Food and Wine top choices for best fried chicken in the U.S. includes Portland
Food and Wine announced their choices today, with Simpatica and Pine State Biscuits placing alongside big names like Tyler Florence’s Wayfare Tavern in SF, Thomas Keller’s Ad Hoc in Napa Valley, David Chang’s Fuku, and Momofuku Noodle Bar, both in NYC.
For some people, a piece of fried chicken is indulgent enough. Those people should not go to Pine State Biscuits and order the Wedgie: a biscuit filled with buttermilk fried chicken, a fried green tomato, iceberg lettuce and blue cheese dressing. And they definitely shouldn’t order the Reggie Deluxe (photo), because that’s a biscuit topped with fried chicken, bacon, cheddar, gravy and an over-easy fried egg.
That will help with the lines.
Chef David Kreifels serves a curry-seasoned fried chicken at brunch, paired with cakey waffles and a vanilla-infused dried-fruit syrup. Other weekends, the bird gets the eggs Benedict treatment.
Maybe I missed it, but I didn’t notice any Seattle restaurants on the list. Hmm.
Note that Simpatica is now catering and a private dining hall only. They no longer have a regular restaurant.
Pine State Biscuits locations:
- 2204 NE Alberta, Portland, OR, 97211
- 1100 SE division #100, Portland, OR 97202
- 125 NE Schuyler St., Portland, OR 97212
K Fish says
Basilisk beats PS wings down. Had a sandwich at the Alberta location last week and it had a dry reheated texture.
I think Portlanders consistently overrate their Southern cuisine spots.
Love Simpatica and miss their brunches.
Bok a Bok in South Seattle is terrific. Also Asian-leaning, like Basilisk. So good.