Popeyes

My readers may have heard some news a while back about a certain fried chicken sandwich controversy.  Barely three months ago, the Louisiana-based fried chicken chain Popeyes (https://www.popeyes.com/), came out with a chicken sandwich for the first time ever, upending the balance of power in fast food chicken sandwiches and making people  everywhere lose their damn minds.

Almost everyone I know either tried the Popeyes chicken sandwich and loved it (like my best friend down in Miami), or tried to, but were foiled every time by long lines and stores selling out (like me).  There were some haters too — either loyalists to the long-standing chicken sandwich champion, or people who claim to never eat fast food for any number of legitimate reasons (which is all good, but they might miss out on something tasty).  And almost as quickly as the hype grew around this sandwich for those two or three weeks in the late summer, Popeyes pulled it from their menus everywhere, and life moved on.  I ended up discovering and reviewing the greatest chicken sandwiches I’ve ever had in my life at Winter Park’s own Swine & Sons, and those went a long way toward helping me get over my FOMO.

I was wondering if Popeyes got rid of their biggest hit ever because they weren’t prepared to deal with the insane demand.  It might have been a personnel issue — assembling sandwiches has to be more labor-intensive than boxing up the whole pieces of fried chicken, and every Popeyes restaurant I’ve ever been to is always understaffed.  It might have been a problem in the supply chain, as there was an annoying ad campaign in the weeks that followed encouraging customers to BYOB, or “Bring Your Own Bun.”  Maybe they wanted to create artificial demand through scarcity, but regardless, they listened to the people, because this game-changing chicken sandwich is back now, as of Sunday, November 3rd.  And this time, hopefully it’s here to stay.

Constant Readers, I failed you back in August.  Even though I had every intention of eating and reviewing this sandwich, I never got my hands or mouth on one in time, and then they were gone.  But there’s no way I was going to let you down you again.  I got to Popeyes on the morning of November 3rd, shortly after it opened at 10:30 AM, but as you would expect (and I kinda did expect), half of Seminole County had the same idea and was already there.

The drive-through line snaked through the huge shared parking lot at this location, so I parked far away so I wouldn’t get blocked in later, and took my chances waiting inside.  This was the smart move.  I was back home with my to-go order in just over an hour, and I didn’t have to waste half a tank of gas idling in the car.  If you go in the days and weeks to come, expect some wait, but the line definitely moves faster inside.  Eventually I got my order, and I was home in fewer than ten minutes, so everything was still hot and crispy.

This was the spicy chicken sandwich, which I loved.  The fried chicken breast was juicy and bursting with flavor.  I admit I was expecting to be disappointed, because Popeyes chicken can be quite inconsistent.  When you get a fresh batch, it’s amazing, but I’ve had far too much sad, dry chicken there.  I typically stick to dark meat, particularly thighs, which I think are more flavorful and less likely to get dried out, but this was a really fantastic fried chicken breast.  It was huge, too, and the buttermilk-based batter wasn’t just lightly crispy — it was CRUNCHY, even after steaming in its little foil pouch as I raced home.  Well-played, Popeyes.  I can’t conceive of a better fast food chicken sandwich.  I emphasize fast food because even though there are certainly better chicken sandwiches out there (like the Swine & Sons versions), those are $11 while this one is $4, almost one-third of the price.  dsc02613.jpgUnfortunately, I thought they were rather stingy with the spicy mayo, and would have loved some more on it.

This was the regular, non-spicy sandwich ($3.99 each without the combo).  It should come with mayo as well as pickles, but they left the mayo of both regular sandwiches I ordered — one for myself so I could try both versions, and one for my wife who doesn’t like anything spicy.  All three sandwiches came with two thin pickle slices, and now that I’m starting to appreciate pickles more, I would have been happy to get even more pickles on them.  By the way, the buns are brioche — soft and fluffy, buttered, and lightly toasted.  It’s a fantastic bun to serve this kind of sandwich on.  DSC02609

You mean to tell me you’ve never heard of the Millennium Falcon?dsc02610.jpg

Since my regular chicken sandwich didn’t have any mayo, it was a perfect opportunity to sample two different Popeyes sauces.  I cut the sandwich down the middle, making sure there was one pickle slice on each half, and applied one of these sauces to each:
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The Mardi Gras Mustard is a creamy Creole-style mustard (savory, but not spicy at all) that went well with the chicken, but the Voodoo Sauce was awesome on the other half.  It was thin and runny, sticky, sweet, and slightly spicy — extremely similar to a Thai sweet chili sauce.  And it jazzed up that sandwich just perfectly.  I should have added a schmear of my own mayo too (I only buy Duke’s), but I wanted to stick to just Popeyes own condiments for the purposes of this review.

And here is what might be the very best menu item from any fast food restaurant anywhere: Popeyes red beans and rice ($2.29 if you order the small separately, or it can be one of the sides you pick in your combo meal).  This is the perfect, quintessential version of this classic Louisiana dish.  Rich, thick, and smoky, it transcends this fast food fried chicken chain and could hold its own against high-tone versions of red beans and rice in some of New Orleans’ finest chef-driven establishments.  I know a lot of chefs agree and sing its praises, including Momofuku‘s founder and all-around cool dude David Chang.dsc02614.jpg

When I finally got up to the cashier, she kept trying to cut me off and complete my order after every item I ordered.  Our conversation went something like this:

“I’d like a spicy chicken sandwich combo, and…”
“Okay, that’ll be $6.99 plus tax.”
“Oh!  But I would also like two regular chicken sandwiches, not the combos, and…”
“Okay, that’ll be…”
“Sorry, I wanted red beans and rice as the side for my combo, and also…”
“Beans and rice, gotcha.  That’ll be…”
“Sorry, I would also like to try the bourbon fudge pie, and…”
“Adding on the bourbon fudge pie!  So your order comes to…”
“NO, WAIT!  I’d also like the pumpkin cream cheese pie!” 

So yeah, it was a battle, and I ended up apologizing a heck of a lot, unnecessarily (which I do far too often).  But they have pie, and I love pie, and I really wanted to share them with my wife and review them for you.  But I really had to fight, just to be able to order them!dsc02611.jpg

The bourbon fudge pie ($2.49) is a small slice that we just cut down the middle.  The fudgy filling is rich, thick, and damn tasty, but the crust is completely tasteless and serves no real purpose.  We weren’t expecting much for $2.49, but it was like a cheap, knockoff version of local Chef Trina Gregory-Propst’s delicious signature dark chocolate sea salt caramel pie at her beloved Orlando restaurant and bakery Se7en Bites.  And that pie has the best pie crust ever, so y’all need to make it over there and try hers, maybe even before you try these chicken sandwiches.DSC02612

The pumpkin cream cheese pie is your typical fast food turnover pie.  If you haven’t tried the very similar apple pie at Popeyes, you’ve probably had it at McDonald’s at some point in your life.  You might even remember when the McDonald’s apple pies used to be fried to a crisp, back in the ’80s! dsc02615.jpg

Here’s a cross-section: a strip of sweet pumpkin “pie” filling, and a strip of sweetened cream cheese.  The crust wasn’t anything special, but still better than the extremely bland, flavorless bourbon fudge pie crust. dsc02616.jpg

Anyway, these chicken sandwiches are so good, I went back a few days later to a different location and waited about 25 minutes, just so I could get another one.  I got another spicy boi and asked for extra spicy sauce, but the cashier said there isn’t a button on the register for extra sauce, so they couldn’t do it.  That particular sandwich didn’t come with pickles, but it was still mighty fine.  Tender and juicy, crispy breading, perfect bun (any burger would be honored to be served on a bun prepared that well), and slightly more of that spicy sauce that really brings everything together.

However, this time I asked for macaroni and cheese as the side, because I know the late, great Anthony Bourdain loved Popeyes mac and cheese, as well as their chicken.  I love mac and cheese too, so I had to try it.DSC02619

The mac and cheese was pretty standard, like what you’d get at a soul food or barbecue place.  Very similar to the mac and cheese at Orlando’s homegrown barbecue chain 4 Rivers Smokehouse and its Southern spinoff restaurant The Coop, in fact.  Not baked or anything, no bread crumbs or crispy layer of cheese — just al dente elbow macaroni in sticky, gluey, salty orange cheese.  I can see it being beloved comfort food, especially for someone like Bourdain, a world-weary traveler who sometimes craved simple tastes of home.

I am trying really hard to avoid sodas, but this second Popeyes location had an unfamiliar label on the soda fountain — a drink I had never seen before or even heard of, and I try to stay apprised of such things!dsc02618.jpg

There is precious little information about Mirinda online, but it started out as a brand from Spain, and PepsiCo bought it.  They produce many different fruit-flavored sodas, so I guess Pepsi saw it as a way to compete against Coke’s Fanta brand.  I’ve tried a few different strawberry sodas before, and they always taste more like strawberry candy than the actual fruit.  This one was no exception.  It was almost sickeningly sweet, and I was glad I only took a few sips.  I ended up refilling my cup with Popeyes sweet tea while I waited for my food, and between the Mirinda soda and strong, acidic sweet tea, I ended up with acid reflux for the first few hours of my workday, long before I even indulged with a fried chicken sandwich and macaroni and cheese.  Serves me right, I guess!

Waffle House

“It is indeed marvelous.  An irony-free zone, where everything is beautiful and nothing hurts.  Where everybody, regardless of race, creed, color, or degree of inebriation, is welcomed.  Its warm yellow glow a beacon of hope and salvation inviting the hungry, the lost, the seriously hammered, all across the South to to come inside.  A place of safety and nourishment.  It never closes.  It is always, ALWAYS faithful.  Always there FOR YOU.”

Those were the wise words of the late, great Anthony Bourdain, from his Parts Unknown episode where he visited a Waffle House restaurant in Charleston, South Carolina.

The man did so much for broadening people’s views about food, between his brilliant books, like Kitchen Confidential and A Cook’s Tour, and his fascinating food shows, like No Reservations and Parts Unknown.  He encouraged us to experiment and try new things in new places with new people, to step out of our culinary comfort zones, challenge our sensibilities, and open ourselves up to new, potentially life-changing experiences.  As a food blogger, he is one of my greatest influences, in terms of his unique voice (both his writing style and his soothing TV show narration), his curiosity and empathy, and his sense of adventure.

Bourdain knew a good meal when he saw it, whether it was five-star fine dining or some dirty, dangerous dive halfway across the globe.  I always appreciated that he spoke so highly of Waffle House (https://www.wafflehouse.com/), that ubiquitous-yet-humble chain of 24-hour Southern diners, and highlighted it on his show.

I also unironically love Waffle House.  It is practically synonymous with a “greasy spoon,” and sometimes infamous for unsavory late-night antics.  But the truth is, you can get a delicious, hearty, affordable meal there at any time of the day or night, prepared right before your eyes in an open kitchen.  I am lucky enough to live near the best Waffle House location ever — always spotless, fast, and friendly no matter when you show up, with impeccable, satisfying, soul-nourishing food.  Scoff all you want — if you’re still skeptical, that just means you’ve been denying yourself one of the greatest comfort food experiences to be had in the South.

I’ve been composing this Waffle House review and compiling photos for months, over the course of several separate visits with my wife.  But today was Anthony Bourdain’s birthday, so it felt like the right thing to do to go back tonight, to reminisce about the life and legacy of one of the greatest foodies of all, to indulge our senses and think about all the entertainment and education the man provided us over the years.  We were also joined by some members of the Orlando Foodie Forum presented by Tasty Chomps, a Facebook group that has also broadened my culinary horizons and introduced me to some amazing new friends.  It felt right to commune with these fellow foodies and Bourdain fans, and to talk and laugh and share food with them, tonight of all nights.  We learned all the right lessons.

Even if you aren’t familiar with the glory of Waffle House, you may have heard of their flawless hash browns and all the different ways you can order them:

  • Smothered with grilled onions
  • Covered with melted cheese
  • Chunked with grilled smoked ham
  • Diced with grilled tomatoes
  • Peppered with pickled jalapeno peppers
  • Capped with grilled button mushrooms (more for y’all!)
  • Topped with Bert’s Chili
  • Country with sausage gravy

I am perfectly happy to eat my hash browns straight up with ketchup, but I do love them smothered and covered as a special treat.  My wife prefers hers plain, as usual.  Tonight one of our dinner companions ordered hers covered, chunked, and peppered.  (I hope you’re writing this down, I’m gonna test ya later!)
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The All-Star Special is a bargain and also a challenge: fried eggs (you can get them in other styles), accompanied by smothered hash browns (dig the grilled onions) and buttery white toast.  Tonight I was feeling like a big shot, so I got cheese on my eggs with a specific purpose in mind:DSC02279

A picture from an earlier visit, this time with no cheese on the eggs, and thicker grilled and buttered Texas toast, superior to the white toast:
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We both love their very crispy bacon, which is my wife’s go-to breakfast meat at any time of day:20190216_220330_resized

You can choose between bacon, sausage, and ham for this All-Star Special, or pay a slight upcharge for a large cut of rich, salty, bone-in country ham, bursting with far more flavor than the “everyday” ham.  The country ham is my new favorite.  Obviously the texture is totally different, but it always reminds me of prosciutto, one of my favorite foods in the whole world.
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As if that wasn’t enough, the All-Star Special also includes a plain waffle, which I believe is made with Golden Malted waffle and pancake mix, the best commercial mix I’ve ever found.  It isn’t the hardest thing in the world to make waffles or pancakes from scratch at home, but I buy that mix now to try (in vain) to recreate the perfection of a Waffle House waffle.  The outside is always crispy, the inside is always fluffy.  Anyway, if I ordered this one in the photo, it would soon be doused in syrup:DSC02070

Here’s a waffle topped with peanut butter chips, from another visit.  You can also get chocolate chips and even pecans.  They have even offered peach waffles in past summers, which is a pro-tier move from this Atlanta, Georgia-based company.  I’m looking forward to peach waffle season.  20190305_212120_resized

Grits!  Not my favorite, but my wife sure loves ’em.  I’m assuming these are the real deal, as no self-respecting Southerner would make instant grits.20190222_191021_resized

And she turned me onto the grilled, split, soft and buttery biscuits, which she likes instead of toast, with a little butter and jam.  You can also order a biscuit sandwich with eggs, cheese, and the breakfast meat of your choice.
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This is another one of my favorites, the Texas sausage, egg, and cheese melt, on grilled and buttered Texas toast, with added grilled onions.  I like mustard on my eggs, mmmm hmmmm.  Pure breakfast perfection at any time of day (or night), but I hate eating in the morning.  We’re much more likely to go there for dinner.DSC02252

Tonight, another one of my adventurous friends ordered something I’ve never tried before: the new Cheesesteak Melt Hashbrown Bowl, which is pretty self-explanatory: a large order of hash browns covered with melted cheese and topped with cheesesteak and grilled onions.  Everything a growing boy needs, it’s the breakfast of champions, even at 8:30 on a Tuesday night.  DSC02283

But Waffle House is about so much more than just breakfast food!  I actually love their burgers.

This is my standard: the $2 double “original” Angus cheeseburger that comes with two patties, melted cheese, and grilled onions on a grilled, buttered bun, with pickles and a packet of delicious WH Sauce, which is similar to chipotle mayo.  (It is a Heinz product, and I wish they sold it in bottles!)  It’s very much like an old-school diner burger, like the burger you imagine being served at a diner in a Tom Waits song.  It is better than just about any fast food burgers.  DID I MENTION IT IS $2?  It may be the best $2 you’ll ever spend on food.  20190222_190853_resized

Again, a better photo from a different visit.  I think American cheese is the ultimate cheese for burgers and grilled cheese sandwiches, for how nicely it melts.  Yeah, come at me, bro.
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Here’s one adorned with that WH Sauce:DSC02251

And here’s tonight’s burger, pre-WH Saucing, side by side with one of those wondrous waffles.  Don’t worry, they don’t serve them on the same plate, but we had six people at our tiny table, so I was trying to consolidate:DSC02280

One day they were out of burger buns, so I asked if they could serve the burger on grilled Texas toast.  They happily obliged, and I think it was even better — kinda like a patty melt.  Pardon the blurriness.
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My wife swears by Waffle House’s grilled pork chops, always with her beloved hash browns.  These have supplanted eggs and bacon as her standard order, although she still loves the grits, waffles, and biscuits too.  They are surprisingly tender, juicy, flavorful, bone-in pork chops.  Ask for the “seasoning” — it is just a salt and pepper blend, but it adds a unique touch, and they aren’t the same without it.  DSC02254

Chops ‘n’ browns:
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More chops ‘n’ browns:
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And if you decide you want picante sauce for your hash browns, eggs, sandwiches, or burgers, I love that the brand is Senora Jackie’s Casa de Waffle.  This was old news to us, but our table-mates got a real kick out of it.
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Waffle House usually has good sweet iced tea, and I like my iced tea like I like my women: sweet, strong, chillin’, and with lemon.  But usually I’ll get a vanilla Coke or vanilla root beer there, on top of all those other carbs.  They actually squirt real vanilla syrup into the fountain beverage, which makes a nice difference.  I can’t speak for the coffee, since I rarely touch the stuff.

Waffle House restaurants all have another beloved feature: a jukebox, loaded up with pop hits, golden oldies, and a surprising number of novelty songs written ABOUT Waffle HouseFun fact: Waffle House even has its own record label!  I rarely indulge with the jukebox, which is odd, because I love foisting… uh, sharing my musical tastes with others.  But tonight I spared our new friends and the stalwart staff, lest I be tempted to queue up some Tom Jones on repeat.

And one more fun fact about the Waffle House I think you should know: it is often the first business up and running again after hurricanes and other natural disasters!  Because it stays open 24 hours a day, seven days a week, 365 days a year, the Federal Emergency Management Agency (FEMA) refers to the “Waffle House Index” in terms of the severity and impact of the disaster.  According to this transcribed National Public Radio interview, “If a Waffle House is closed because a disaster is bad, [FEMA calls] it red. If they’re open but have a limited menu, that’s yellow… And a completely open, full-menu Waffle House is green.”  A Waffle House spokesman said “If we’re opening up quickly, that’s a good sign that community is going to come back quickly.  If we are on a limited menu, that’s probably because we’re – have some utilities out, so it’s going to take a bit longer for that community to come back.”  So as we edge in those scary Southern summer months that occasionally bring hurricanes, maybe pay as close attention to your local Waffle House as you do to your favorite telegenic weatherperson.

The world is certainly not the same without Anthony Bourdain, and I think about him whenever I try a new dish, a new restaurant, or a new city… and also whenever I end up at my friendly neighborhood Waffle House.  Tonight, over a late dinner with my winsome, wondrous wife — the person I love most in the world — and some really great new foodie friends, Bourdain was on our minds and in our hearts.  That fellowship, the fact that I found my way onto a local food forum on Facebook, the fact that I started this blog just over a year ago and bother writing about food at all — I can trace all of it back to him.  So on his birthday, a year after we lost him, I mourned and celebrated the man, I ate good food with good people, and I thought long and hard about how lucky we all are to be able to do that.

Maple Street Biscuit Company

Despite living not too far from Oviedo, I almost never drive all the way east to head out there.  Every time I do, I’m always amazed by how much the area has been developed, with so many new restaurants popping up.  One of Oviedo’s newest neighbors is the Maple Street Biscuit Company (https://maplestreetbiscuits.com), a small chain that was founded in Jacksonville, Florida, and has since expanded into six Southern states (Florida, Georgia, the Carolinas, Tennessee, and Texas).  Despite being a chain, it has a very “down-home” Southern feeling, with everything in the bright, spacious dining room made of wood (or wood veneers).

Maple Street Biscuit Company specializes in fried chicken sandwiches made with fresh, white meat chicken breasts on fresh-baked biscuits, but they have lots of other options.  They make their jams and jellies from scratch too, which is not that common anymore.

I ordered the Squawking Goat sandwich, which includes fried chicken breast, a fried goat cheese medallion, and house-made pepper jelly on one of those fantastic biscuits.  I loved it.  It was awesome.  They were generous with the pepper jelly, ladling it on all over the plate, so it was definitely a sandwich to eat with a knife and fork.  I thought the goat cheese “medallion” was quite small, but it was so delicious, coated in seasoned bread crumbs, that I craved more.

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My wife ordered the Sticky Maple sandwich, with a fried chicken breast and pecanwood smoked bacon on a biscuit, with real maple syrup from the Bissell Family Farm served on the side.  (They usually pour it right on.)

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We had meant to share the Smoky Mountain Mac n Cheese, a $4 side of macaroni and cheese made with three different types of cheese and topped with a crunchy cheese cracker crumble, but then I think my wife remembered she isn’t the hugest mac and cheese fan.  More for me, I thought!  But the portion was very small, so it wasn’t that much more for me after all.  Still, it was rich and cheesy and gooey and tasty, so how can I complain?

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Also pictured above is the iced cinnamon pecan biscuit they were gracious enough to include with our order because it was our first visit.  It was delicious — much more of a dessert that something you should eat for breakfast, but I feel that way about most breakfast pastries (muffins, doughnuts, danishes, Pop-Tarts, and their ilk).  The icing was very fresh and very thin, like you would find on a cinnamon roll or a good cheese danish.  

My wife studied the menu in advance, and she knew she wanted the house-made ganache hot chocolate with steamed milk.  She tasted cinnamon and said it reminded her of Mexican hot chocolate, which she always loves.

I rarely drink coffee, but I love anything with vanilla and maple flavors, so I couldn’t turn down an iced maple vanilla latte.  Of course it was more like a dessert than anything else, but that’s how I like my coffee (like my women): sweet, smooth, and cool.

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And finally, because we didn’t have enough carbs and sugar already, they had fresh-baked cookies near the cash register, where you place your order, and we couldn’t resist trying the lemon blueberry cookie.  I was surprised my wife suggested it, since I love anything with lemon and with berries, and she usually doesn’t, opting for chocolatey sweets instead.  And I think she liked it, but I definitely liked it more.  It was obviously very freshly-baked, extremely soft, still warm, and delightfully lemony.  We ripped into it so quickly, I almost forgot to photograph it, as you will be able to tell:

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Maple Street Biscuit Company closes at 2:00 most days and stays closed on Sundays, so it isn’t the easiest place for us to get to.  Still, I’m glad we were finally able to try it.  I don’t know when I’ll be able to go back, but I definitely would return to get that Squawking Goat again, and maybe I’ll ask for extra fried goat cheese next time.  I’d get that cookie again, too!

The Coop

John Rivers has built a successful restaurant empire from right here in the Orlando area, starting with his first, tiny 4 Rivers Smokehouse location in Winter Park that grew into an empire throughout Florida and even beyond.  We love 4 Rivers for barbecue, and I will get around to reviewing it here eventually, even though we’ve been there countless times over the last decade.

Mr. Rivers founded The Coop (https://asouthernaffair.com/), his Southern home-cookin’ restaurant, back in 2014, also in Winter Park.  I made it our goal to be there on opening day, and my wife and I were within the first 20 or so people lined up for lunch that first day.  At some point they started serving breakfast, and one morning a few years back, we met John Rivers, the man himself.  We had to gush a bit over how much we love 4 Rivers and The Coop, and I can tell you he could not have been friendlier, more down-to-Earth, more humble, or more welcoming.  He even treated us to breakfast that morning, which he did NOT have to do.  He does a lot of charitable work with these restaurants as well, and is an all-around mensch.

Anyway, The Coop serves some of the best fried chicken in Orlando and all kinds of down-home Southern sides and other dishes.  Chicken and waffles?  Chicken and dumplings?  Roasted chicken?  Shrimp and grits?  Fried seafood?  Pimento cheese?  Biscuits?  Cornbread?  Delicious breakfasts?  Decadent desserts?  You name it, they have it.

I have lost count of the times we’ve been there since it opened five years ago.  I have also brought my best friend from Miami there, and lots of co-workers as well.  This review is based on our two most recent visits.

Even though I love a good fried chicken thigh, The Coop’s roasted chicken is quite good, so I’ve been ordering it more often.  You can get a quarter- or half-chicken a la carte, or with two or three sides and a biscuit or cornbread.  I always get collard greens at The Coop and 4 Rivers.  Theirs are some of the best greens I’ve ever had.  They are slow-cooked with smoked pork, and I always add some generous dashes of pepper vinegar to them.  I can even drink the juice when I finish those greens, it is that delicious.  That square thing below is actually a biscuit, and it is flaky and rich.  Feel free to add butter, jam, syrup, or dip it in your meat juices or barbecue sauce, but it doesn’t need anything.coop1

Thighs and legs are my favorite parts of any bird, so I always go for the dark meat quarter chicken (or sometimes the half, if I’m hungry enough).  The skin is attached, brushed with barbecue sauce or some kind of sweet glaze but not smoked like the chicken at 4 Rivers.  It is always moist, juicy, and tender.  I asked for it with a side of Alabama white barbecue sauce, which might look like ranch and smell like ranch, but BROTHER, it ain’t ranch.  It is creamy, peppery, tangy, and subtly sweet, so it goes well with any kind of chicken, especially with that skin.  coop2

I also chose the side called “Hoppin’ John,” a Southern stew of rice, black-eyed peas, tomatoes, onions, peppers, and okra.  It is always okay, never quite as good as I think it’s going to be, but some people go gaga over this dish.  coop3

My wife loves fried catfish more than anyone I’ve ever met, so she vacillates between ordering fried chicken and catfish at The Coop.  She ordered catfish both of our last two visits, which comes with grits and hush puppies.  These are grits cooked the real, traditional way, as “NO SELF-RESPECTIN’ SOUTHERNER USES INSTANT GRITS.”  The Coop takes pride in its grits!

This was from one visit:coop4

And this was from a different visit.  This time, the hush puppies came out later, hot, crispy, and fresh.  She’s not so big on hush puppies, which is great, because I ate them, dipping them in the remoulade sauce that came with the catfish.  (She has never been into condiments or sauces or dipping things in other things, whereas I obsess over that.)20190103_125257_resized

As for me, I switched things around and created a new dish.  I’m not wild about grits, believe it or not, which is ironic because I love the way shrimp is prepared in shrimp and grits, that classic Low Country cuisine dish from the Carolinas and Georgia, stewed with salty, smoky andouille sausage and sometimes tasso ham.  Totally kosher, am I right?

I had a crazy idea, but I didn’t know if they would let me get away with it.  I asked if I could get the shrimp with something other than grits, and the patient girl told me that some people get the shrimp ladled over white rice.  I had other plans that day, and asked if I could get the shrimp over macaroni and cheese!  (The Coop has really nice, creamy macaroni and cheese, by the way.  It is never dried-out.)  She indulged me, and this is something they should seriously add to the menu, because it was forking amazing.  In fact, inspired by my bravado and culinary creativity, the older gentleman in line behind me requested the same thing!  Dear readers, have I become a dreaded “influencer”?  Say it ain’t so!20190103_124811_resized

And they always have beautiful cakes there, so my wife got this piece of chocolate cake wrapped up to go, which she loved.coop5

So yeah, come to The Coop for the excellent fried chicken, but stay for everything else!  Just don’t bother showing up on Sundays, because it is closed.  Of course, now I have incepted the idea into your heads that you will crave Coop food on Sundays, as we too often do.