Pat found this joint tucked into a strip mall in Greenwood. In addition to fried chicken and chicken parts it also sells fish. Fried fish; all of their food is fried.
I should have had the chicken.
I love chicken livers. I order them when I find them. They offer them in 3 sizes. One half pound, a full pound and a pound and a half. I opted for a full pound for $6.59. To be blunt they did a lousy job with them. I ate them, cuz they’re livers. To me even bad livers should be eaten. In the first place they didn’t pay close enough attention to the breading of the little things. Some of the breading fell off exposing the flesh to the heat of the fryer. That is bad form. It burns the flesh. The second thing they did wrong was leave them in the oil too long. Chicken livers should have a crisp exterior yet still be moist on the inside. Like a good home fry.
I doubt if I will be back. Just because it is so far from me. If I am in the area I would be happy to try their chicken. Or maybe the fish and shrimp. Just not the livers.
The sign is a bit misleading. The Thunderbird opened as a night club in 1950, and “rocked” it old school until 1972. I was never there. I went to old-time “divey” bars and for late night entertainment there was Broad Ripple.
I think this new incarnation opened 2 years ago as a dinner house. They just recently decided to give lunch a go. Here is a link to their website.
I suggested this place a couple of weeks ago. I think Pat agreed just to humor me. As he has said many times he is a simple man with simple tastes. Also he has a well know aversion to onion.
I don’t agree with Pat’s assessment that this place is a bistro. Their food is pretty much comfort foods with a Southern focus and a chef driven spin. Are their prices high? Yep;on some items. A 9 buck grilled cheese is high. On the other hand at $3 my biscuit sliders were quit reasonable. Especially when you realize a McDonald’s bacon, egg and cheese biscuit costs more.
One thing Pat commented on was how oily the chips were. Tasty but oily. Evidently they flash them in the fryer for a bit and then sprinkle them with old bay seasoning.
They have okra fries on their menu. I like fried okra. Finding it around here is difficult. The few places that offer it give you this frozen stuff in a bag . Here they buy it fresh, cut it and fry it to order.
You get a nice sized bowl for $5. They offer a spicy mayo based dipping sauce I wasn’t really a fan of. I did enjoy the okra though. It is pickled before it is breaded and fried. Which adds a whole new layer of flavor and it also adds a bit of acid to the mix. Now for the biscuit sliders.
They offer two options. Braised pork belly and fried chicken. I got one of each. The belly was melt in your mouth tender. They topped it with an onion jam, which was pretty sweet. It fit well with the fatty pork but after a few bites it became almost cloying. The next time I get it I will 86 the jam.
You can get your chicken biscuit mild or hot. I chose hot and it had a pleasant burn. The chicken biscuit comes topped with their slaw and house pickles. The slaw was vinegar based and played off the spicy crunch of the chicken nicely. My taste for slaw leans more towards the creamy style but this variety did its job well. I think a side of the slaw might be too “dry” when eaten by itself. The biscuits themselves were nice. Flaky yet substantial enough to hold up to fried chicken. The pickles were unique to my taste buds. They are of the refrigerator variety. You slice ’em; pickle ’em and stick them in the fridge. I enjoyed them.
This place is well-appointed with lots of wood and custom light fixtures. The whole joint has a dimly lit ambiance. Suitable for an evening of cocktails and snacks. I think that would be the best way to enjoy this space. With some friends and a few cocktails and eats. They offer craft draft as well as wine but I think they take their mixed drinks very serious. The bartender has several bottles of syrups that they use to flavor some of their liquors. The bartender is also serious about Bourbon. He likes to keep Bonded bottles around. Nothing says commitment like a few bottles of 100 Proof bottled in bond liquor.