"For nearly 15 years, this anchor of Uptown has been paying picture-perfect homage to the roadside diners of yore, from its mid-mod vibe to a menu built on the likes of pot roast, meatloaf — and, yes, good old-fashioned buttermilk-fried chicken served with mashed potatoes, gravy, and a biscuit. But in a sign of the times, the kitchen now does a hot version with a bacon–brown sugar glaze as well, and selling six- to 15-piece buckets of either style with all the fixings to go." - Lucy Beaugard, Paul Albani-Burgio, Ruth Tobias, Eater Staff
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