Notes on the process, the menu, and why we do things the hard way.
Three additions to the lineup: a honey butter chicken sandwich, a slider-sized Lil Chicken, and tater tots done three ways.
Our grand opening on July 16th blew past anything we planned for. Here's what it looked like from behind the fryer.
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.
