Stopping Northern Time

Midtown Chicken Shack
3758 Nicollet Ave. S., Minneapolis; (612)

Hours: 11:00 a.m.-11:00 p.m. Sunday-Thursday; 11:00 a.m.-1:00 a.m. Friday-Saturday


First thing you do when you get into the Midtown Chicken Shack is, you don't sit down.

Craig Lassig

Location Info


Midtown Chicken Shack

3758 Nicollet Ave.
Minneapolis, MN 55409

Category: Restaurant > Hot Chicken

Region: Kingfield

It's not easy. Probably you will want to sit down, because there are a lot of free tables, and you'll see one you like. Besides, that's what Northerners do when we go into a restaurant--we sit down. We sit down like people strapping into a roller coaster, and we wait for the ride to begin. If the ride does not begin, we start to crane our heads around and wonder what the holdup is, and whether something's broken, and where's the manager.

In fact, if you often find yourself musing aloud as to the whereabouts of managers, do yourself and the Midtown Chicken Shack a favor, and strap yourself in someplace else. Because what you do at the Midtown Chicken Shack is, you go in, and you say hi to Eureka and Sam (pictured, left and center, respectively) . Or, actually, you shout hi. Sam Arnold is the owner, chef, heart and soul behind the Chicken Shack, and you'll usually find him way back in the kitchen, fussing over something or other: icing a big layer cake, keeping an eye on a basketful of frying wings, wrestling with a casserole full of Mexican cornbread. Shouting hi at him is slightly ridiculous: He can't hear you, you can't hear him, and you invariably end up hollering whatever you're hollering at least three times. But that's okay. While you're yelling you get to look around the kitchen and note: There's a full casserole of Mexican cornbread. (It's full of cheese, sautéed vegetables, and ground beef--more like a quiche than a bread, $2.49.)

Meanwhile, you chat with Eureka. If Sam is the heart of the Midtown Chicken Shack, Eureka is the grace: She's responsible for the candles in the bathrooms and the bouquets in the vases, and she's the one who fills you in on what kind of three-layer cake is inside the opaque cake dome on top of the pie cooler. German chocolate? Strawberry? While you're hollering and peeking at the cake, it's also time to look around for the little hand-lettered sign that announces whether there are greens ready yet. Sam Arnold will sell no greens before their time. He gets in to work at 8:00 or 9:00 in the morning to put those greens on, and they don't get ready for a good four hours. Sometimes while you're chatting with Sam and Eureka, you learn that the cake's got to cool, the greens aren't done, and Sam's fixing to make meatloaf as soon as he gets the time, probably you should come back in a few hours.

"You never had my meatloaf?" asks Sam, who's come out of the kitchen to discuss the possibilities. "Oh--that's good meatloaf." He shakes his head at the thought of his meatloaf, with a kind of disbelief and wonderment, like someone remembering the time he sighted an eagle on the lawn. "I might make a lemon pound cake." He raises his eyebrows at you in a way that communicates a certain sentiment perfectly: If you miss this lemon pound cake, you will regret it all the days of your life.

So you go away. You come back. You are now doubling back to a chicken shack a couple of times a day to see what has developed. When you are doubling back to a chicken shack all day, there is only one thing to be said about it: You are no longer on Northern time.

The benefits to Southern time are many, and they include silky, spicy, bell-pepper-flecked greens that taste of long simmering, and of tricks that require bone-deep knowledge that you know is irreproducible. Sam Arnold tried to describe the process to me, but I kept losing the thread of it. What I can tell you is, There aren't just collards in that pot. Arnold starts with a broth of onions, turkey tails and necks, and seasonings; adds several different varieties of well-washed greens, more seasonings, and vinegar; and then, says Arnold, "You let them set for a few hours, let the seasonings set into the greens. Then you eat them. Then your boyfriend never want to leave--he'll tear 'em up. Just tear 'em up!" At the thought of the tearing-up those greens would get, Arnold shakes his head, alarmed.

Another benefit of Southern scheduling: Fried perch, nearly greaseless, tender and snowy inside. (A small perch dinner, with fries and coleslaw, runs $5.79, and it's available in seemingly countless combinations with other items. The upper limit of perch-related spending is a combo dinner of perch with a quarter white-meat chicken, fries, coleslaw, and a drink, for $10.39.) The fried catfish (starting at $5.99), is deeply flavored but not overpowering, the special gaminess of the catfish coming through. There's hot-water cornbread, a flat griddle cornbread that's made tender with steam. And, of course, there's fried chicken (from 59 cents for a single wing up on through a bucket with fries for $16.99).

The Chicken Shack's chicken is made in the most traditional style: Carefully cleaned chicken (you want to see a face, ask Arnold what he thinks about places that serve chicken with feathers sticking out all over) dredged through seasoning, run through flour, fried slowly in clean oil. "The faster you cook food, the better it looks coming out and the worse it tastes," scoffs Arnold. "Let that pretty-looking food set, you'll find you cooked the seasoning right out of it. Right out of it. For me, I change my grease every three days. I don't keep no dirty grease. I don't care if it's good or old or what. Goodbye." Try the fresh-cut, deep-fried okra ($1.49) and you'll experience the profits of fresh grease: This okra is light and bright and tastes only like okra. Arnold says he got his zero-tolerance policy for old grease from his mother, the one who taught him to cook 25 years ago. The peach cobbler ($2.25) recipe is hers, too, and it's not to be missed.

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