"Southern-style iron skillet fried chicken breast, local market veggies and creamy chipotle mac & cheese," it read. I know, right? Worth $13, probably.
And behold how lovely. Crisp, rugged panko-crumb crust and a promising deep-red hue.
The way home goes right past At The Table, the cheap, cheerful and competent spot on 12th Avenue, so I stopped there for ... chicken and macaroni-and-cheese.
Both kitchens turns out perfectly cooked food. Both places put a lot of thought into the recipes. Value matters a lot, and so does choice. WK's hot chicken was undeniable moist, crunchy and pleasantly warm in the spice department.
I split the decision, tilting toward At The Table. At The Table's mac-n-cheese has better texture, is more challenging to make, and has a more traditional, more Southern and less cheese-intensive character. On the other hand, if Whiskey Kitchen offered a hot thigh, it might have won.
On the third hand, there's no denying the power of a corncake to sway a judge.