Chicken Under A Brick @ Dante's Kitchen
The front and side years around the cottage that is now Dante's Kitchen was paved with bricks, but in the familiar New Orleans way grass grew up between and atop the bricks. Chef-owner Emanuel Loubier dug up a few of the bricks, hosed them off, and wrapped them in foil. Now he keeps them hot in the oven to weigh down and help cook chicken halves on the grill. The chicken has been seasoned seriously, so it's not just a gimmick. One of the best simple chicken dishes in town.
