"Chef Suzanne Cupps’s roast chicken has been on my bucket list ever since our chief critic Ryan Sutton raved about it earlier this year. While the half chicken wasn’t on the menu during a recent visit, I did decide to go with the smothered chicken thighs nestled in a hearty bed of barley and mushroom ragu with some kale and radicchio tucked in between. It’s the type of dish that hits the spot on a cold, blustery day. One, you can’t go wrong with the perfectly cooked (and juicy) dark meat. Also, Cupps, who has made a name for herself cooking with seasonal ingredients at restaurants like Gramercy Tavern and Untitled, leaves you just as satisfied with her vegetable-focused cooking." - Eater Staff
