"Some of the most delicious fried chicken in the Bay Area can be found here. Chef Matthew D’Ambrosi says it took him 287 batches to perfect the batter, and its deep golden hue is like a cross between tempura and a beer-battered fish fillet. The batter is crunchy, savory, and light with caramelized notes reminiscent of a perfect apple fritter. And the meat is tender and juicy, even without the spicy beurre blanc that comes on the side. The chef brings the same level of intensity to the rest of the menu, but especially his cioppino, hardwood smoked prime rib, shrimp and grits, and burger." - Paolo Bicchieri, Maria C. Hunt
Blue Ridge Kitchen
