Buffalo fried chicken (Sunday BBQ special), jambalaya(?). $23
Town Hall, San Francisco CA
Um, this wasn’t a successful dish. It had a weird flavor (and not very Buffalo-y tasting either), and the crust was soggy. Maybe they fried the chicken pieces first then tossed them in a Buffalo sauce, but by the time they made it to our table the sauce had soaked through the batter. The sides were also forgettable because I don’t even remember what they were and I can’t tell from the pic. I think one of them was a jambalaya though.
Mary’s buttermilk fried chicken, smashed potatoes, corn maque choux, bacon gravy. $25 (comped)
So this dish was comped because the kitchen had overcooked the first batch and didn’t want to serve it. I can respect a kitchen (or management) that refuses to serve mis-cooked food, bravo. But I felt REALLY bad for my roommate who had to wait while everyone else ate their entrees because fried chicken takes a long time (he was birthday boy). When it came out, this batch also seemed overcooked so I’m not sure it was worth the wait. The batter was bland but it was at least crispy. I was not a fan of this dish overall. (The fried chicken at Wayfare Tavern is WAY better.)
The Robert Dollar Gallery, California Palace of the Legion of Honor.
Vittle Monster 
That looks really good!!
It was good, but I’ve had much better. 🙂
It never ceases to amaze me the number of people that try to “upscale” and “improve” fried chicken. It just is what it is. Oh and you are correct. Adding hot sauce to fried chicken just creates a soggy piece of spicy chicken. However I must say bacon gravy sounds good. Fat is flavor.
Yeah, I order it thinking it’s gonna be amazing, but you’re right that some things shouldn’t be messed with. 🙂