Boxcar Betty's

1922 Savannah Highway
Charleston, SC 29407
(843) 225-7470
Website

With fried chicken sandwiches all the rage in Philly, I sought out a worthy competitor on a recent trip to the low country. As could be expected, the results were spectacular. The design on the exterior of this place took it from a boring, non-nonchalant standalone building, to a funky, hip chicken spot. All it took was some pallets, reclaimed wood, and cool neon lights.

They specialize in fried chicken here, and it is basically a couple of sandwich options, a couple of salad options and some sides. Short and sweet; simplicity at its best.

I decided to take a trip around the menu with a "Boxcar" and a "Chicken & 'not so waffle'". Also, an order of pickled fried green tomatoes was obviously not to be missed. Man, do I love the low country.

They must have one heck of a designer on board because all of the packaging, along with the interior decor, was clean-lines and reminiscent of a timeless fast-food joint that I've always dreamed about. Like Chick-fil-A but really classy in all-around execution, with a casual side note of extra pep.

Up first, their classic namesake: the Boxcar.

Pimiento Cheese, Peach Slaw, House Pickles, Spicy Mayo. Everything was in perfect proportion, the flavors were incredible, and the light and crispy breading was heavily seasoned, something a lot of fried crusts lack. This was probably the best chicken sandwich I have ever eaten.

The balance of ingredients was on point, and why the hell doesn't every place in the country use pimento cheese on everything? I just don't understand. It is the pinnacle of processed cheese & mayo innovation. Tangy, creamy, a hint of spice, it goes well with everything.

The fried, pickled green tomatoes were such a brilliant retort to the fried pickle trend. They benefited from the same well seasoned batter, and the acidity punched through the heaviness typically associated with fried food (that I may or may not have been dipping in ranch dressing). The pickled tomatoes were still very crisp, a texture that's usually lost in the fryer.

The "not so waffle" (obviously because it is served on bread) came with: Bacon Jam, Maple Syrup, Pimiento Cheese, Tomato. Even though there wasn't any waffle, all of the necessary flavors were creatively applied, and then some.

Again, you can see the quality of the ingredients and the execution of the sandwich are both about perfect.

The version was sweeter than the Boxcar, and had a totally different flavor profile. Probably because it was made with mostly different ingredients. The bacon jam and maple syrup combined to form a sweet and salty one-two combo. Pimento cheese added all the richness you could handle, and the tomato helped to freshen up this potential gut bomb.

Like everything else, the fries were incredible. Perfectly cooked, hand cut fries just sealed the deal on this place. Coupled with some spicy mayo to dip, you were certainly not losing any weight here. But if you come to a fried chicken joint with the intention of dieting, you should just turn yourself right back around and beat it. God I wish they had one of these in Philly.

Big Chickie

5520 Rainier Ave South
Seattle, WA 98118
(206) 946-1519
Website

On a recent trip out West, rave reviews from folks I trust on food brought me to Big Chickie. I typically wouldn't seek out rotisserie chicken, but I figured it was worth a try. Big Chickie does things better than what we are used to. Charcoal rotisserie chicken served until they run out. A whole host of sides, and beer.

They've got a great logo too. Located in Hillman City, just about 20 minutes SE of downtown Seattle, they have all outdoor seating, half covered, so the rain can't get in the way of your night out for some down-home cooking.

The whole chicken (for two people) is the way to go, and comes with dips, two sides, and cornbread.

They untie and quarter the bird to order. Look at that skin. The slow charcoal, rotisserie cooking renders out the fat but the skin just keeps it nice and tight and lets it absorb back into the meat; distributes that flava' evenly.

It was so rich, dark and flavorful with tender, meltingly juicy meat underneath. The spice rub has notes of cumin, lots of garlic and paprika.

The flavor was unbelievable. I have been trying to re-create this experience on my Big Green Egg in the time since, and have gotten close, but am not there yet.

As though that beautiful bird wasn't enough, the sides were great as well. Some of them were dangerously close to healthy, but never the less were still flavorful and delicious.

From left: chili glazed carrots, lime glazed sweet potatoes, kale salad, and cheesy potatoes.

Potatoes were the big winner here. Rich, cheesy, and gooey. They had just enough salt, and the potatoes were tender with crispy tops.

Kale salad was surprisingly good, and had raisins, edamame, carrots, and a homemade lemon dressing.

The sweet potatoes were good, but could have used a glaze or something sweet/spicy. They were nice and acidic, but I was just left wanting a bit more.

The chili glazed carrots were incredible. Very spicy, tender, and thoroughly coated in a sweet and smoky glaze. Big fan.

The saddest thing in the world has to be rolling up and seeing the neon below lit up. Some folks after us had that misfortune, and you could hear their heart breaking. Ordering the sides alone is okay, but that bird would bring me back.

Pok Pok

3226 SE Division St
Portland, OR
(503) 232-1387
Website

Sometimes you get to a place that is full of hype, and it lets you down. Pok Pok is not that place. Located in Portland, OR it is a landmark for one thing in particular, the wings, but it offers so much more.

Daily specials galore.

I went with friends, and we tried a whole host of menu options – all of which were insanely flavor-packed in their own way.

I do have to say, however, that nothing could touch the wings. Technically they are called "Ike's Vietnamese Fish Sauce Wings." I just called them heaven. Marinated in sugar and fish sauce, fried crispy, and then tossed in caramelized fish sauce and garlic, these were some of the best wings I have ever eaten.

Spicy, sour, sweet and sticky the crunchy skin was unreal and underneath that shell, the tender meat fell right off the bone. The fat was so well rendered and the remaining meat almost melted on my tongue.

All of the items presented a host of seasonings, mainly the sweet, spicy, and sour profiles that good Thai should always cover. Below is your standard papaya salad, but it was elevated through their use of an exceptionally spicy-sweet-tangy dressing.

Below is the Da Chom's Laap Meuang: Northern Thai spicy hand-minced pork "salad" with aromatics, spices, herbs, cracklings and crispy fried shallots and garlic. Noted on the menu, this dish was learned from a friend's father who lives in a village near Chiang Mai. Not only is every dish perfectly complex in its taste, each one has also got its own story to take it to the next level. Amazing.

What I admired most about Pok Pok were the insane combinations and juxtapositions of flavor and texture. Everything was crunchy and chewy, yet salty and earthy. Fresh herbs and citrus were included with almost everything, and they helped to cut some of the offal and more iron-rich offerings.

The Khao Soi curry bowl with chicken and noodles was pungent, rich, and satisfying. They could have taken the meat off of the bone for ease of eating, but I get it – their M.O. is rustic style. And the fact that I had to work for it made me feel less guilty about eating 5 entrees and a cocktail at lunch.

Accoutrements below.

Chiang Mai sausage with chicharones and spicy green chile dip made for an interesting and salty-delicious treat.

The quick-poached green beans were tied into little knots! How thoughtful (and tedious).

The grilled corn special was very tasty as well. It was a daily special on the board (a spin on elotes, one of my faves) and as with everything else, it presented a complex flavor profile, and gave just enough food to keep you wanting more. As if everything else hadn't been filling already...

Well played, Pok Pok. I hope to be seeing you again very soon.