"Some of New York’s best fried chicken comes, improbably, from two chefs who previously worked at Miami’s popular Yardbird, now running this hip but approachable East Village restaurant. Top Chef alums Jeff McInnis and Janine Booth brine their poultry in sweet tea, dust it in lemon powder, and serve it with Tabasco-spiked honey for a sweet-meets-savory taste. Other elevated renditions of classics, like shrimp and grits and jus-drenched biscuits, are equally worthwhile. The American whiskey list is extensive and put to use in interesting house cocktails." - Paul Schrodt
