Blue Plate

The fried chicken is legendary at this upscale neighborhood joint, made only with boneless dark meat and coated in a thick, crispy skin. It’s served alongside a ramekin of smoked jalapeño buttermilk dressing, which adds a pungent kick and cuts the richness of the meat. Though the price is steep—$25 for 2 pieces—it’s deeply flavorful, served with a rotating side dish, whether macaroni salad, black-eyed peas or creamed kale. Spring for the decadent “drunken” mac and cheese, laden with goat cheese and a creamy bechamel sauce.