by Steven Doyle
We live in a time where many chefs are taking is back to the basics. And what is more basic that true comfort food such as fried chicken and big biscuits served with a side of gravy. But we are talking chef chicken and chef gravy, so that means totally kicked up, and always delicious. This is the case at Deep Ellum’s Brick & Bones, the curious dive bar where we found chef Rey Morales.
You may remember Morales from his stint at Wolfgang Puck’s Five Sixty. It is this experience that allows the chef the abilities to crank out some of the finest chicken your narrator has sampled in Dallas. Continue reading
