Chef Dan O’Brien’s riff on this classic Tennessee sandwich caused a line out the door last week ($13). It’s not regularly available on the menu, but O’Brien has hopes of one day opening a fried chicken-centric restaurant. “We’re just playing around with it,” he says. Read full article >>
Comment on Seasonal Pantry’s Hot Hot Chicken sandwich drew long lines
Holley Simmons, Washington Post: Local
Thu, 08/21/2014 - 4:01am
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