4.6
Superb
47 Reviews
95 Manorhaven Boulevard, Port Washington · 5.94 miles
Customers’ favorites
- Melted Corn & Cheese
- Soy Garlic Mild or Hot
- Sweet Potato Fries
- Family Meal Combo
“Went to Fly Chick to the Moon last night with three other people, and it turned out to be a great experience from start to finish. We started with the guacamole, which was clearly made fresh to order. It came out in a cast iron dish and had a nice chunky texture with avocado, tomato, and onion. You could taste how fresh everything was—simple, clean, and really well done. For appetizers, we ordered the boneless chicken, parmesan fries, and fried pork dumplings. Everything came out hot and crispy. The boneless chicken had a good crunch on the outside while staying juicy inside, and the parmesan fries were loaded with flavor—salty, cheesy, and hard to stop eating. The fried pork dumplings were another solid choice, with a crispy exterior and a flavorful filling. For the main course, we went with the taco party platter (16 pieces) for $62.40, which breaks down to about $3.90 per taco—honestly a great deal for the quality and variety. The platter included four different types, with four tacos of each: Taco al pastor (adobado pork with grilled pineapple) Birria tacos Beef kimchi tacos Tacos de asada Each one had its own distinct flavor. The al pastor had that perfect sweet and savory balance from the pineapple, the birria tacos were rich and satisfying, the beef kimchi tacos brought a nice fusion twist with a bit of tang, and the asada tacos were classic and well-seasoned. Fly Chick to the Moon recently expanded their kitchen with Chef Noe Emiliano, bringing in more authentic Mexican options. We’ve always enjoyed their fried chicken wings, but now having Korean-Mexican tacos on the menu really adds another layer to the place. If you’re planning to go, there are some great deals during the week. Tuesday is Taco Tuesday with a buy-one-get-one-free taco offer, and Wednesday is $1 wings (minimum order of 10). Both are seriously good value. Safe to say, I’ll be back—probably every Tuesday and Wednesday.”