French takes on fried chicken are always a little different than the American versions we might be used to. Michel Richard’s iteration at the hands of chef Todd Harrington goes a completely different route than the standard egg-and-bread crumbs treatment. It’s poached and coated with chicken mousse before it gets covered with fresh bread crumbs—and this is a three-day process. The result is one of the crunchiest, most moist pieces of fried chicken you’ll ever encounter.
A Peek at Life Is Beautiful 2017
Get to know the Life Is Beautiful acts. Learn about Downtown's new kaleidoscopic murals. Find tips on how to navigate schedule conflicts. And see what's on the mouthwatering menu. Here is Vegas Seven's guide to tasting, seeing and hearing all the festival has to offer, from the first afternoon set to the final headliner.
Best of the City 2017
Our eighth annual celebration of all things Las Vegas, from the best casino comebacks to irresistible pot products