After taking one crunchy bite of Ad Hoc’s decadent, crispy, juicy fried chicken, my husband looked up and said, “this is just crazy, stupid good!” He was right. There’s not much better than getting to indulge in perfectly prepared fried chicken. Chef Thomas Keller’s Yountville restaurant, Ad Hoc, serves up the best every other Monday night. We actually plan our Napa vacations around those Monday nights. I suppose it’s a little crazy and stupid…but worth it to us. After starting with a remarkable little gem salad – prepared from fresh picked veggies from the Thomas Keller garden, we finished with the below cheese and dessert courses. Quality ingredients…prepared meticulously and simply…always spot on good! I even enjoyed mine with a lovely green tea, as I was a bit “wined out” from a day of tastings.
Ad Hoc sources small chickens, specifically grown for them, for their fried chicken recipe. The recipe is featured in their Ad Hoc cookbook. The chickens are uniquely small. They are flown in fresh daily from Texas. The atmosphere in this casual, chic restaurant on fried chicken night is bustling and happy. Our server, Sarah, even made sure we left with a box of fried chicken, packed “to go”…it’s calling my name right now as it sits in the little fridge in our hotel room. I suppose I could justify breaking into the box tonight with the fact that Ad Hoc’s tag line does say … “for temporary relief from hunger” 🙂