth; playersring.org), continues this weekend and next, through Sunday, May 21, with shows on Fridays and Saturdays at 7:30 p.m. and Saturdays and Sundays at 2:30 p.m. Tickets cost $27, $24 for students at 65+.
• Cruising history: With historical markers in the news, now might be the time to check out the Hollis Social Library’s (2 Monument Square in Hollis; 465-7721, hollislibrary.org) event featuring Michael Bruno, who will discuss his 2018 guide to the state’s 279 historical markers, Cruising New Hampshire History, on Saturday, May 20, from 1 to 3 p.m. Register online for the event.
• Seeking peace: The Derry Public Library (64 E. Broadway in Derry; derrypl.org, 432-6140) will present author Susan Lynch to discuss her book Life After Kevin: A Mother’s Search for Peace and the Golden Retrievers that Led the Way on Wednesday, May 24, at 6:30 p.m. Register for the event online.
Festival of art, music and food More than 60 artists, crafters, farmers and food makers are scheduled to attend the Henniker Handmade & Homegrown festival on Saturday, May 13, and Sunday, May 14, from 10 a.m. to 4 p.m. at Community Center Park (57 Main St. in Henniker), according to a press release. Items to peruse and purchase include pottery, jewelry, candles, knitwear, woodworking, fine art illustrations, hand-printed textiles, photography, plants (including fresh-cut tulips), flowers and more, the release said. The weekend will also feature live music from Walker Smith, The Honey Bees Trio, Decatur Creek, The Danny Savage Band and Beechwood — at the Angela Robinson Bandstand, the release said. Scheduled food trucks include Taco Beyondo and RJ Texas Style BBQ. A kids’ area will feature a bounce house, lawn games and more. Parking will be available at Henniker Community School with a shuttle bus running to and from the event, the release said.
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 food@hippopress.com.
• 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.
