Many years ago on a trip to New Orleans, I was seeking out what I had heard was the best fried chicken in Louisiana. The shop I was looking for was called Willie May's Scotch House. And while it was very good, it didn't quite blow me away, nor was it up to the memories I had of my Grandma Opal's fried chicken in Greenville, South Carolina.
As I was walking back to the Quarter, I happened upon Dooky Chase in the Treme, just a block or two away from Willie May's. Although I was thoroughly stuffed, I walked in with my wife and we sat down an ordered up the fried chicken buffet, complete with chicken, gumbo, peach cobbler and mac & cheese. I didn't see any collard greens, so I asked for a side. What came out in that little bowl of greens forever changed my life, and put me on this crazy mission to re-create not just those greens, but to find out exactly what was in my Granny's chicken, so I could taste that love again.
After so many test runs, and experiments with batter, brine, breading, fry temperatures, fryers, ingredients, etc., I felt like I have finally discovered exactly the taste I was looking for, and what I believe is truly great fried chicken and sides made primarily with LOVE & SOUL. Those are the two magic ingredients that make my food stand out in a world full of mass produced fried chicken. Thing is - many people don't have access to those ingredients - but my life has been so full of loving special family and friends and influences like MISS LEAH CHASE, who brought that LOVE & SOUL in to my food. In fact the year before she died, she cooked for Lauren and I and our family and friends at our wedding rehearsal dinner at Dooky Chase in New Orleans. Without the love and patience and hard work from my wife Lauren, this dream would never have been possible.
I appreciate your time and hope you like our food. I made it all just for you with LOVE & SOUL.
Lead Chef Tatiana comes to our kitchen with extensive experience in culinary kitchens in San Francisco and most recently from the new Chase Center and home of the Golden State Warriors.
Chef Brandon also has an extensive career in SF and the Napa Valley and most recently was working in the kitchen at Mustard's Grill in Yountville.