Honeymoon Chicken

"Chef Rob Sonderman of the Federalist Pig has expanded to chicken—well, an updated version of fried chicken to be precise. This Petworth perch resembles a modern diner with old-school vibes. Yellow-upholstered booths in alcoves are a haven of privacy, while the ubiquitous counter is best for solo guests.The menu, not unlike the concept, is focused. Guests can build their own bucket (or combo) and sandwich, which can be made with waffles. Starters like hot honey cauliflower; and sides like buttermilk smashed potatoes hit all the right spots. Spicy seasoning is an option for those who dare, but rolls—finished with honey butter and Maldon sea salt—are a must. Then comes the "fancy fried chicken," which is brined for 24 hours and fried to crisp perfection." - Michelin Inspector

"It may be the best fried chicken in all of Washington. While many gravitate to the bucket of fried chicken with a side of honey butter rolls, you definitely don’t want to sleep on the sandwich options. The top pick is the honey garlic chicken banh mi with comeback sauce." - Tim Ebner

"Fans of barbecue line up everyday for a taste of the mouthwatering wood-smoked meats from the co-founder and pitmaster of Bib Gourmand Federalist Pig. With Honeymoon Chicken (another Bib Gourmand), Sonderman is hoping to do the same, except this time, you guessed it, with chicken. And with items like the chicken sandwich (which could be made with waffles) and the “fancy fried chicken” (brined for 24 hours and then fried), that surely won’t be hard." - Kevin Chau

"Add a side of honey butter to the salt and chive-sprinkled honey butter rolls at this local poultry parlor. At its brick-and-mortar in Petworth and ghost kitchen in Bethesda, the buttered-up rolls accompany buckets of crispy chicken and sides like mashed potatoes, mac and cheese, and slaw." - Emily Wishingrad

"The controversy over fried chicken ice cream erupted on July 15 when an acquaintance of Charleston-based entrepreneur Cynthia Wong tagged her in an Instagram post from D.C. restaurant Honeymoon Chicken. The post announced the restaurant’s release of its vanilla bourbon Honeymoon ice cream bar which greatly resembled Wong’s trademarked Not Fried Chicken dish." - Erin Perkins