Notes on the process, the menu, and why we do things the hard way.
Our traditional wings sit in marinade for two full days before they ever see a fryer. Here's what that time is actually buying you.
It's the first thing to sell out, every single day. Here's why we cap it instead of just making more.
Every other spot in town is frying in seed oil. Here's why we do it differently, and why it's worth the extra cost.
