Fried Chicken ($14 half)
Talde brines the chicken in buttermilk and their house hot sauce (Frank's Red Hot plus sriracha) for 24 hours before it goes into a rice flour batter and fries at 250°F "until it's basically cooked, 90% of the way through." Then when it's ordered, it's dredged in rice flour, cayenne, black pepper, paprika, and coriander before it's fried again. "Coriander is that magic spice that makes KFC taste like it does," says Talde. "Seriously."
"It's also one of those things that no one ever wants to cook at home," says Massoni. "Your house smells like oil for days, you can't just do a few pieces… you gotta eat it when you're out."
Onion Strings ($4)
'Shrimp Po' Boy' ($12)
Cheddar Chive Biscuits
"We're still figuring out, are we going to serve the ham with biscuits and cornbread, or just one, and is it honey butter or mustard…. we'll play around with it."