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The Ideal Southern Supper
Serves fried chicken-loving friendly folks
1 chef of Chopped fame
1 flock of Grassroots Farms birds
1 BYOB policy
A slew of slap-your-mama sides and sweets
A rustic spot with farmhouse tables and chairs, old buckets as lamps, and a fireplace
1. Chef Suzanne Vizethann (The Hungry Peach Cafe) mixes all of the above for the first fried chicken dinner at her new breakfast and lunch joint, Buttermilk Kitchen.
2. By day, it’s blueberry cobbler pancakes and shrimp and grits. By Tuesday night, it’s a rotating four-course menu fit for Paula Deen (organic cheeses, starters such as roasted sunchoke soup and radish salad, the beloved birds, family-recipe desserts submitted by customers).
3. Take a bottle (or two).
4. Check the blackboard (or the website) a few days before the meal to peep the menu.
So you have enough prep time.
Buttermilk Kitchen, 4225 Roswell Road, Buckhead (678-732-3274 or buttermilkkitchen.com). Dinners, every Tuesday, 6:30-9 p.m. (this Tuesday’s feast is filling up fast; only a couple of spots remain open). To make a reservation (required), call or email email@example.com. Cost is $35.
Photo: James Camp for Green Olive Media / Courtesy of Buttermilk Kitchen