“The smoked chicken is our accident dish,” Scott Bauer, co-owner of Butcher’s Bistro says. “Tyson [Holzheimer] was smoking chickens and he handed me a leg. I said it was great but I wished the skin was crispy.” With that, Bauer recounts, Holzheimer dropped the leg into the fryer—out came not just crispy chicken but a signature dish.

Now the Ballpark restaurant (which took over the Twelve Restaurant space on Larimer Street) lists the crispy smoked chicken on its dinner menu (it’s also available in sandwich form at lunch). Holzheimer smokes whole birds and when orders come in for either breasts or—our pick—legs and thighs, he flash fries them to order. The rich flavorful meat sits on top of garlicky wilted Swiss chard and expertly cooked Rancho Gordo heirloom beans. The combination is comfort food with a twist.

2233 Larimer St., 303-296-2750

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—Photo by Rachel Adams

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.