The Third Act at the Happy Rooster

Rick Nichols visits the Happy Rooster and finds that the bar’s third incarnation is worth a second look.

The signature twists, though, are saved for [chef Jason] Goodenough’s renderings of Southern dishes. (He spent time in New England – and puts out one of the city’s finest authentic lobster rolls, $19 – but went to college in Jackson, Miss.)

So you will encounter on the menu crawfish fricassee, involving superbly crunchy fried green tomatoes; and a classic shrimp and grits, in which head-on shrimp pose atop a creamy heap of stone-ground cheese grits tweaked with Benton’s bacon from Tennessee.

Happy Rooster in Philadelphia is something to crow about again [Philadelphia Inquirer]
Happy Rooster [Official Site]