Deep Fried Tennis Balls Are Doggy Delicacy
Try to get a table a hip Upper East Side bistro Woof! these days and you may be out of luck. Every since the New York eatery was featured in Gourmet magazine last month, their tables have been booked weeks in advance. The reason? Deep fried tennis balls that Gourmet said were like, “little tastes of heaven.”
Renown canine chef Chewie, a golden retriever who received his culinary training at Johnson & Wales University in Providence, RI, invented the delicacy in 2010.
“They’ve been a mainstay on our menu since Chewie debuted them,” said restaurant manager and co-owner Neil Franken. “But it took awhile for the press to discover them. Now we can’t make them fast enough. We’ve actually started keeping a few tables aside each night for walk-ins, but the line is out the door.”