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  • Olive chicken. I love chicken. All of the chicken. I love chicken. Olive chicken. Uhh... I guess there isn't really much that hasn't been said already. This is great fried chicken. You should probably get it at least once a month in the summer and incorporated into some sort of beer drinking and outdoor recreation activity. You should always make sure to order a half and half; the plain fried chicken is beautifully crispy with a lovely flavor (you may just need to make sure to sprinkler with a bit of salt), and while the sweet and spicy sauce coated version doesn't bring a ton of heat, it has a restrained sweetness and a funky, maybe garlicky, undertone that is absolutely addictive. You shouldn't be compelled to order fries. They are fine, maybe a little above average, but will most certainly need a liberal sprinkling of salt. If you do order the fries, you should strongly consider a side container of sauce for dipping. You should absolutely order a side of pickled daikon. It is tangy and refreshing, and everything that a sad little tub of KFC/PFK coleslaw wishes vainly to be. You should maybe be aware that the chicken is not broken down in the western/traditional leg-thigh-breast pattern. While this may initially make it a little more difficult to determine if a piece will be dark or light meat, and result in the occasional inadvertent mouthful of cartilage or bone chunks (it's not nearly as bad as I've made that sound) it does mean that pieces cook more evenly, and you end up with a much better ratio of crispy breading to meat (no thick, dry, bland, thick whole breast chunks). You should maybe also know that the main thing holding them back from 5 stars is the lack of patio and liquor license...but if you're creative, you can probably figure out a way to remedy that.
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