With its swanky new space (more light-drenched sophistication, less brick-walled barn), Juniper acquired a swanky new fried chicken sandwich. Breaded and deep-fried to a burnished chestnut, the moist, tender chicken is joined by crisp house pickles, red pepper jelly and smoked mayonnaise on a house-baked benne seed bun. Resist the option to “make it hot” with a douse of Nashville-style chili oil. This sandwich taught us that super smoky mayo and sweet-and-spicy pepper jelly need only each other – and us.
Heather Hughes is managing editor at Sauce Magazine.
This article appears in November 2018.