Everybody loves fried chicken, am I right? Of course, I am. Over at Catalan Mediterranean Restaurant (www.catalanrestaurant.com), owners Chef Drew Davis and his lovely partner in crime, wife Cynthia, decided earlier this year to make fried chicken a very big deal. I say “partner in crime” because “criminal” is the only way to describe the succulent deliciousness of Drew’s interpretation of this American classic.
The extravaganza has been occurring only one night a month—on the first Sunday evening—all season and throughout the summer. But due to my many extracurricular obligations (yes, I know, pity me the poor social butterfly), it took me until recently to pop on by and dig in. The way it works is as follows: For $25, a diner is served Drew’s Buttermilk Fried Chicken (breast, leg, and thigh) accompanied by house-made biscuits and honey. Also included are two sides, with guests choosing from Catalonian Spinach (sautéed greens with garlic, almonds, and raisins), Chef Drew’s Mac & Cheese (made with fontina, Manchego, and smoked mozzarella), or Yukon Gold Mashed Potatoes. Add a house salad with the house’s champagne dressing for just $3.00.
Alongside this special of specials are also offered a sampling of items from Catalan’s regular menu. Upon our visit—where the place was packed to the rafters—three friends and I started with the signature cocktail Running with the Bulls and House-Marinated Mediterranean Olives and the Spanish Charcuterie Board before segueing to the main event and a nicely chilled bottle of Stag’s Leap Chardonnay. If you similarly choose to have starters, trust me, you’ll have some fried chicken left over for lunch the next day. And yes, it’s as good cold as it is served piping hot!
And yes, as noted above, Catalan is staying open all summer. Fried Chicken or not, that is music to any serious foodie’s ears. Bon appétit, dear readers!