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If there is one way to eat chicken, it is fried. It is just so delicious when you get that perfectly tender and juicy meat surrounded by crunchy batter. Now, take that chicken and place it on a buttered Portuguese bun and add a variety of toppings to represent different Southern flavors and you have South City Fried Chicken, the Please The Palate pick of the week. South City Fried Chicken is Los Angeles' newest fried chicken location. Opened the first of February in downtown Los Angeles' Corporation Food Hall on Spring Street, South City Fried Chicken is owned by Chef Sammy Monsour (the "General") and business partner Joshua Kopel (the "Colonel"). Owners of Preux and Proper, located a few doors down, they have been bringing Southern Flavors to Southern California for a few years. Now, Monsour, originally from North Carolina, and Kopel, born in Baton Rouge, Louisiana, are introducing Southern flavors in a series of fried chicken sandwiches at South City Fried Chicken.
10 February, 2018
A year after opening, Preux & Proper in downtown LA is like a new restaurant. The decor is the same and the slushy machines on the ground floor are still there, but there is a new chef at the helm. Chef Sammy Monsour Sammy Monsour came to Preux & Proper in January 2016 but is also new to Los Angeles. Raised in Raleigh, North Carolina, he went to culinary school at The Culinary Institute of America at Hyde Park in New York. He was working in Boston, learning from great chefs, and then took his art on the road, organizing pop-up events such as "Chuck Taylor’s Fried Chicken All Stars", "The Future of Junk Food" and "Antibellum". But now he has found his new home at Preux & Proper. He also brought his chef de cuisine, Steven Hacker, and sous chef, Paul Trevino who worked with him at Antibellum and kept almost all of the original staff of the restaurant. While the restaurant was first opened with a New Orleans theme, Monsour calls his menu "soul food". There is a mix of southern flavors (New Orleans, Texas, the Carolinas, Alabama) that work well together. Monsour is down-to-earth, charming and outgoing. But what shines the most is his passion for what he does. The food is focused on flavor and soul and is very very tasty!
02 May, 2016
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