ML - Austin Way

Austin Way - 2017 - Issue 3 - Summer - Ai Weiwei

Austin Way Magazine - GreenGale Publishing - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.

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Hot take: The Bucket o' Bird, a mix of dark and white meat ser ved with jalapeños and pickles, is the popular choice at Lucy's on the Fly. CRY FOWL! THERE'S A DECADENT FRIED CHICKEN RENAISSANCE IN AUSTIN. HERE, THE BEST PLACES TO GET MESSY! BY TOM THORNTON BIRD IS THE WORD Once the sole territory of old-guard classics like Top Notch and Hoover's Cooking, Austin's fried chicken scene is on a decided upswing. Several of the city's hottest chefs are delivering personal takes on the classic, adding quality sourcing, new techniques, and underappreciated cuts of fowl to bring something new to the (picnic) table. Now that leading lights like James Holmes and Jesse Griffiths are serving up fresh fried chicken, even sophisticated diners can't resist. J.T. YOUNGBLOOD'S The scene: Mueller and Windsor Park locals recently welcomed this casual revival of the 1940s-'60s Texas fried- chicken chain, courtesy of Lenoir's Todd Duplechan and partners. The main event: Duplechan's high-end background shows through in the crisp but light breading on the fried chicken, which comes in regular or "Texas Heat" versions. On the side: Hoppin' John, spicy red cabbage, and an assortment of pies. 1905 Aldrich St., No. 120, 512-649-8333, jtyoung bloods.com LUCY'S ON THE FLY The scene: At this takeout-centric iteration of Chef Holmes's popular Lucy's Fried Chicken, families line indoor booths and picnic tables, while little ones run the playground and admire the chicken coop. The main event: The "Bucket o' Bird" is the go-to order here: a portion of mixed white and dark meat made for four, complete with pickles and jalapeños. On the side: Fried okra, corn grits with cheese, PHOTOGRAPHY BY JOHN DAVIDSON SCENE TOP 5 52  AUSTINWAY.COM

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