Chef Bailey's classic buttermilk fried chicken. The skin is thin, crispy, and seasoned to a satisfying saltiness. It gives way to tender meat that is juicy all the way through.
Fried Chicken Biscuit ($3.25)
A small piece of fried chicken served on a dense, richly flavored sweet potato biscuit. The spicy honey topping adds a spicy sweetness that nicely complements the savory crunch of the chicken.
Chef Bailey's version of chicken tenders that are done Jamaican jerk-style. Fried until crisp all around and imparting a subtle but lingering heat, the "tendies" are particularly addictive. There are also 12 dipping sauces available to choose from, including the spicy Asian-style "General Satan's Sauce" and the DC favorite "Mumbo Sauce."
Fish And Chips ($10)
As well breaded and seasoned as the butter milk chicken, the fried Maryland Blue catfish has a crisp skin that gives way to fish that basically melts in your mouth. Served in classic Chesapeake style with Old Bay (or tartar) and lemon.
Chicken Fried Steak ($10)
A 4.5 ounce steak that's been pounded broad and thin, then breaded into a monstrous steak. Covered with red eye gravy, it's a massive pile of rich, fatty flavor.
Pickled Eggs ($3.50 for three; $1.25 each)
A trio of pickled eggs: British Pub, beet, and cider. A sharp, bitter counterpoint if you've overwhelmed yourself with sweet and savory.
Fried Chicken Bao ($3.5)
A small piece of fried chicken thigh and pickled vegetables on a steamed bao bun. The vegetables and tangy sauce add an Asian-inspired sweetness and kick to the chicken that's not found in any of the other dishes. Wrapping it up is a light and airy bao bun that drives home the successful execution of the fusion.