A new fried chicken in these parts
Artie Cavaliere of In Riva is high on his East Falls neighborhood. When his landlord offered him a shuttered restaurant nearby, his first thought was fried chicken.
Artie Cavaliere of In Riva is high on his East Falls neighborhood. When his landlord offered him a shuttered restaurant nearby, his first thought was fried chicken - and a simple menu of little more than half and whole chickens, and a sandwich.
Cavaliere and his longtime righthand man, Crisanto Ramos, went through hundreds of birds before nailing the recipe for a tender, juicy, pressure-cooked bird that is thickly breaded with plenty of crunchy nubs but is not greasy (it's $9 for a five-piece half, $18 for a 10-piece whole, plus slaw or pickle, and specialty sauce).
The sandwich, only a buck less than a half-chicken, is a 6-ounce boneless, skinless breast served with mayo and house-made pickles on a potato roll with a side of slaw or pickle, plus sauce.
The chicken is mildly seasoned. The idea, says Cavaliere, is to add flavor via sauce (herbed ranch, black pepper honey, chipotle barbecue, and honey Dijon).
- Michael Klein
Fried chicken sandwich, $8, Foghorn, 4213 Ridge Ave., 267-335-3061.