From a longtime downtown resident and native Texan:
Last week, I had dinner at Tribeca's Bubby's, whose buttermilk fried chicken is already famous. I was happy to find that one of the daily specials on Friday was Chicken Fried Chicken—a tender piece of white meat chicken battered and fried, then topped with a rich gravy and caramelized onions. It was incredibly flavorful and much healthier than the smothered chicken fried steak of my youth. Three tasty southern influenced sides came with the dish: hush puppies, collard greens and black eyed peas cooked with bacon. Accompanied with a chilled beer on tap, friendly, attentive service, and a modest tab, the meal was a keeper for this Texan turned New Yorker.