The Horne & Dekker Fried Chicken… at Veritas Wine Room, Dallas

Here it is: 

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More on that in a bit. Now that Dali is gone, we have made Brooks Anderson's Veritas Wine Room our new clubhouse. Love the place. 

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Last night sommelier Scott Barber (R) dropped by to feature wines from Josh Peeples' (L-texting) Chateau Boswell Winery:

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Nice stuff, indeed. We enjoyed some "Situational Drinking."

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Later in the evening, another regular brought in some special stuff to share!

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^ All amazing – though the Clos did not show – it happens. NOW it was time for some food. Veritas has brilliantly struck a deal with next-door-neighbor Horne & Dekker to deliver anything from the menu to Veritas. Order from the Veritas staff and H&D servers come right over and attend to you, then bring a separate bill. Seamless and welcome. 

As we were here, I HAD to take Brooks' advice and try the much ballyhooed Horne & Dekker Fried Chicken:

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I added the Handmade Spaetzel with Cheese. Best fried chicken ever? I'm not qualified to answer that one, but it is pretty damn good.

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^Horne & Dekker chef (or kitchen manager?) Corey Smith delivered the goods and had a quick sip before heading back to the kitchen; ^we enjoyed the grub. The chicken is Corey's dish – he was formerly sous-chef at Dish while Shawn Horne was GM. "So Corey, what's the deal with the chicken?"

"Well, I was born and raised in New Orleans so food has always been a huge inspiration to me. It's pretty easy – what I do is… I get whole chickens and I brine 'em… salt water, little bit of honey, fresh thyme – bring that to a boil. Pour it over the chicken (breast side up) then shock it with some cold water. Leave it in there for 24 hours. Then truss it up and roast it in a convection oven for 40 minutes – then pull it out and let it rest. Then double-battered in flour, buttermilk, egg wash - then it fries for just three minutes." There ya go!

I was hard on Horne & Dekker at the beginning. It's time to give them another shot.