By Amy McCarthy
By Scott Reitz
By Scott Reitz
By Lauren Drewes Daniels
By Alice Laussade
By City of Ate
It's a beautiful afternoon to eat and drink outside, and I'm sitting at a picnic table hewn of haphazard and reclaimed lumber, sucking oregano-tinged honey from the webbing between my thumb and forefinger. Dogs circle the tables from below, while a swarm of flies circle metal pie plates on the tables from above. A lonely kid plays Twister by himself on a rainbow of dots painted on the concrete. Kids are everywhere, actually — it's a shade away from Romper Room here at Chicken Scratch — just as Tim Byres, Chris Jeffers and Chris Zielke intended.
All three are Oak Cliff entrepreneurs. Jeffers and Zielke owned Bolsa, the farm-to-table gem on West Davis Street, before joining Byres to open the nearby Smoke. Chicken Scratch and The Foundry, the next-door bar, are their attempt to branch out.
"Smoke was a real challenge," says Jeffers, who compares the opening of his second restaurant to a new band's sophomore album. While Bolsa took the neighborhood by surprise, offering a locavore take on casual cookery just as the movement was taking off in Dallas, Smoke delved into barbecue — serious business in Texas. The team suddenly felt the collective scrutiny of the Texas brisket aficionados.
"No matter how good you do it, someone's grandmother made a better pecan pie," Jeffers says of the rocky start. "We found ourselves competing with memories, which you can't win." Byres' novel approach, anchored by his use of old-school wood-fired ovens, helped, earning deserved attention for his back-to-basics cooking. Smoke is still smoking along.
Chicken Scratch is a casual walk-up counter that serves loads of fried chicken. The Foundry is a large, wide-open bar with a respectable beer list that relies heavily on local Texas beers, while also offering brews from around the globe. The two are independent yet closely tied businesses, and they share a sizable patio and courtyard off of West Commerce Street. The owners wanted to use the space to cater to families looking for a casual place to kick back and relax.
"We really want to focus on family-style entertaining," Byres said in an interview with the Observer conducted just before his chicken house opened. "Just like how it's awesome to have a big 20-person spread at your house."
You could almost pretend you're in your friend's backyard while you're hanging out here — provided your friend is a decent carpenter with a polished and creative eye for restaurant design. The east side of the courtyard — or "compound," as Byres describes it — is framed by the two buildings that house the restaurant and bar. To the west, shipping containers that once sat stacked on train cars have been reinvented as furnished front porches, complete with couches, coffee tables and ceiling fans. The box cars are topped with massive translucent plastic cubes that used to hold soda concentrate. "Lemon berry," reads the label on one box, but they now glow in soft alternating greens and blues that get brighter as the sun sets and the space picks up its evening hue.
To the north is an open-sided building with a few more tables, and a set up for corn hole and other games. And to the south is Dallas' most attractive outdoor stage, built from wooden shipping pallets stacked into a cascading rounded giant that drunkenly leans to the side. The four sides frame what might be Dallas' coolest outdoor space, serving up food that would be at home at any outdoor picnic, and lots of beer.
Byres cooks his fried chicken in large, cast-iron dutch ovens that you can see sitting on the range behind the register inside Chicken Scratch. Shallow frying should be expected from a chef who fires his ovens with wood back at Smoke. It's an old-school preparation that happens to impart a killer crust.
The process is time-consuming, taking 15 to 20 minutes a batch, and finicky, requiring careful monitoring and turning. Contact with the bottom of the skillet causes the skin to crisp up in ways that deep fried chicken could only dream of — delicious skin, flecked with celery seeds and other seasonings and drizzled with a touch of honey thinned with vinegar when it's finished. It's a shame that skin doesn't stay put.
It was apparent something was off the second I got my first pie plate of fried yardbird. The exterior was a rich and deep brown, but it had torn a little, exposing naked chicken flesh beneath the crunchy, salty folds of crusty skin. Taking a fork and knife to the bird aggravated the situation. The skin shattered, an almost impossibly crisp texture that broke like Coke-bottle glass, falling off in shards with every stab. This issue presented itself every time I tried the fried chicken over four visits. (I recently issued a formal apology to my arteries.) The skin sloughed off in sheets, leaving the perfectly juicy chicken flesh beneath naked and defenseless against my utensils — a bummer, considering how incredible the flavors were.
On another visit, a chicken roasted over pecan wood was flawless in comparison, but only during that visit. Tender, moist and faintly tinged with smoke, the bird gets a bashful blanket of tangy barbecue sauce before waiters run it out to the tables. But later it was overcooked and dry, practically erasing my memory of that first plate.
Oh yay, another restaurant review in Oak Cliff--what else is new? Too far, too out of the way for sub-par chicken. Let me know when you lazy, so-called food critics can make it to more restaurants north of 635 and/or west of I-35.
Breaking: Local foodie annoyed absolute no one will pay money to eat fried chicken on Henderson Avenue. Takes it out on kinda sorta ghetto fast food shack.
I've only eaten there once, but the chicken missed the mark for me. I will give it a second try. Didn't care for the sides either. (Gennie's is my gold standard for sides with chicken fried). My favorite fried chicken in Dallas is Chicken House (Sissy's is on my list); best chicken ever is Lil Dizzy's in New Orleans.
Thanks for ending with that Austin comment. Dallasites need to break the habit of thinking every outdoor relaxed joint "feels like Austin". I'm guilty of doing it myself.
Had the fried chicken opening weekend, cooked by Tim, and it was easily within my top 3 plates of fried chicken I've ever had. Up with Willie Maes Scotch House in New Orleans.
Now that you mention it, sure I think the skin fell off, but the flavors were so unbelievable I couldn't have cared less. In fact I scooped up some crunchy skin crumbles with my mac and cheese when all the chicken was gone. Mmmm
Skin coming off doesn't sound like a deal-breaker to me. A lot of people nowadays would just take it off anyway.
They do earn one middle finger for charging extra for gravy though.
So, how would you compare their fried chicken to Sassy's?
It seems like a lack of execution with everything and nothing infuriates me more than overcooked whole-birds. I think I mentioned it in your roast chicken post. But everyone's so afraid of undercooked chicken, that it gets so overcooked while dining out. I think it can be one of the most majestic meats/flavors but it's just rarely happens.
Furthermore, if you're a "chicken place" and the chicken ain't good or cooked properly, then we got problems.
This is a standard gripe for many readers on this board, but I agree with other respondents. Its the Dallas Observer and focused on those of us who LIVE in Dallas. There are other vehicles for folks who live out in the burbs. When I grew up in Houston suburb, I never thought the Houston Press would write about the neighborhood joints. I've taken my kids to eat three times at Chicken Scratch and have greatly enjoyed it. Definitely have one of the house-made popsicles at the end. I agree about the chicken skin, but we still liked it. The quinoa salad was also nice and surprising.
You are reading the wrong magazine with the wrong target market if you want surburban restaurant reviews.
What an idiot. Firstly, the chicken is magnificant..this writer maybe missed the boat. Second, since Chicken Scratch opened, I've been there 3 times because I work close by. And it's worth driving in on a week night or weekend. Please stay out in the midcities, or wherever the hell you are...you don't deserve a place like this.
Hobb's bird is way more consistent. He uses a pressure frier that imparts a perfect crust that stays put, and juicy flesh -- the seasoning is much more subdued, though. Perhaps if Hobbs and Byres joined forces super bird would result.
No, you're the moron actually for settling for half-ass, lazy food critics such as this one that only cater to restaurants in the heat island. And nobody gives a rats ass that you work at the local sewage treatment plant "close by" either.
Dear Grumpy Old Man Chuck G, this the DALLAS Observer you are reading. 90% of its readers live south of 635 and east of 35. No one wants to hear about restaurants in Frisco, Plano or HEB. How about you start your own Surbananite Observer and stop being a hater...