Bird of the week

Who serves the best fried chicken in this town? It’s a huge question, with many formidable contenders, but let’s make sure Cask & Barrel’s Thursday night special is on the list. For $16, you get three drumsticks and three thighs, which is a pretty great deal in the realm of fancy fried chicken. Chef Gabriel Glasier brines his bird in salt water for two days and buttermilk for 12 hours, then he fries it in a vodka batter. Twice. The result is super moist, with a light, thin crust that crackles. And yes, it really comes in a paper bucket. 1431 Del Paso Boulevard, http://caskandbarrel916.com.