We knew the beer at the Post Brewing Company would be good, since it's crafted by nationally recognized brewmaster Bryan Selders. But who would've guessed the chicken would be as much of a draw? Jamey Fader, culinary director of Big Red F, admits to getting "geeky on chicken," traveling around the country and coming home with a spreadsheet of variables — brines, flours, etc. — to test recipes by, until he and chef-partner Brett Smith and Big Red F founder Dave Query hit upon the winning combination for the place they opened last year in a former VFW post. The result: chicken that's consistently moist, with a shell that gets its addictiveness from buttermilk, gluten-free seasoned flour, and a resting period that allows the coating to lose moisture so it fries up extra-crisp. This isn't just picnic chicken — i.e., chicken to eat while playing cornhole on the patio and sipping beer.
Readers' choice: Tom's Home Cookin'