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.

Slope's Barbeque, Atlanta

I needed to pig out. It was nearly 6:00 and I'd skipped lunch. My first choice, a pizza place had closed permanently. Seeing that sign on the door made my stomach grumble even more. Then, I remembered Slope's wasn't too far away plus I had a Scoutmob deal.

This joint is unassuming and welcoming. White and red checked plastic clothes drape each table. Autographed photos of celebrities cover paneling near the drink station, but the staff treats even everyday folks like stars.

Hush puppies listed as a special piqued my curiosity because the establishment doesn't sell seafood. A girl at the counter, the owner's daughter I assume, answered my questions like a pro. I ordered an assortment of items: ribs, green lima beans, mac and cheese, coleslaw, and those hush puppies. The baked macaroni and cheese was unimpressive: short on cheese and less flavorful than what most home cooks could conjure up.

Luckily Slope's claim to fame lies in barbeque, which is what they do best. Slightly sweet sauce covered my ribs but, frankly, I think the abundance of sauce masked some of their inherent flavor. Clearly, talented cooks handle the smoker and the meat in it with care. The beans and puppies deserve honorable mentions, as does the coleslaw.

I heard the staff talking to other customers who entered as I ate. What impressed me as much as the bbq was the level of interaction and familiarity the staff had with patrons. I suspect that most customers return as much for the genuine customer service as for the food.

Spiced Right Barbeque, Suwannee GA

After watching an episode of United Tastes of America, I sought out finger-licking ribs. Most places I found online were farther than I wanted to drive or closed on Sundays. Spiced Right won my patronage by default.

The ribs might've been a fluke, but I won't return to find out. I pretended the parched top layers didn't exist. Futile attempts at gnawing through them left no alternative. I peeled them off but dryness awaited underneath.

If I could judge this establishment solely on customer service, it would rank highly. I left unfulfilled. Some of the fresh-cut fries were undercooked. The brisket verged on being overdone. It was spiced right as were the collards.

No heavy hands prepared those greens. Laced with slightly salty pork, a well-orchestrated symphony of sweetness and acidity enveloped each leaf. Regretfully, the merits of this side dish were not enough to erase all the wrongs I encountered.