Miss Dots’ herb roasted flat top chicken hits the spot.
By Jan Walsh
Photography by Beau Gustafson
Miss Dots is named for Leola Rogers, whose nickname has been “Dot” since she was a child. She has also been cooking Southern style since she was eight-years-old, when she first cooked on a wood burning stove. Entrepreneur, John Casimuss and Tyre Stuckey partnered with Rogers, for the use of her nickname, “Dot” and her recipes for Miss Dots.
Miss Dots is located in Crestline Village. For lunch and dinner, the café offers starters, salads, sandwiches, home style plates, boxes, and catering. And while it is hard to pick a favorite chicken dish, you can’t beat Miss Dots’ Flat Top Chicken. This split, whole chicken is slow roasted with dry herbs without oil or butter. Each moist, tender, wholesome bite of white and dark meat melts in my mouth. Its drizzle of white lightning sauce adds the perfect touch of creamy heat. This bird is served whole, half, or quarter with two sides for half and quarter. I choose the half chicken with accompaniments of scrumptious mac ‘n cheese, tangy slaw, and a hand squeezed, luscious margarita. Highly recommended!
Published, B-Metro magazine, October 2016
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