Theo Adley: An Evening at The Kitchen [UPSTAIRS]

I like to consider myself one of Chef Theo Adley’s biggest fans. He’s young, adventurous in the kitchen, and is an overall fantastic chef. Theo was known for his unique menu at his former restaurant, The Pinyon, and became quite popular for his signature dish- Fried Chicken. After months here in Boulder without The Pinyon, many Adley fans find themselves craving his food- especially that fried chicken.

On October 14, The Kitchen [UPSTAIRS] invited Theo to cook in their kitchen for a night. I had that date in my calendar for a couple weeks, actually. So did my friend Molly Browne- the esteemed cheese monger and writer of Sexy-Cheese. Molly’s mom was in town, so that was all the more reason to go out for a bite.

What unfolded was a delicious reminder of why Adley is one of my all time favorites.

We started with a classic Adley dish- Roasted Brussel Sprouts. These aren’t just your standard roasted brussel sprouts. Adley tosses them with cornflakes and what I think is crispy fried onion for a slightly sweet corny crunch. They’re perfectly done- not too tender, not overcooked to be a pale green. His Roasted Brussel Sprouts really allow you to appreciate these little nutty cabbage nuggets.

Our next dish was charred octopus with a fried egg, potatoes, and celery. I don’t know if I’d ever had that combination in a dish before, but it worked.

And then she came to the table… A bird so lovely she could only have been fried in Adley’s kitchen. Theo is a chef who really loves a perfectly fried chicken. He takes great care in bathing the bird in a spiced buttermilk bath and spice blend for something like twenty hours before it’s dredged in potato flour, which also makes his bird gluten free- a huge bonus in this town. Here’s a fact for you: Theo Adley’s fried chicken is one of the best bites in Boulder, period.