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."
"At first it was like, let's add chili, let's add bacon, but eventually I decided to tone it down, strip all that shit out." The result is what Talde calls his "griddle burger," 5 ounces of ground Angus chuck roll (75%-25% lean-to-fat ratio) shaped into a ball, smashed onto the plancha, and cooked there. A Martin's potato roll gets toasted "in the awesome burger grease" and it's topped with American cheese, ketchup, mustard, chopped onions, and pickles. "We wanted to do that thing where they assemble it for you. That's sort of the essence of the McDonald's burger, it tastes like everything at once." They will have options to load the burger up—"if you want brisket, we'll throw brisket on it, you want bacon, we can do bacon"—but the straight-up version is what they're recommending. "It's a cheap burger. I love a cheap burger."
Onion Strings ($4)
'Shrimp Po' Boy' ($12)
Surryano Ham (with biscuits or cornbread, $8)
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."