Honestly never thought I’d end up writing about this spot, but man, what an experience. Wilson & Son Scarsdale became this weird little project after weeks of seeing folks buzz about it online. Heard whispers it was “fine dining,” but honestly? Needed to see for myself.
First step was just dragging myself over there last Wednesday afternoon. Place looks sharp, I’ll give ’em that. Felt kinda formal walking in, waiters in crisp shirts and all that. Grabbed a seat near the window. The menu felt heavy, literally and price-wise. Everything just screamed expensive.
Alright, deep breath. Ordered the chicken dish everyone keeps mentioning. Think it was called “Supremes” or something fancy like that. $36. Yeah. Nearly cried watching the waiter walk away with my credit card details. Ordered a side of potatoes too. Why not go broke properly?
Wait felt longer than it probably was. Kept watching these plates sail out to other tables. Looked pretty, sure. Then mine landed. Chicken looked juicy enough. Potatoes seemed roasted fine.
Took the first bite of chicken. Okay, tender inside. But the skin? Rubbery. Like chewing on a bike tire. Seriously, who serves chicken skin you gotta wrestle with? Sauce tasted… generic. Just kinda sat there, no real spark. The potatoes? Salty bombs. Like someone dropped the salt shaker and just went ‘eh, good enough’. Poked at them for maybe ten minutes.
Picked at it, pushed it around the plate. Wasn’t terrible. Just… deeply okay. Felt like I should be getting way more bang for my buck. Kept thinking “is this it?” Every bite felt heavier, especially knowing the bill coming. Paid the stupid bill, shove the card back in my wallet, and got out fast.
Here’s the kicker now that I’m writing this down. That $36 chicken? Got me thinking hard. Went to the grocery store the next day – bought two whole chickens for $18 total. Found this simple roast chicken recipe online. Salted it generously. Threw it in the oven with some potatoes and onions right under it. Smelled way better than that restaurant kitchen ever did. Took it out an hour later? Perfection. Crispy skin you could actually eat. Potatoes soaked in all that chicken juice. Total cost? Maybe $12 for a huge meal lasting two days.
So what’s my final takeaway from this “Wilson & Son” experiment? Fancy names and pretty plates mean jack. Sometimes you gotta roll up your sleeves and just cook it yourself. Tastes better. Costs way less. Feels way more satisfying watching that juice run clear yourself instead of paying someone for rubber chicken. Never again paying those prices for something so simple.
