Hours: Lunch, dinner: Monday-Saturday
Latin-style grilled quarter, half, or whole chicken and sides.
The Art of Chicken sounds like some sort of ridiculous philosophical lecture, with a long discourse on the proper way to marinate and then grill a whole chicken, followed by a period of chewing and meditation on how the bird's essential chicken-ness has been altered by the preparation. But Art of Chicken, the restaurant, is much simpler. It serves one main course and one main course only (I'll leave you, clever reader, to determine what that might be). Spatchcocked, the chickens are marinated overnight in one of two options: El Jefe is spicy and slightly citrusy, while Crazy Chico is herbal. Once you order, they're cut up and grilled over charcoal, then served with pita slices and two types of salsa, tomatillo and chipotle. The result, tender and juicy, is delicious, though the same cannot be said of the sides—mac 'n' cheese was grainy, and corn slathered with butter, mayo, cheese, and piquin chile had a weird artificial aftertaste. But if you bear in mind that the place is called the Art of Chicken, not the Art of the Side Dish, and order accordingly, you should be fine.
Payment Type: MasterCard, Visa