After seven years, chef-owner Ceasar Zepeda closed his taco- and slider-centric Sangria on the Burg and almost instantly pivoted (in the same location) to a more limited menu focused on fried chicken breast (the full bar with sangria and margarita flights is still up and running). It seems to be catching on with busy Medical Center diners with an assortment of 13 different yummy sauces (he says they are his big love), including honey mustard, cucumber dill, sriracha aioli, and even chorizo gravy. We liked both the fried breast meat (note: not tenders but breast strips) and also the sides, particularly the fried chicken nachos, mashed potatoes, and fries. On a mild day, the little patio outdoors is appealing. You order at the counter and soon hot, crispy chicken strips with a nicely seasoned not-too-thick breading arrive at your table, with a stop for plastic ware and paper napkins. If you are looking for something a little greener, the crisp and well-dressed Southern Cobb salad or the Thai Taco (a holdover from the former restaurant) do nicely. Brunch is served Saturday and Sunday, including chicken Benedict and chicken and hot cakes (wash them down with a mimosa flight: orange, grapefruit, pomegranate, and pineapple options available).