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  • Wow! The instructions on how to enter this place were no joke as I was a bit confused on my first visit here. My tip is: just head towards the bright neon lion-head and walk slowly past it to the actual entrance. Our group of 5 had a laugh when someone commented that the way to go into Bar Fancy looked like a "mob door" The small menus allows for easy decision making but our primary focus was of course the fried chicken and during their happy hour it was $2 per piece (maximum of three pieces) if ordered with an alcoholic beverage. Other items that were picked from the menu were the Dirty Nachos, Queso Fundido and the Spicy Salad. I also got a dill dip for my chicken and we were also given the complimentary hot sauce. I wish we had asked what type of pepper was in it because it definitely had a burning kick to it. Due to the dimness of the lighting in our section it was a little hard to make out how crispy the chicken was but they came out piping hot from the fryer. I did come in hungry and normally I still control the speed at which I eat on an empty stomach. Man, did I wolf down the first two pieces within 30 seconds of each other! Adding the dill dip and the hot sauce to the meat also enhanced the flavors which is probably what made me eating them quickly. And the meat was so warm and moist, and the juice from the meat dripped onto the dish during the first two bites! I'll shout chin-licking goodness!! My queso fundido which was a very warm cheesy dip accompanied by several (brand name) crackers was just as good. I think I also dipped a piece of my chicken and the cheesy taste also paired well with it. The Nachos and the Salad which looked like the Chef's own take on a Thai salad were also praised. Service was pretty decent and no fuss, and the guy who was our main server seemed elated when we all agree how much we liked the chicken. Oh yeah and all that the washrooms need to complete their look are a pair of hand-cuffs near the flusher and maybe one near the sink LOL. So now I'm a fan, but add a small selection of desserts to your menu and I'll be a bigger fan.
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