Available at Jack Rose Dining Saloon, 2007 18th St. NW; 202-588-7388, jackrosediningsaloon.com.
It’s difficult to prepare a menu that can compete with 1,600 bottles of whiskey. But Russell Jones — Jack Rose’s new chef — makes a valiant effort with his Southern-inspired eats. The standout? Simple fried chicken skins tossed in a blend of lime, sugar, salt and paprika. The crispy bits are thin and juicy and practically arrive crackling to the table.
Holley Simmons is the dining editor of The Washington Post Express. When she’s not reporting on local restaurants and tastemakers, you can find her sewing a dress from a 1950s pattern or planting a windowsill herb garden. Contact her at email@example.com.