Cerca un ristorante della Guida Michelin

This humble corner in the Junction is a faithful tribute to "hot chicken," a fiery, eye-watering style popularized in the American South. Chickens are dry-brined for two days and seasoned with a dark, brooding mix of spices. Diners in a hurry can grab a boneless sandwich and be on their way, but true fans know that excellence takes time and are content to wait the full half hour as bone-in birds are fried to order. Medium heat is an approachable entry into this genre, but daredevils can swing for spicier tiers turbocharged with ghost peppers. An order of deep-fried pickles won’t win you any points with your doctor, but they’re a solid starter while you wait in the bare dining room that booms with rap music.