Blue Ribbon Chicken, NYC

Fueled by a mere handful of pistachios for breakfast, I needed nourishment. I'd been craving chicken for a few days and scoured reviews for joints offering fried goodness reminiscent of that served Down South. Every establishment's good commentary had an evil twin. By mid-afternoon I discovered Blue Ribbon Chicken. The eatery won by default. Brothers Bruce and Eric Bromberg run it and other themed spots around the city. Although I've visited none of the others, I figured they'd more than likely deliver an appetizing meal.

I decided to go a la carte and chose a Mighty Wing, instead of a regular one, and onion rings. While I waited, I asked a manager if they made the ice cream. He affirmed that they did and asked what flavor I thought looked interesting. I also noticed another manager visiting guests' tables. One employee's sole job consisted of cleaning the dining room. Kudos for staff attentiveness!

Almost embarrassingly so, I dove in seconds after my order arrived. The wing lacked that buttermilk dipped, heavily-floured coating I expected based on meals of fried chicken past. Between their signature spice mix and frying techniques, the owners did manage to create a crispy, light and flavorful crust. I ate every bit of skin I could pry off the bone.

As I did so, I thought of how the preparation seemed simultaneously simple and elevated. The rings had the sort of crust I expected the chicken to have. They reminded me of those served in most Savannah seafood restaurants.

I dipped portions of my Mighty Wing and onion rings in the honey mustard and bbq sauces although the chicken and rings tasted fine on their own. Freshly prepared, both condiments had a thin consistency but packed a surprisingly flavorful punch.

Dessert, complimentary banana salted caramel ice cream, topped off the meal. I'm not a huge banana fan but wanted to try it because I enjoy homemade caramel. As I scraped up every bit possible, I conjured up memories of every scoop I'd ever encountered. I must say this dessert edged out my previous favorite, High Road Craft Ice Cream's carrot variety.

I realized after reviewing Blue Ribbon's website that the manager who delivered the treat was one of the owners. With food, service, and an atmosphere that are all on point Blue Ribbon Chicken is bound to become a favorite.

Rosemary Chicken Sliders

Alexia's all-natural frozen breads provide convenience and savings. I often find them on sale at Whole Foods or Publix and with a coupon they're practically free. Since they aren't stored at room temperature, I don't have to worry about them spoiling before I consume the entire package. Plus, they come in flavor combinations that add depth to recipes. The olive oil and rosemary in these ciabatta rolls provide a perfect canvas for the chicken and fresh veggies.

For two sandwiches you'll need approximately:

• .25 cup of baby kale or arugula
• 6 thin onion slices
• 1 small baked or roasted drumstick
• 2 Alexia Rosemary Olive Oil rolls
• 1 tsp mayonnaise
• 1 tsp spicy brown mustard

Coat the bottom of each roll with mustard. Place shredded chicken on top then a layer of greens followed by onions. Coat the top of each roll with mayo. Enjoy!