#76: Old Standard's Fried Chicken

The fried chicken at Old Standard. | Mabel Suen
The fried chicken at Old Standard. | Mabel Suen

Ben Poremba was sitting by himself at Olio one day when he had a revelation: "I think I'm going to open a fried-chicken place." His employees laughed him off, but the next thing they knew, the James Beard Award-nominated chef was traveling the country to learn everything he could about this American staple. The research would become Old Standard Fried Chicken (1621 Tower Grove Avenue; 314-899-9000),where it's clear that the student has become the master.

See Also: Old Standard, Ben Poremba's New Fried-Chicken Restaurant, Sets the Bar: Review

Old Standard's fried chicken is brined and cooked in a pressure fryer, resulting in juicy, succulent meat. The process also allows the skin to crisp up without becoming greasy. The breading has a slight peppery heat, but Louisiana-style hot sauce is available for an extra kick.

What makes the chicken even more remarkable, though, is how it's sourced: Poremba uses ethically raised Amish poultry from a small farm in Indiana. Fried chicken is about as trendy as it gets nowadays, but Old Standard's bird stands out from the flock.

Previously: #78: Gooseberries' "KFT" #79: The "Garbage Burger" at Ferguson Burger Bar & More #80: A Buttermilk Cake Doughnut from O'Fashion Donuts #81: Cantina Laredo's "Torta De Carnitas" #82: The Chicken Schwarma Sandwich from Al-Tarboush Deli #83: Provel Cheese Sticks at Biggie's Restaurant & Bar #84: The Kale, Artichoke & Smoked Bacon Dip at the Restaurant at the Cheshire #84: Crispy Pig Tails at the Libertine #85: The Meatball Sandwich at Leonardo's Kitchen and Wine Bar #86: The Bone-In Strip Steak at 801 Chophouse #87: The Roasted Chicken Spinach Flatbread at Cooper's Legendary American Pub #88: Ramen at Death in the Afternoon #89: Spare No Rib's Pulled Pork Sandwich #90: The Baklava at Vinnie's Italian Beef and Gyros #91: The "Bianca" Pizza at Pizzeoli #92: Dumplings at Lona's Lil Eats #93: A St. Louis-Style Pizza from Frank & Helen's Pizzeria #94: Singapore Mei Fun at Bek-Hee #95: The Monte Cristo at Three Flags Tavern #96: The Meatloaf Blue Plate Lunch at Farmhaus #97: Comet Coffee's Chocolate Chip Cookie #98: Canestri Cacio e Pepe at Pastaria #99: The Granola Pancakes at Whitebox Eatery #100: Chicken Noodle Soup at Grove East Provisions

Follow Cheryl Baehr on Twitter at @CherylABaehr. E-mail the author at [email protected].

About The Author

Cheryl Baehr

Cheryl Baehr is the dining editor and restaurant critic for the Riverfront Times and an international woman of mystery. Follow her on the socials at @cherylabaehr
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