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.