Chef Rob Sonderman of the Federalist Pig has expanded to chicken—well, an updated version of fried chicken to be precise. This Petworth perch resembles a modern diner with old-school vibes. Yellow-upholstered booths in alcoves are a haven of privacy, while the ubiquitous counter is best for solo guests. The menu, not unlike the concept, is focused. Guests can build their own bucket (or combo) and sandwich, which can be made with waffles. Starters like hot honey cauliflower; and sides like buttermilk smashed potatoes hit all the right spots. Spicy seasoning is an option for those who dare, but rolls—finished with honey butter and Maldon sea salt—are a must. Then comes the "fancy fried chicken," which is brined for 24 hours and fried to crisp perfection.
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