Gary Rack is not one to let any collard greens grow under his feet. On the heels of a complete remaking of Boca’s Table 42 into Farmhouse Kitchen, on Monday, March 2, the ever-busy restaurateur launches his Southern-inflectedFat Rooster (204 E. Atlantic Ave., 561/266-3642) in the downtown Delray spot once home to Linda Bean’s Perfect Lobster.
Rack Restaurant Group exec chef Matt Danaher’s menu is a tour through iconic dishes of the South, from fried chicken ‘n’ waffles with whisky-infused honey and smothered pork chops to shrimp ‘n’ grits and beef cheek meatloaf with collard greens and gravy. There’s also fried green tomatoes, pickled watermelon rind and the classic Frito Pie.
And that’s just for dinner. The Rooster will be crowing from early morning to earlier morning, at least Wednesday through Saturday, when it opens at 9 and stays open until 2 a.m. It’s open for breakfast Monday through Friday, weekend brunch (also a Wednesday evening Brunch & Bourbon) and lunch and dinner daily.
Breakfast and brunch dishes include sweet potato pancakes and bourbon french toast, biscuits with sausage and gravy and country-fried steak, and three varieties of hash. The cocktail menu leans Southern too, with a modern take on the traditional New Orleans Sazerac and a “Sweet Tea” that’s definitely for grownups (think sweet tea vodka, Wild Turkey, citrus and peach).
That should really cock-a-doodle your do. . .
