The breast isn't my favorite part either (can't believe I just admitted that in public), but The Roost's seasoned breading treatment makes it more than palatable. Currently my favorite Chicken Sandwich comes from Honey Butter Fried Chicken. Unless I'm mistaken, they use the thigh.

Buddy

stevez wrote:

AlexAC wrote:Ill try em again for sure, but next time just going with a Biscuit sandwich.

Besides the disintegration factor that Buddy mentioned, the sandwiches are only available with boneless breasts. That's not exactly my preferred part of the chicken.

Ahhhh well maybe just some actual dark meat next time

The Roost was the Fooda pop-up in my building today. I've not yet made it to either location in person so this was a perfect way to try it. I had the Nashville hot on a biscuit topped with pickles and coleslaw with mac & cheese and peach cobbler as my sides. I enjoyed the chicken -- moist and hot but not killer. As noted above, the biscuit doesn't hold up well but is an excellent biscuit. I was also not a fan of the heavy hand of celery seed in the slaw. Great pickles though. The mac & cheese was tops as was the cobbler. I wasn't able to finish either of the sides -- lots of food for $9! I might need a nap later, but it was well worth it.

GP- that coleslaw is awful, isnt it? i keep hoping enough people will tell him that so he switches it up to something edible...

I had posted upthread about how much I hated it too - definitely too much celery seed/ celery salt.

The Roost Carolina Kitchen has brought its brand of spicy fried chicken and biscuits to the Loop. 400 S. Financial Place, Unit C.

https://chicago.eater.com/2017/12/22/16 ... inter-2018