My word, served next to a pile of mashed potatoes with the gravy poured over the whole thing, it's country comfort food at its finest!ĭon't be confused! There's no chicken in this recipe. “But I didn’t know the technique until we started playing with it.” His experimentation delivered tender meat perfumed with lemon and thyme and a glossy, shattering crust-and a novel method.This is a twice-a-year steak dinner for me, but it's more like once a month meal for Ladd. “I had Korean fried chicken legs in New York once,” he says of the extra-crispy version that inspired his quest. But there’s no direct counterpart to fried chicken, so when he took it on, he stumbled through a process that resulted in a revelation that kisses a Southern favorite with a touch of Israel and Asia. There is pickling and brining, smoking and preserving. Ginsberg sees a lot of similarities between Jewish and Southern food. He came to the Atlanta area in 2000 to be closer to his parents and has since made his name at a number of restaurants, the last being Bocado in the restaurant-heavy Westside. The General Muir is Ginsberg’s latest Southern baby. and the chicken, served with a hot-sweet pot of honey sauce, is gone. He only makes it Friday nights at the General Muir in Atlanta, a smart mashup of a New York deli and a farm-to-table neighborhood spot that opened earlier this year. You have to hand it to Todd Ginsberg, a Jew ish guy from New Jersey who moved south and decided he could reinvent fried chicken.
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