People love chicken. People love waffles. Why, then, is chicken and waffles so polarizing, one of those dishes you either love or hate? At Session Kitchen, chef Scott Parker has created a version so good, and yet so different, we can all agree to like it. Called "chicken-liver mousse," his alternative is every bit as rich as the original, yet it comes off much lighter and more contemporary, a perfect fit for the dynamic street art and murals inside the stunning two-level space. Rather than fried chicken, Parker offers a jar of chicken-liver mousse accented with a dollop of seasonal, housemade jam. Sharing the plate are airy, crisp Belgian waffles, scented with orange and made from almond flour. The combination of smooth, earthy mousse, sweet jam and waffle is not a traditional chicken and waffles, but no one's quibbling when it tastes this good.