Buvette Chez Simone// one of my favorite places in the city. There are incredible wines by the glass, and the menu has lots of small plates that you check off as you eat, plus a very good roast chicken that you can order by the quarter, half or whole ($12 to $36). They're open from 4 p.m. to 3 a.m., so when you get there, there's an after-work crowd, then a dinner crowd, then the music gets turned up and everyone gets drunk.
Roast Chicken with Tangerines | This six-pound bird yields a lot of meat. But if you want even more, get a capon (a castrated rooster). They’re quite huge: nine to 11 pounds. (You’ll have to increase the amount of ingredients relative to the size of the bird, which will also take longer to cook.)
Butcher Shop Chicken | "I go to great lengths to figure out how many meals I can make from one chicken!" chef John Besh says. After roasting a chicken for Sunday supper, Besh pulls any remaining meat off of the bones to serve on another night with a warm tomato salad. Alternatively, you can start with uncooked quartered chicken, as we do here, and prepare the tomatoes as the chicken roasts.
Dinette Triple Crown// bonappetitexcerpt: "Kentucky-born chef Colin Perry cooks his grandmother’s Southern recipes, like pinto beans studded with smoked hog jowls and served with cornbread and green-tomato relish. And while Dinette Triple Crown has a few seats for eating inside, most patrons get their fried chicken thighs and meat ‘n’ threes packed in nifty picnic boxes and take them to the Little Italy park between La Main and Rue Clark"