Fried Chicken forever: the dish has never gone out of style, but it’s seems like up until recently, that humble bird wasn’t given its proper due here in the cities. Now—really, I mean it—right NOW is the time to sink your teeth into that shatter-crisp crust and luxuriate in this yard bird renaissance.
Sazerac at The Handsome Hog
Last week I had the pleasure of touring Lowertown’s new Handsome Hog. The restaurant is the work of Carol March (Public Kitchen and Bar) with chef Justin Sutherland. The former Bin Wine Bar is all spiffed up and the menu is sort of upscale Southern. I can’t decide what I’m most excited to go back and try: the oxtail topped with duck egg over a buttermilk biscuit, succulent head-on shrimp and grits, or the chicken and waffles that are crunchy and tender in all the right places. So, I’m instead diving head first into a super sexy Sazerac made with smoked absinthe and rye by the ever-talented Trish Gavin. handsomehog.com
Chicken wings on a pancake at Cook St. Paul
The popularity of this remade diner on Payne Avenue continues to grow as Eddie Wu just announced that he’s adding a dinner service to Thursday nights. The special of the night will be Korean spiced chicken wings on top of a pancake—it’s a step beyond chicken and waffles. (Perhaps we need to make this a progressive evening, starting at the Hog and heading here?) cookstp.com
Tennessee Hot at Revival
I’m going to regret it later, but this is one of those times where consequences be damned. It’s hard to believe it’s been a year since Revival first opened in the former Corner Table location by the same team. This fiery mix is cooled only by the white bread it’s served upon, and no matter how much my lips burn, I just can’t get enough. To celebrate this beloved restaurant’s birthday, I am going to eat until I get my fill. Tomorrow will take care of itself. revivalmpls.com