El Pollo Tocayo
From Lanny Lancarte’s new Fantasma (“Ghost”) Kitchens comes a takeout concept featuring fried and wood-smoked chicken, both equally winning. The fried bird boasts a crispy buttermilk-batter jacket, while the cherrywood-roasted fowl sports a burnished exterior; both are served with red vinegar salsa and piquant escabeche. Stealing the show on the side are the smashed fingerling potatoes topped with queso fresco and salsa brava, blackened green beans tossed in pesto, and an arugula salad with goat cheese and dried cherries. Lanny’s beloved churros with warm chocolate are the dessert of choice, and the thoughtfully designed cocktail kits—complete with nugget ice—rate special attention.
City: Fort Worth