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"Don’t be fooled by the simple exterior — chef/owner Chris Dane has developed the kind of fried chicken he likes to eat: juicy meat with a batter that stays in place when you bite. In the rear kitchen he maintains a chicken lab where staff butcher chickens, turn the flavorful crispy bits into incredible gravy, make a proprietary fermented hot sauce, and repurpose meat scraps for popcorn chicken." - Eater Staff