Hours: Dinner: Sunday-Monday, Wednesday-Saturday
The much-anticipated fried chicken joint.
Joining Hot Doug's and Kuma's Corner to form an Avondale Triangle of deferred gratification, this fried chicken joint had lines out the door on day one, thanks in part to goodwill chefs Joshua Kulp and Christine Cikowski banked while fronting the popular underground Sunday Dinner Club. Here they're specializing in Amish chicken parts, brined, double-buttermilk-battered and lightly spiced, and deep-fried. Controversially, the bird's boneless—legs go unmolested, but breasts and thighs are boned to save on waste and streamline the frying process, reasonable goals resulting in otherwise quality chicken that's texturally overprocessed. Honey Butter's signature is the sweet compound butter you're meant to slather on the hot chicken, which should make sense to fans of chicken and waffles; really, it's much more enjoyable on the bite-size, honeycomb-and-honeybee-embossed corn muffins that come with each order. Among the handful of special sides, you might find Chinese broccoli topping a cup of creamy goat cheese grits one day, a moist bread stuffing with cheddar on another; regular offerings include a kale salad and pimento mac 'n' cheese. Honey Butter's line moves fast, and once you're across the threshold it moves faster if you're sipping any of the handful of light, refreshing cocktails. Once ordered, food is served speedily, and in good weather there's plenty of seating on the back patio. My suggestion: defer your potential gratification until the lines at this well-intentioned spot begin to dwindle. Read the full review >>
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