Buttermilk Fried Chicken at Bouchon

We asked renowned chef Thomas Keller why he doesn’t put his chicken permanently on the menu at Bouchon. “It’s not really a bistro dish,” he replied. But the demand is high, so he serves it here as a special from time to time. (At his Yountville, Calif., restaurant, Ad Hoc, it’s the Monday-night special, and you can’t get a table.) Why? This bird is done right—golden and crunchy. It’s a perfect 10.

Suggested Next Read


Cocktail Culture


By Xania V. Woodman

Following the kitchen’s lead, Fox Restaurant Concepts beverage manager Mat Snapp is committed to using house-made syrups and infusions at Culinary Dropout wherever possible. “Everything tastes better when you put time, effort and energy into it,” Snapp says. His original creation, Bells & Whistles, actually had its beginnings in the kitchen, at a barbecue festival’s cocktail competition. “I wanted a cocktail that mirrored all the great things about barbecue: some smokiness, some sweetness and some heat.” Simple syrup infused with charred bell pepper and jalapeño does the trick nicely.