In order to do certain things right, you have to be a specialist. Fried chicken is one of those things. When chef Thomas Boemer recalls tasting his first fried chicken as a kid in Lexington, North Carolina, he remembers its singular simplicity. Standing in the doorway of a home kitchen, he watched as his friend's mother slowly, methodically battered and fried the bird, piece by piece. It was simple, deliberate, special; a careful business. At Revival, they use this same care to prepare four different iterations: Southern-fried, gluten-free, Tennessee Hot, and Poultrygeist with ghost chiles. We advise you to be especially careful with that last one. Otherwise, throw caution to the wind and get elbow deep in some crispy, golden chicken. Revival demands nothing less.