Fried Chicken, Harold’s Chicken Shack

When this Chicago transplant branched out West, it brought not only its insanely crunchy fried chicken but also its curious chicken-ordering lingo. You’ll hear seasoned professionals asking for “mild sauce on,” meaning “I’d like sweet barbecue sauce drizzled all over my chicken and a bed of french fries and white bread underneath it.” Those really in the know ask for “mild sauce on, hot sauce on the side,” for that perfect combination of crunchy, sweet, salty and spicy.

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A night for chefs, by chefs

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A night for chefs, by chefs

By Xania Woodman

The night was Sept. 7, 2001. The culinary community of Las Vegas and beyond came together in a ballroom at the Rio to support one of its own. Napa restaurant’s chef Jean-Louis Palladin had been diagnosed with lung cancer, and it wasn’t looking good. Upon his death just two months later, The New York Times honored Palladin as “a chef’s chef whose boundless creativity and relentless pursuit of the best and freshest ingredients set an example for countless other cooks.” His inspiration lives on today in the lives he personally touched as well as in the culinary scene at large.



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