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  • Nothing special about its "special" Southern fried chicken. Very odd on any airport restaurant's menu is an item that requires 20 minutes to make from scratch, as is the fried half-chicken and fries for $16. Chicken emerged explosively hot 20 minutes later, consistent with an immediate trip from the fryer to the table. Unfortunately, the accolades end there. Batter was thin and rather underflavored. Very odd to have to add salt to a fried chicken dish, but this modification improved things somewhat. And once the oil cooled down, the chicken meat ended up being being overcooked and dry. Too bad. Chicken was served with a generous supply of heavily salt-and-peppered steak fries, which were the highlight of this dish, and the cause for some swollen ankles the next morning. Cole slaw was flavorful, but unfortunately frozen in the center - this stuff must have been pre-made and recently pulled out of the freezer. Unexpected entertainment during my trip to Village Pub when our waitress booted a clearly drunk patron looking for one last drink before departing Las Vegas.
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