Your search for the best fried chicken in town is officially over. Owner Tony Brooks looks to his family recipes to conjure up some of the finest soul food in town from this tiny storefront. Expect cornmeal-crusted fried catfish, barbecue pork ribs, and sweet potato pie, accompanied by classic sides like mac ’n cheese and collard greens. But it’s the fried bird that really seals the deal here—the meat is endlessly juicy, the skin is crispy and beautifully seasoned, and the recipe is strictly protected. It’s little wonder that Brooks goes through hundreds of pounds of poultry every single week.