Serving southern fare Street’s Fine Chicken with an emphasis on top quality chicken, all that you would expect from the Street family restaurant dynasty. We scampered about with various dishes on our last visit and uncovered some terrific dishes that you will wish to picnic on this summer.
The Ranch at Las Colinas is just that. It is like being invited to dinner at a giant hacienda, and all your friends are there. On a most recent visit I flipped out over the fried chicken, which is the most unusual and flavorful I have tasted ever. The fried chicken at Stampede is pretty remarkable, with its oozing honey pot center, but this is much different. The chicken is first smoked, then fried. If I was some sort of spiritual speaker I would take this opportunity to lean down in front of you and repeat, “smoked… then fried!” Can I get an amen? Continue reading →
There is nothing more popular than fried chicken. Besides poke bowls fried chicken might be what we crave most in Dallas today. There are certainly plenty of chef driven chicken joints to choose from, but sometimes we want it basic and simple, and that is when you will want to check in at Mike’s Chicken found in the most unlikely spots in Dallas. A DIY laundry located on Maple Avenue. Continue reading →
Never too chicken to push the limits, Mad for Chicken’s menu features everything from Korean-inspired sizzling hot stone kimchi and bulgogi bowls to pork belly strips, salads, and unique kimchi fries and quesadillas. Of course, you can’t forget about the fan-favorite that guests are mad for – the craft casual brand’s signature non-GMO, farm-fresh Korean fried chicken. Made with a thin layer of flour and then double fried to perfection and hand-brushed with secret sauce, the brand’s fried chicken is available as wings, drumsticks and boneless breasts.
Long before Julia Child, James Beard or Anthony Bourdain, Mary Randolph helped define American cuisine.
A Virginia-born member of a plantation-owning and slave-holding family, Randolph had prominent connections. For instance, according to Michigan State University’s Feeding America blog, her brother was married to Martha Jefferson, Thomas Jefferson’s daughter. But though Randolph’s life was largely like those of many other young women from plantation-owning familes—privately educated for wifehood, married at 18, having eight children in her lifetime—one of her interests had an outsize impact on broader American society. Randolph’s knowledge of how to party led her to write the first cookbook published in America. Continue reading →
We took a look at Farmbyrd when they opened and have been in for a visit a few times since then. Just over a year later chef Ryan Carbery, a classically trained chef, is doing what a few others have chosen as a path. He is bringing chef driven fare to the general public at bargain prices, few frills and doing it very well.
As with any chef, there is that moment when you possibly get a tad bored with creating the same thing each day, albeit truly fantastic. In the case of Carbery at FarmByrdhe stretched his chef wings, no pun intended, by offering uniquely kicked up dishes at a fast casual prices. Consider this a win-win for all concerned. It keeps chef happy and interested, although he is a major partner in the business, and it keeps the chicken eating public extremely happy only to walk into his Plano digs to find crazy good food being offered besides the usual fried and rotisserie birds. Continue reading →