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Fried chicken and sides…name a meal more built for comfort. At the year-old Post Brewing Co. in Lafayette, the classic meal gets a modern overhaul with gluten-free battered chicken and sides that veer from the norm: Brussels sprouts tossed with brown butter and sage; green chile mac and cheese; creamed cabbage with crispy pork cheeks; and, my favorite, roasted butternut squash topped with cabbage slaw (pictured).
The seasonal side makes the most of Isabelle Farm‘s winter squash, says executive chef Brett Smith. His team roasts the squash ahead of time, finishes it in the wood-fired oven, and tops it just before serving with a tangle of purple cabbage lightly marinated with red peppers, white balsamic, oil, crushed red pepper, parsley, and oregano. “We’re always looking for ways to change things up,” Smith says. “You have a little bit of acidity, crunch, and textural difference here.”
The vibrant side does well to balance the chicken’s crunch and heft. It’s good enough, in fact, to be ordered and eaten on its own.
Tip: Don’t miss slathering the Post’s warm-from-the-oven buttermilk cheddar biscuits with honey butter.
105 W. Emma St., Lafayette, 303-593-2066