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Putting the egg before the chicken, the team behind this Deep South influenced operation buys its entire stock of chickens before they hatch, monitors their (corn-rich) diet and can guarantee them additive and hormone free, as well as free-range. In the restaurant, they smoke or marinade the chickens overnight in buttermilk and serve them fried with orange honey coleslaw, ‘hurricane’ popcorn and jalapeño cheese crackers. The bar produces mean cocktails too: beware of the moonshine, it’s a hangover in a bottle just waiting to escape.
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