Chef Elliot Bell, formerly a sous chef at the French Laundry, initially swore off frying chicken during the pandemic. However, he has since embraced it as a signature dish at Charlie's Napa Valley, which opened in October 2023. His fried chicken combines Southern and Korean techniques, brining the chicken, dipping it in buttermilk, and double frying for crunch. The menu also features unique items like caviar-enhanced sauces. Bell aims to offer high-quality food that is approachable and relatable, highlighting fried chicken's universal appeal.
"I was frying thousands of pounds of chicken a day," Bell recounted. "I became so sick of the smell and all of it."
"While Ad Hoc has fried chicken, there's not a lot of places that offer it up here," Bell explained of his change of heart. "It's such comfort food, and so many different cultures have different versions of it. I feel like everybody can relate to it."
"Caviar is something that seems unapproachable or unattainable for a lot of people," Bell said. "We wanted to do it in a way that was approachable and affordable, so that people who might not usually be able to try caviar could try it in a fun, casual setting."
Bell's fried chicken combines Southern and Korean cooking methods. The chicken is brined for six hours, then dipped in buttermilk and dredged in a mixture that includes rice flour and all-purpose flour.
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