How could I top my fantastic meal at Wayfare Tavern on Friday night? With another dinner on Saturday night, of course?! Started with the Kobe Steak Tartare. Diddy had the fried chicken (he shared). Valerie had the short rib. I had the seared octopus. Shared the collard pea tendrils + mac and cheese (was especially delicious that evening). For dessert, TCHO chocolate cream pie (split 3 ways) of course!
Seated at the kitchen bar, we had a ring side seat to watch the action. Salad and appetizer station just behind the glass that separates the us from the kitchen. Expediting station in the middle. Stoves and fry station in the back. This kitchen has got to be the smallest fine dining restaurant kitchen I've seen. The team was efficient and turned out dish after dish flawlessly.
The little lady highlighted above is responsible for Tyler's amazing signature fried chicken. In the 2.5 hours we were there, she was frying and plating chicken non-stop. She took (what I imagine) was a quick bio break sometime in the middle. And to keep her hydrated, she was sipping on coconut water. The chicken station is no joke when the restaurant averages 12-15 fried chicken entrees an hour (by my count on a Saturday night). Impressive to say the least. I tip my hat to this lady. Now...if I could only get the secret recipe...
