Here to give crappy chicken joints the bird: Lucy's, a flightless-fowl celebration from the chef behind Bon Appetit-lauded Olivia humming with an all-TX jukebox, and offering bone-gnawing in the dining room, in an outdoor biergarten with mod-ish tables direct from Germany, or on a perch-like 2nd-story patio where you too can make like a bird...and eat twice your body weight.
Harvested from a secret source, the certified-TX-organic cluckers are available fried by the bucket or basket (which you might remember from its ACL debut), oak-grilled with an herb/chile brine, or in a pumpernickel fried chicken salad sandwich. Get your sides on with crab-boil potato salad and cabbage braised in Pearl, which is like a PBR for people who don't even know how cool they are, or what a Google is.
Further reminders that this isn't your everyday house-of-feathers include the Venison Sausage Plate, the tri-tip Texas Kobe Steak (w/ TX mushrooms & 1015 onions), and Richardson's Farms pork chops with house chorizo and brown gravy, as well as five varieties of wood-fired Gulf pearl-snappers including the ginger/garlic butter/fish sauce Funky Oyster, which is what bearded clams were called during the Bee G-Spot era.
Just desserts come courtesy of Olivia's pastry chef (pies like sweet tea, s'mores, and banana cream), and although they aren't yet frying them, Lucy's is pouring TX brews like Circle's Nightlight, Real Ale's Full Moon Pale Rye, and Thirsty Planet's Buckethead, a nickname you'll need to get used to if you keep on eating like a what-you're-eating.