When reading this week's review of Ma'ono Fried Chicken and Whisky, try not to get any drool on your keyboard:

First: Yes, the fried chicken is really, really good. If it's not the best fried chicken you've ever had, you're a very lucky individual. It's burnished brown, with a thick, crunchy crust and lush, flavorful flesh. Fuller probably takes four or five extra steps to make it so. What you really need to know is that you still have to reserve a bird ahead of time—they only serve 30 per night. Also, at $38 per whole chicken, the fried chicken is not cheap. Nor should it be—if humans were meant to eat a lot of fried chicken, it'd grow on trees instead of requiring a vat of terrifying and difficult-to-dispose-of boiling oil. Also, cheap chicken is not naturally and humanely raised in Mount Vernon as this is, nor does it come with kimchi (not blastingly spicy), rice, and dipping sauces, including a sinus-clearing sesame-mustard and a vaguely Tso's-esque Korean.

I don't even eat chicken and that photo makes me want to eat the shit out of this chicken. Read more about it (and the 40-plus kinds of whisky!) here.