I'm a fool for fried chicken. Maybe that's why I was so bummed when Spring Hill pulled the plug on its Monday-night fried-bird feasts before I got a seat at the table.
Photo by Leslie Kelly Yes, it's local beef... well, from Oregon... at Local 360.
Chicken-fried steak is a different beast, to be sure, but it'll satisfy that craving for crispy, crunchy battered goodenss. Especially when it comes to breakfast for lunch.
Last week, at the noon hour, I met friends for my first meal at Local 360, the restaurant that opened in the former Flying Fish location in Belltown. Their mission: to source all ingredients from within a 360-mile radius. Hmm--I was skeptical, especially when I spotted OJ on the beverage list.Still, the lineup of liquor from local distillers? Awesome!
Before placing my order, I grilled the server: Where was the beef from? Heritage Meats in Oregon, just came in that morning. How about the grits? "I don't know, I'll have to check," he said. Ah-ha! I knew it!
He returned to spill the beans: "They're Bob's Red Mill." OK, only one of my favorite food companies in the universe.
And only then did I commit: Yes, I'll have the chicken-fried steak and eggs. It turned out to be a very good decision. The steak had been marinated, so it was tender and had a tart kick, almost citrusy. The chicken-fried part of the equation was crispy, and the rich mushroom gravy pushed it into the over-the-top tasty territory. I would order this again in an artery-clogging heartbeat!