News
Oysters with a Side of... Chicken?
May 23, 2013
Pearl Dive Oyster Palace, Jeff Black's southern-inspired seafood outpost on 14th, has been making waves with a surprising specialty for a seafood joint: fried chicken. Chef de cuisine James Huff tells us the chicken saga started at Addie's, Jeff's first restaurant. The sous chef forgot the make the staff meal one day, so he grabbed some braised chicken left over from the coq au vin and fried it up. The staff requested it so often afterwards that Jeff had to try it, and he loved it so much he added it to the menu. It's been a hit ever since, with staff and customers alike. Pearl Dive is now offering buckets of chicken for two, with corn muffins and sides, for $20.
