Cinci's Best Burger?

If you’re a fan of vintage neon signs you may have heard of Cincinnati’s Terry Carter. Terry owned a night club aptly named Neon in the Over the Rhine neighbourhood. Terry has moved on and now owns and operates Terry’s Turf Club in the near by Mt. Washington neighbourhood. While the old place was a night club, the Turf Club is all about the food. Other than Terry, the two places have one thing in common. Terry’s extensive collection of metal and neon signs, figures and other sundry quirky items. 

The Turf Club may be a neon museum but it’s the food that brings people in. Often voted Cinci’s Best Burger (along with it’s main rival, Zips). What makes Terry’s burgers so special isn’t the meat or the bun. Even though they’re great. It’s not that they’re cooked on a flat top. The best way to cook a burger. No, it’s the toppings. And I’m not talking Pickles and Lettuce here. Terry, an avid outdoorsman, has travelled the country and the world and is always looking for something unique that’ll work on a burger and take it to another level. Like Fois Gras or Swedish cheese or Mangos or Lobster Tails. Heck, even his burger seasoning has off beat ingredients like Grains of Paradise and Annatto. He’s constanly reinventing the wheel. Always trying to keep it fresh and interesting. With a reputation like that line ups can be long and arduous. It’s not uncommon for there to be people snaking out the door and down the street. 

Terry’s looks like it used to be someone’s home. It rests on the side of a hill and is an awesome spectacle. Gorgeous hanging plants shroud the large front porch and The collection of restored metal and neon is worth the drive itself. They’re everywhere and add a nice level of kitsch.

Inside place mirrors the exterior. Neon, neon everywhere and cylindrical coolers known as Bevadors. There are basically no light fixtures so the whole place is bathed in neon glow. Space and seating are minimal at best. Every nook, every cranny has a function or is otherwise employed. Because it’s so busy and seating is limited it’s communal. So don’t be surprised if you’re seated with people you’ve never met. As well, don’t be a stranger with these people. We met a father/son pair when we sat down and had a wonderful conversation about absolutely nothing in particular. After they left, 3 gentlemen about my age sat down and we chatted food. Food, food and more food. We didn’t meet 5 strangers. We made 5 new friends.

A few years back I started compiling a bit of a “To do” list of places that I felt we needed to visit. On that list was Terry’s Turf Club. It took a while to get there but it became a high priority after viewing the visit of Guy Fieri and the Triple D gang.

Seeing what Guy was served made it just that much more tempting.

To start things off, I'll explain the menu for you. It's basically in 3 sections. Appetizers, Sandwiches and, to borrow a Starbucks term, Modifiers. If you order a sandwich it comes bare bones. There is a small section of free condiments like onions and pickles. The standard stuff. Then there's about a full page of up charge extras like cheese, bacon, crab cakes, specialty sauces, etc., that you can add as well to customize your sandwich. For instance, when Guy was there he ordered a Burger with Swiss, Grilled Onion and Burgandy Wine w/ Wild Mushrooms & Truffles Sauce. Not really my cup of tea but he sure enjoyed it. So you get the idea.

Anyway, on to the food.

All sandwiches come with potato chips but since I hate plain potato chips (unless there's dip) I added fries. They're fresh cut and cooked to a beautiful brown colour. They had really good potato flavour but lacked a good crunch. There was a bit of crispness so it's not like they were limp, soggy tuber sticks but not the best either. So satisfactory all in all and certainly better than the chips would've been.

Our lunch guest, The Squire, opted for the Portobello Burger with Provolone and Mango/Curry Sauce. It comes out looking really nice as you can see but sadly, that didn't last. It lost complete and total structural integrity (and not in the good way) almost immediately. The Squire was mildly frustrated but quickly picked up a knife and fork and set to it. He said it was fantastic all in all with just the right amount of kick.

Both Mrs. Sippi and I went fairly old school. The standard burger with American Cheese and Bacon. What we got was a burger that was way up in the heirarchy of best burgers. This is magnificent. Definitely a top 5 burger for both of us. The meat had as good a taste as any I've had. Almost steak like in flavour. The cheese adds a nice creamy component, not to mention the cheesiness. The bacon, 3 strips of it, was good quality and really stood up well to everything else. Again, this is one incredible burger.

So there you have it folks, one of the US's best burgers in a cool and funky place.

You can find Terry's Turf Club at 4618 Eastern Ave, Cincinnati, Oh.

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You can also find them on facebook.

Well that's all for now folks, we'll see ya next time in the food court.

Home of the Juicy Lucy

In 1954 a customer at Matt’s Bar in Minneapolis walked in and asked owner Matt Bristol to sandwich a piece of cheese between two burger patties before cooking it. After taking his first bite and having cheese ooze out, the customer is said to exclaim, “That’s one juicy lucy.” With that, a Minneapolis tradition was born. It should however be noted that long time rival for the best JL, The 5 – 8 Club also lays claim to the invention. Not only do they not agree on who invented it, they can’t agree on what cheese to use (Matt’s is American ONLY whereas 5 – 8 has options). Heck, they can’t even agree on the spelling. With Matt’s spelling it “Jucy Lucy.” 5 – 8 will tell you that “If it’s spelled right, it’s made right.”

The Lucy has spread it’s tentacles out from the Twin Cities over the last decade or so. It’s made its way over seas and caught the attention of gym teacher by day and burger guru by night, Mohammed “Big Moe” Saleh. Together with his sister, Naticia, they are faces of the 2 burger shops in Toronto’s east end that clain to be the “Home of the Juicy Lucy.”

Big Moe’s has brought a bit of a fair flare to the business. Carnival treats like Funnel Cakes and Tornado Dogs (available on the summer menu) round out the menu and add to the fun. They’re also experimenting with Waffle Fries for the upcoming season. 
They're grinding their own beef in house that is brought in fresh daily from a Halal butcher. Being Halal also means there are no pork products. So don't go asking for bacon. They are experimenting with cow bacon though. 

In an area that’s got it’s (and a few other city’s) share of shawarma places having a burger joint is a nice change of pace. The mid Scarborough restaurant occupies a corner unit in a small plaza and the bold sky blue colour really attracts attention from the road.

The inside is somewhat spartan and bathed in natural light. Those large windows allow the place to be flooded during the day time. There’s seating enough for about a couple dozen and there’s both and open kitchen where the final cooking is done and a back kitchen where all the prep work happens. Including freshly grinding their own beef.

So let’s get a look at what Big Moe has coming out of his kitchen.

When you claim to be the home of the Juicy Lucy (in TO anyway) you'd better make a good one. Moe's does. This incarnation uses American cheese and it works well. There's a good amount that counters the beef without being lost or dominating. The crust created by the flat top adds a nice bit of crunch. The only real drawback with this burger is the beef on either side of the cheese is thin and tends to get over cooked. This one was fine but if the cook doesn’t know what they’re doing, you end up with a patty just this side of descicated. One other small defect was the bun was just slightly too big. Said bun is terrific though. Very light and mild in flavour that’s buttered and grilled on the flat top.

While the Lucy is nice to have once in a while the Cheeseburger is really where it's at. This double is pretty close to everything you could want in a burger. The meat is very beefy and as I said above, the bun is perfect. The choice of American cheese is nice as it's the default cheese for these types of burgers. Where this becomes more than just a good, homemade burger is the cooking. The flattop adds the crust for added flavour and texture. The edges in particular were very crispy and it all adds up to one fantastic sandwich. One of the better ones the city has to offer. As you can see by the picture, the bun is a better fit here.

The Tornado Potato is excellent. A spiral cut tater skewered and deep fried. Being a real potato it of course has good tuber flavour and deep frying it like they do it gets nice crisp edges and a soft middle. It comes with S & P which I though could've been heavier handed but you can always add more at the table. One of the great things is they offer a cayenne pepper shaker as well and that really took this to another level. I just thoroughly enjoyed it.

Not to be outdone, the fresh cut fries are fantastic as well. Not quite as crispy (but crispy enough) as some of the other fresh cut speciemens I've had at the new burger places but no less tasty. First off you need a good potato. Secondly, cook them properly. Lastly, but certainly not leastly (huh??) season them properly. On that last part in particular, they nailed it. Exactly the right amount of salt for my tastes.

If you have room for dessert they offer up some tasty Funnel Cakes. Something similar to pancake batter deep fried, topped with icing sugar and other, assorted condiments. I opted to keep it simple and went with just plain strawberry syrup and it was great. The syrup had a nice taste from the berries and while sweet, I didn't think it was cloyingly so. These come in 2 sizes with the smaller 6" variety more than enough for a single person. I barely got through half.

So there you have it folks, another great burger joint in a city that’s come a long way in the hamburger department over the last few years.

You can find Big Moe’s at 1961 Lawrence, Ave. E in Scarborough, On.

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You can also find them at 3517 Kennedy Rd, Scarborough, On. as well as on facebook.

Well that’s all for now folks, see ya next time in the food court.

A Family Treat….

….To eat with us.

Nola Schmucker had an ability to make pies like no other. In 1948 she and her husband opened Schmucker's Dairy Bar. Serving the fine folks of Toledo ice cream and her delicious home made pies. Their son Allen would peddle his bike around the neighbourhood selling ice cream novelties to the locals. Eventually Allen would dedicate his life to the family business which would go on to become Schmucker's Restaurant. A basic, no frills diner serving scratch cooking for breakfast, lunch or dinner.
While Allen's kids would work the restaurant all through high school, it would be Doug who would take over and become the third generation behind the counter.

Some of the things I love most about places like this are the big neon signs out front and the feel inside. These classic signs from yesteryear have gone the way of the dinosaur. The chrome stools and phone booth inside are original and for the most part, everything is as it has been for decades. There's a certain charm that comes with that kind of tradition. 
Schmucker's has always  been about family dining. Even employees are treated as one of their own. All wear name tags and how long they've been a "Family member." For some, it's "Since 2010." Others, such as Doug himself, has a tag that says "Since birth."


The diner is a fairly inconspicuous box in the Reynolds Corners neighbourhood of Toledo. Were it not for the sign, you may miss it. Inside it's all diner. Counter seating, booths, open kitchen and of course, a dessert cabinet that looks more like a trophy case. That's where Doug keeps his pies. And make no mistake, this place was built on those pies. So well known, so good, so in demand it's not unheard of for them to "whip up" nearly 2,000 of them around Thanksgiving. All from their main kitchen in the back. There’s a standard line up with "Doug’s Pie of the Week" rounding things out.

They say man can not live on pie alone (though I'm willing to try) so the rest of the menu better deliver. Let me tell you, it does and then some. 

I ordered a side of chili. It was nice but nothing mind blowing. I found it rich in tomatoey goodness and chili spice but seemed to lack some balance. A little Tabasco helped with that. The acidity and heat provided perked it up. While it's not the best I've had it's a good solid bowl of red none the less and as such, enjoyable.

Mrs. Sippi, as you can imagine, was all over the Hot Beef Platter. A gravy enveloped roast beef sandwich on white bread with mashed potatoes. The picture on the menu was inviting. What arrived at the table was mouthwatering. It hit on all points. Gravy; nice and rich. Beef; Beefy and tender. Bread; Just there to provide structure. Mashed Potatoes; Creamy and flavourful. If all that wasn’t enough, the horseradish was potent. Seriously, this stuff is not for the timid. Use it respectfully. Just a fabulous dish.

My Dagwood was more or less a Club without the chicken or a BLT with ham. It also had a fried egg on it. Either way you (ahem) slice it, it was great. It was just one of those satisfying, “Comfortable old shoe” type foods. Calling it a "safe bet" doesn’t do it justice but that’s what it is. It’s not sexy in anyway, shape or form. It’s just a terrific sandwich.
The fries were a bit undercooked and as such, underwhelming. They’re fresh cut and tasted great but were a little too flaccid and a few were al dente. Next time I'll order ‘em well done.

It would be nice if everything was made in house at every restaurant. Sometimes this is not possible. That doesn’t mean it can’t be good though. Take for instance the Perch Sandwich. Unless you have the ability to buy a large piece of whole fish daily and cut to order, you’re best off with frozen. Fish and seafood deteriorate as such a rapid level, IQF is the way to go. Here, locally caught Perch from Lake Erie is enveloped in a crunch, tasty batter. Encasing the delicate tasting and creamy fish. Topped with mayo, lettuce and tomato on a dinner roll it’s one fine sandwich.
I added a nice pile of Hash Browns (with onion) on the side and they were quite satisfactory.

Now for the pies.
 
Mrs. Sippi went with the Cherry Crumb. It’s tough to say that this is the best cherry pie I’ve had. All the others have been the traditional double crust type. This has your typical “Crumble” on top and it adds a dimension that’s really difficult to beat. The balance of sweet to tart from the cherries was perfect. It was spectacular.

A long standing tradition is the use of the term “Scutterbotch” which in Schmuckerese means Butterscotch. One of their more popular pies is the Scutterbotch and it’s easy to understand why. Delicious butterscotch pudding under a pile of whipped cream and caramel drizzle.

Being the gigantic chocolate fiend I am there was no way I could turn down something named Triple Chocolate Indulgence. I would however be lying if I said it was everything I hoped it would be. It was just that much better. The crust is nothing special but it’s really just an exoskeleton for the most part. On the bottom is chocolate pudding topped with chocolate mousse and garnished with hunks of chocolate brownie. I know, right?? Well, I took a couple bites and was utterly blown away. Ya see those coloured streaks in the mousse?? Well those are M&M’s. Totally unfair!!

So there you have it folks. A fantastic little family diner serving all your favourites.

You can find Schmucker’s at 2013 N. Reynolds Rd, Toledo, Oh.

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You can also find them on the web and facebook.



Well that’s all for now folks, we’ll see you next time in the food court.

Revenge is a Dish best Served Cold

Thornton Prince of Nashville, Tennessee was a noted womanizer. Back in the 40’s and 50’s he was known to stay out all hours of the night philandering. After one particular night out gallivanting around town he returned home to his girlfriend. Fed up, she figured she’d fix his little red wagon. She whipped up a breakfast consisting of his favourite dish, fried chicken. There was however a little surprise. She’d laced it with cayenne pepper. Unfortunately the joke ended up on her. Prince loved it so much he tinkered with it and started selling it in his restaurant. A local legend was born. Everyone has now heard of Prince Thornton and no one knows his girlfriend’s name.
While there is no way to verify this anecdote the simple fact is, it’s way too good a story and as far as I’m concerned, can now be considered the genesis of Nashville Hot Chicken. A subsection of fried chicken. Though they say the current incarnation only dates back to the 70’s, Thornton's idea of incinerating peoples mouths with fried chicken still remains.

There are no less than a half dozen places that serve only hot chicken and a number of others who have it as a menu option. Of course, every restaurant will make it a bit different but the basics are pretty much the same. As you can well imagine, recipes are guarded like state secrets. A couple things you can be sure of are that the chicken is marinated in a molten liquid and finished with a fiery paste. It’s served on white bread and topped with pickles. The word is that Prince’s puts cayenne in just about every step of the process. From the dredges right down to the cooking oil. The specimens at Prince’s are fried up in a cast iron skillet.

Stories of this fiery chicken are the stuff of legend. "Some guy came in here once and ordered the extra hot chicken. He said it filled him up, cleared his sinuses, and killed his Athlete's Foot." Another story sees one man not showing up for work for 2 days after consuming the Extra Hot version. Supposedly there's no shortage of people who, um, bite off more than they can chew as it were and have to make a mad dash outside to, shall we say, divest themselves of their meal. I read that one customer brings a half gallon of chocolate milk with him. Ya, it's freakin' hot.

Prince’s is located in a strip mall about a mile off I 65 in the Brooklyn Heights neighbourhood. Their hours are mostly geared towards the late night, after the bars close crowd. Word is, it can get pretty crazy by the time they wind things down around 4am. Thornton himself is long gone but his great niece, Andre Prince Jefferies now runs it. Soon, it’ll be passed along to her daughter.

There’s seating for about two dozen and a number of chairs for those who are taking away to wait. You go up to the window behind the Cake Lady and place your order. Then you wait. And wait. It’s so busy they just crank it out piece after piece after piece. Every piece of chicken they serve is fresh cooked. Mostly because it’s all they can do to keep up with demand.
When I first started this little blog I began searching for places to visit. Prince’s immediately turned up and went to the top of the list. Sadly, it took me almost 4 years to finally make it. Well, let me tell ya, I’m sorry I didn’t make it sooner. It was well worth the wait. Let’s have a look.

There are a few different sides from which to choose. Mrs. Sippi decided she wanted beans. Pretty much your standard pork and beans done very nicely. We can’t decide if they were doctored, canned beans or made from scratch. I asked and just got a smile. Whatever their pedigree, they were very good. The gravy was a little thinner than usual and a little sweeter.

The chicken comes in 4 different heat levels. Mild, Medium, Hot and Extra Hot. It also comes in quarters, halves or whole. We ordered 3 hind quarters in the mild, medium and hot heat levels. Each comes pinned, with some pickles, to some white bread by a tooth pick. The pickles were quite good and I didn’t bother with the bread. (cw from bottom right: mild, medium, hot)
The chicken is rather salty but definitely in a good way. The heat isn’t just in that crispy coating but all the way through. If you could eat the bones I’m sure you’d find them spicy too. Honestly, this stuff really isn’t for the timid. It’s all about fire so caveat emptor.
What most wing places would parade out as medium, Prince’s calls mild. Easily hot enough to discourage those not into the spicy stuff. At this level the saltiness in the spice blend really stood out. All in all, really good but this chicken was too mild.
The hot was absolutely Blazing. While I’ve eaten hotter things, this was close. Way hotter than what you might expect. At this heat level I found the spicing and chicken flavour were overpowered by the heat. This chicken was too hot.
The medium was the perfect balance of heat, spice and chicken. This chicken was juuuuust right.

I suggest making sure there’s room for dessert. The Cake Lady (Irene. That’s her daughter in the picture) makes several varieties and if the two samples we had were any indication, they’re all good. The thing is, I dove into a piece of cake and by the time I surfaced the raging inferno in my mouth was gone. The cake had put the fire out. So let’s have a look at what we had.
The Cream Cheese Chess Square is basically a chess pie made into a sheet cake and cut into squares. The cream cheese added a bit of flavour and some structure. It wasn’t as custardy as the Chess Pie I make but it was mighty tasty.
The Mississippi Mud Cake was phenomenal. A nice chocolate, almost brownie like, cake topped with fluff and covered in a rich chocolate icing. There were a few pecans on top that I let Mrs. Sippi have. Being a chocoholic I absolutely loved it.

Well there you have it folks. The dish that put Nashville on the fired chicken map.

You can find Prince’s Hot Chicken Shack at 123 Ewing Dr in Nashville, Tn.

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You can also find them on facebook.



Well that’s all for now folks, see ya next time in the food court. Now where’s that Alka-Seltzer?? 

Davwud

Champy’s Famous Fried Chicken (Chattanooga, Tn)

“Saving the World, One Chicken Leg at a Time”

Life on the road was getting pretty tough for Seth Champion. With his wife, Crissy, living in Savannah, Georgia they managed 3 Lenny’s Sub Shops. All the while Seth travelled and advised franchisees. They’d had enough. Chasing a Lenny’s franchise opportunity of their own, they pulled up stakes and set up shop in Chattanooga. Their business got off to a good start and before long, were approached with an offer. Too good to pass up, they sold and decided it was time to venture out on their own. They knew with Seth's business background and old family recipes they were sure to succeed.

In 2009, Seth and Crissy opened Champy's Famous Fried Chicken. To say it’s been a big hit is an understatement. We arrived for dinner the night before Thanksgiving and found the place was almost full to overflowing. Their bar and grill has quickly become a staple in community and has gained plenty of notoriety nationally and as you can tell by this Canadian knowing about it, internationally. Some claim it's the best fried chicken in the nation. While that's a pretty big claim there's certainly good reason. As you'll soon read. Such a demand has also meant expansion. They've now opened 3 other stores. All in Alabama.

The moment Seth and Crissy saw what would become Champy’s Chattanooga location they knew they'd found the place. It sits, very conveniently, directly across the street from UTC.
It’s outward appearance is that of a seaside bar. Inside it has all the trappings of a dive bar. Memorabilia and other paraphernalia adorn the walls as to cover old paint and cracked plaster. In this case, old album covers and dollar bills are among the more notable items. They've tried to capture the feel of the Mississippi Delta that's near and dear to them. Mix together Delta Blues, 40 oz. beers and great food, you've surely got a recipe for success.
As an added bonus for the males in the house, the wait staff are female, young and cute. They’re also very good. Helpful with the menu and given that everything is cooked to order (and fried chicken taking extra time), very expedient.

As we all know, it can be difficult at the best times to live up to a reputation. Well I’m hear to tell ya, Champy’s is “All that.” So let’s have a look shall we??

At the table where the ketchup and sundry items are you’ll find a bottle of their home made hot sauce. Called Mississippi Sweet Heat it’s somewhat your typical hot sauce in that it’s peppery and vinegary. This also has a bit of a sweetness component. It’s actually not all that hot, sweet or vinegary but walks a nice, fine, balancing act. It played nicely on the Fried Dill Pickles. I never used it on anything else but in hind sight, I’m sure it was be a nice addition to the beans. A little acidity in beans is nice.

A really nice way to start off, especially if you’re a group, is the Smoked Sausage Plate. Cajun smoked sausage is accompanied by cheese cubes, pickles, pickled peppers and dusted with seasoning. The sausage is fantastic. Garlicky and smokey and just fantastic. I can’t say it any other way. The cheese is really nice and where the pickled peppers juice got on it, even better. The pickles are really nice but nothing spectacular. Just solid. Nothing wrong with that. The pickled peppers aren’t all that hot. Hot enough if you don’t enjoy but not something the grizzled old vets would consider hot.

The Hot Wings are another nice side. I’m starting to realize that I’m just not a huge fan of smoked chicken wings. Which these are. I think the combination of smoke and wing sauce doesn’t work. The best I’ve had are my own and I do more of a BBQ sauce on them. I think that works better. The night I had them there was no shortage of people ordering. A few baseball teams came by after their games and several people ordered and enjoyed. I would order them again but they aren’t my favourite thing on the menu is all.


I totally get Deep Fried Dill Pickles. They’re pickles which are good. They’re deep fried which is also good. So the two should work. I’ve just never loved them. Not so with these ones. Cut into spear shapes they’re far and away the best I’ve had. The crunch of the breading was exceptional and the Ranch Dressing was a perfect complement.

As you can well imagine, growing up in Canada means that my exposure to Delta Tamales was nil. I didn’t even know there was such an animal. Delta Tamales, or Hot Tamales as they’re called “Down Yonder” are very similar to the Latin varietal but are made of cornmeal not masa. They also seem to be smaller and are usually but not always, covered in a thin tomato sauce or gravy.
These particular specimens are filled with ground beef and nicely seasoned. Definitely with cumin but there are certainly other flavours along for the ride. I loved them. Mrs. Sippi thought they were very good but not excellent. Growing up just above the Delta, she’s far more familiar with them.

Last but more certainly not least the Fried Chicken. IT. IS. AWESOME. Oh my, this, simply, is what God intended when he invented Fried Chicken. Crispy, juicy, “chickeny”, herby and, what put this over the top, slightly spicy. Not sure where it’s coming from but that little bit of bite really gives it personality. By “bite” I don’t mean a lot of heat either. This is not Nashville Hot Chicken or anything close to it. Just enough to bloom your taste buds and give it some character. Not so much as to turn off those not into hot stuff.
I really liked the slaw that accompanied it. It had a good cabbage taste and had a little something, something which I think, was apple. All in all, one of the better tasting slaws I’ve had.
The beans were fantastic. Kind of your standard pork and beans but a little smokier and as you can see they have kidney beans in them as well. They add just a bit of earthiness that I totally enjoyed.

When in season they do Crawfish Boils. Pretty much exactly the same as a Low Country Boil or Frogmore Stew, it’s mud bugs (crawfish) cooked in a fiery, heavily seasoned broth with Cajun Sausage, Corn and Potatoes. As an added attraction they add Mushrooms. The whole thing is just poured out onto a plate and you dive right in. This particular incarnation hit all the right notes and had a strong hint of all spice. Not something I’ve seen but being a Canadian, this was not something with which I grew up. Mrs. Sippi has had this plenty and declared Champy’s version simply the best. Be fore warned though, if you do not like spicy stuff, you will not be able to handle this. By the time we finished, our mouths were on fire.

If you have room for dessert there a couple options for you. Mississippi Mud and Key Lime Pies. The Ms Mud was good and came from a bakery in Nashville. I must admit it didn’t really excite me but a chocolate based pie for a chocoholic is always acceptable. The Key Lime (shown) is made in house and is quite good. I have a bit of a hard time judging this for two reasons. It’s got a bit of a delicate taste and having it on the heels of the power packed crawfish my tastebuds were probably worn out. As well, I made one for my mom just the week before and, as usual, I prefer what I make at home. Make no mistake though, this is some good stuff.


So there you go fried chicken aficionados, some of the best bird this side of Neptune.

You can find Champy’s at 526 East M L King Boulevard, Chattanooga, Tn.

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You can also find them on the web, facebook and Twitter.


Well that's all for now folks. We'll see ya next time in the food court.
Davwud