The Foxtail’s Brick Chicken

Appears in the January 2021 issue.

Chef Maya Nahouli’s prep of the treasured menu item starts two days in advance. “We marinate it in a brine for 48 hours, then yogurt and seasonings,” she says. The dish is served with roasted potatoes in a garlic sauce with Parmesan and baby kale. “We have an Italian white wine that is brilliant with that: Coda di Volpe,” says beverage director Pete DiPalomares. Translation? Tail of the fox.

Photo courtesy the Foxtail