Why did the chicken cross the road? To jump into a waffle cone, of course! (That sound you just heard was every chef in L.A. slapping his forehead — “Why didn’t I think of that?!”)

Foodie pair Carb & Nation is bringing this perfect match together for its first West Coast appearance (aside from what happens unofficially at Roscoe’s) on Saturday, Sept. 27 at Tested.LA in Glassell Park from 5 to 11 p.m. Yes, that’s one night only!


Two versions will be served: an Indonesian-style chicken & waffle cone dreamed up by chef Fata Wijaya, and an American-style chickie cone designed by chef Kevin Mitcheli. The Indonesian-style cone will be packed with coconut rice, pickled vegetables, Indonesian fried chicken, coconut-kaffir syrup and homemade sambal. The Amerian version will feature fried chicken, roasted sweet potatoes, apple coleslaw with lemon-coriander dressing, fig syrup and goat cheese fondue. (House-made buttery habanero hot sauce will be available upon request.) Since that is a veritable Sophie's Choice, we recommend double-fisting waffle cones. 

After receiving an overwhelming response to their Indonesian fried chicken during their last pop-up event, the pair began searching for a unique way to feature the dish. Then they heard about the fried chicken and waffle cone dish created by Brooklyn Star Restaurant in New York, and determined to create the West Coast version here in Los Angeles.

Fata Wijaya grew up in Indonesia before moving with his family to Southern California, where he earned an associates of culinary arts at Le Cordon Bleu. He most recently worked as sous chef at Church & State under Tony Esnault.

Kevin Micheli is a native of Detroit. He earned his degree in culinary arts at New England Culinary Institute. He also most recently worked as sous chef at Church and State (getting the picture?).

Forget the road — these cones sound like they're worth crossing the city for. Get there early!

Want more Squid Ink? Follow us on Twitter or like us on Facebook, and follow Samantha Bonar at @samanthabonar.

LA Weekly