Featured Dish 


Photo by Holland Reid
Nashville Hot Quail, vegetable escabeche, buttered brioche, $12
Description: Saltyard's elevated riff on hot chicken was inspired by the powerful flavor featured in the chicken at Prince's Hot Chicken Shack. This dish is best described as succulent with the perfect amount of breaded crunch with a medium, slightly sweet heat that sneaks up on you. Chef Nick Leahy set out to create an ode to hot chicken that offered a gentler heat that warms the mouth, heart, and soul rather than burning it. 
Leahy creates this guest favorite with two quail breasts that are marinated in a secret blend of hot spices, then dipped in a spicy egg mixture before being fried. He then redips the breasts in a second spicy mixture of olive oil, hot spice, and brown sugar before slathering a buttered brioche with vegetable escabeche and serving for your tasting pleasure.


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