By Ben Apperson
Willy’s Chicken and Waffles on Nicholson Drive next to Atcha is the newest addition to the LSU area culinary scene. Proprietor Greg Williams explained to me the finer points of the chicken trade and coached me through my encounter with the Willy-Wich.
The Willy-Wich consists of two full sized waffles and an entire boneless, skinless, breaded and fried chicken breast. The Willy-Wich is served with a side of tater tots, butter, syrup, and a zesty sauce that goes great with dish. Greg explained that you butter the waffles, spread the zesty sauce on the chicken, pour the syrup on the waffle, then close the chicken inside the two golden brown discs and take a bite.
When asked why chicken and waffles, Greg explained that, “I’ve traveled across the country as a restaurant consultant and that’s where I had this epiphany. I helped bring people’s restaurant ideas to life. I was in Los Angeles for business and came across Roscoe’s House of Chicken and Waffles. Being a man from the chicken trade, I asked myself, ‘Why don’t we have a place like this in Baton Rouge?’”
Now Mr. Williams’ idea is a delicious reality. The restaurant’s building space is sleek metallic and red and decorated with musician and movie posters. The 12 dining tables have a green flair, as they are reclaimed wooden industrial cable spools. The restaurant can seat around 60 patrons.
The chicken and waffle were made for each other. This heavenly pair will soak up the booze I’m certain you’ve been punishing your bodies with over this Mardi Gras season. Go to Willy’s and get your constitution back together with a Willy-Wich. Only then will you be ready of the impending St. Patty’s Day.