There’s a lot of new fried chicken in town, but the spot I’ve been most impressed with recently is Go Go Bird, a Hollywood pop-up run by Brandon Kida, the chef at Hinoki + The Bird. The chicken really is the star of the show here - it’s brined in white soy, paprika, and a spice blend involving kombu, shiitake and bonito powder - then fried in Szechuan chili oil (which you should also order a jar of on the side). This bird is taken to a new level with both hot and numbing spices, and it’s extremely umami-forward. As far as sides, the mashed potatoes and curry gravy, and the fries doused with furikake are both winners, and the cheddar biscuits with honey miso butter are absolutely tremendous. I highly recommend this place go(go)ing straight to the top of your personal takeout hit list.
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