The Best Fried Chicken & Southern Food in Denver at LOW Country Kitchen
LOW Country Kitchen opened earlier this year in the LoHi neighborhood (in the former Vita space) — and it brought some much-needed Southern food to the neighborhood. Owners Katy and Brian Vaughn are from the South, and their first LOW location was a hit in Steamboat, so I was pretty excited for them to open another one right here in Denver.
LOW describes its food and beverage menu as a combination of “time-honored Southern cuisine using only the highest quality of ingredients” — resulting in “genuine hospitality, serious drinks, and the best fried chicken you have ever sunk your teeth into.” Now that I’ve finally made my way here and stuffed my face, I have to agree. Not only is the food amazing, but the staff really tries to make you feel welcome.
(Full disclosure: the photo of the fried chicken above is from the LOW website, since my photo of the fried chicken isn’t as awesome, as you can see below.)
Pro tip: there is free valet for Mizu, Lola, and LOW right on the corner of Boulder and 16th Streets — which is a life-saver in this busy neighborhood.
THE HAPPY HOUR
LoHi is a hot neighborhood for a good happy hour, and LOW is no exception — especially if you like a good cocktail. For a refreshing option, I highly recommend the $5 Bumblebee (pictured on the left below). Although the $7 LOW Old Fashioned (pictured right) was a delicious classic. They also have a $6 Deep South Limeade, an $8 Classic Sazerac, $3-4 beers, and $5 wines. And food too: $2–7 Southern snacks such as deviled eggs and dry rub wings.
MUST-TRY FOOD
Before I get to the fried chicken, I have to mention the fried green tomatoes — another Southern classic (on the appetizer menu). I’ve always been on the fence about fried green tomatoes, and now I realize it’s because I haven’t had the right ones. These are super juicy, but not too mushy on the inside — and perfectly crispy on the outside.
Also a must-have (especially if you like tomatoes), is the seasonal Palisade Heirloom Tomato Salad with wildflower mascarpone, shaved fennel, pickled plums, and dill. It’s not a combination I would have thought to put together, but it’s absolutely perfect for this time of year.
Now for the fried chicken. I apologize my photo isn’t great for this (it’s really hard to take photos of fried chicken once it gets dark and you have to use flash). However, the point still stands: this chicken is F’in amazing. So tender and juicy on the inside — so crispy on the outside. The BEST fried chicken I’ve ever had, hands down. And as for sides, they have the smoothest, creamiest mashed potatoes and the perfect collard greens (with bacon, of course).
If you’re looking for another entree option, the signature Shrimp & Grits were also pretty bomb: Gulf Coast white shrimp, Anson Mills antebellum grits, white cheddar, and tomato-bacon gravy. Next time I’ll have to try the pork ribs (Memphis BBQ rub and slow cooked for 48 hours).
Now I’m normally not a huge dessert person, but you HAVE to leave room for dessert here. This is the most amazing pecan pie I’ve ever had. I still dream about it sometimes. It really is the perfect ending to a Southern meal.
