Brave Horse Fried Chicken/ by Shelley Lance, Blog Editor
Yesterday was the day that my husband, Frank, and I finally made it over to South Lake Union to try the Brave Horse Fried Chicken Dinner, served only on Sundays. Sunday evenings are a great time to try out Brave Horse if you want to avoid the crowds, and to top it off you can get fried chicken! When we entered Brave Horse, the space was not empty, but it was not packed to the rafters either- just mellow and calm. Yesterday was a rare, warm Seattle day with temperatures in the 80′s, so though we thought a moment about the appealing outdoor tables, the dim cool interior of the tavern was the greater draw. After much deliberation over the extensive beer menu, I chose a Racer 5 IPA, which came to the table cold and pleasantly hoppy, and Frank sipped a Maritime Old Seattle Lager. Brave Horse’s sous chef, Warren Peterson, helped me pick out my beer. He’s also the creator of the BH fried chicken recipe.
Marinated beets served with sour cream, dill, and pickled onions made a delightful starter. They were cleverly served with a side of pretzel chips (sliced from Brave Horse’s famous hand-made pretzels). We also shared a cool summery bowl of gazpacho, made with Jackie’s Prosser tomatoes.
Then on to the main event: three delicious pieces of fried chicken with a crisp crackly well seasoned crust outside and moist chicken (it’s pickle brined after all) inside. The plate was filled out (massively over-filled) with a fresh tasting macaroni salad, some pickled green beans and cherry tomatoes, and a giant wedge of sweet, ripe watermelon. Everything was terrific, but next to the fried chicken the prize winner was the big, light, fluffy American-style soft bun baked specially for this plate by the Tom Douglas bread bakers. At $14, this dinner is a steal. If you’re in the mood for fried chicken (and who isn’t?), mark your calendar to stop by Brave Horse next Sunday for dinner.
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