James

The roast chicken at James is memorable for a seemingly simple accomplishment: It actually tastes like chicken. The first moist, meaty bite of this crisp-skinned bird is a vivid reminder of what ­poultry should be: rich, aromatic, even wild. That’s because chef Jim Burke sources his high-­quality birds from Pennsylvania’s Four Story Hill Farm and treats them gently, slow-roasting the whole chicken on the bone to develop a fuller flavor, and finishing each cut to order in a searingly hot oven. The sides at this­ ­Italian-inspired South Philly spot are always delicate and seasonal; Burke’s roast chicken may be stuffed with beet greens and served alongside baby beets, dressed up with black truffle jus, or sweetened with an apricot-infused pan sauce