Fried chicken is one of those global comfort foods of which there are innumerable variations, but Jeff McInnis and Janine Booth’s battered birds at Root & Bone seem practically otherworldly. Brined in sweet tea for over 24 hours, the meat boasts a sugary background note, its greaseless crust dusted with dehydrated lemon powder that’s a tart foil for all that crackled fat. Sprinkle droplets of Tabasco honey over the top, or pair it with cheddar waffles and whiskey-spiked maple syrup. A whole bird costs $35, and individual pieces are also available ($3 drumsticks, $4 thighs, and $6 breasts) for diners who don’t want to go all-in.
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