Founded by Dallas chef Ryan Carbery (Bailey’s, Patrizio) and pitmaster Tim McLaughlin (Lockhart Smokehouse), the restaurant serves a delectable, hormone-free bird, brined and fried or amply seasoned with a slightly sweet barbecue spice blend. Order the flash-fried cauliflower sprinkled with Parmesan and the Texas Pecan & Bleu Cheese Slaw sweetened with dried cranberries on the side.