JCT. Kitchen & Bar Restaurant Review:
Chef Ford Fry’s line-up of restaurants launched with JCT. Kitchen & Bar, where Fry installed former sous chef Brian Horn as the executive chef. The kitchen turns out heaps of fried chicken; properly prepared, the bird is first brined and then soaked in buttermilk before being coated and fried. Meanwhile, stone-ground grits from Red Mule near Athens, Georgia, underpin the shrimp and grits, the...
Executive chef Ford Fry puts a Southern-centric spin on the French bistro. Servers, feet tapping on hardwoods, scurry about with armloads of shrimp and grits, pork tenderloin and Springer Mountain fried chicken. Upscale bar flies hover over homegrown brews, glasses of wine and batches of Fry’s onion rings. (He brines them overnight in salt water.) Primo seating resides in the rooftop bar where...