The best thing about traveling for work is that it allows me to go to places I would never willingly visit and sample some of the best food in the area. In my initial search for good eats in Memphis, the reoccuring theme was that Gus's was a can't miss. Ed Levine was actually miffed on how Bon Appétit could leave Gus'off of its list of top 3 fried chicken places back in 2007.
Now, I have to be honest here, this is my second trip to Memphis and my second visit it Gus's. My first visit to Gus's was slightly disappointing. I found the batter a bit salty but well flavored and perfectly crisp. Unlike most fried chicken's you find your sort of forgot that it had ever sat in a vat of boiling oil. Even though it was over salted, what impressed me was the marriage between the flavor of the batter and the chicken. Each made the other taste better, It never hurts when the meat is perfectly cooked. Even the breast was tender and moist.
This time around, I made it a point to revisit Gus's, hoping that the salt issues were a one off. I was well rewarded. Gone was the saltiness and boy did that make a difference. What it revealed was a complexity of seasonings, most notably a slight spicyness that was previously undetectable. Although I will have to remember to open the styrofoam container the next time I order to go in order to prevent the slight loss of crispyness that I encounterd.
This time around I also grabbed an order of fried green tomatoes which I found light and crispy and very appetizing. The acidity from the tomatoes brought out an underlying sweetness that I did not expect. I found them pleasently addicting.
Overall? Exremely satisfying.
Oh lord... those fried green tomatoes look supertasty!! Now I'm hungry.
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