Chef Andrew is hitting his stride. I find the food he’s putting out these days has reached new heights of tastiness. A good example is the smoked chicken I had recently - eating it was such a joy.
Served piping hot, it had a dryish style of seasoning on the outside which gave it a lightly crisped finish, and was wonderfully juicy inside. I thought it tasted best swiped through the housemade spicy sauce served on the side.