Chicken Fried Palace

The interior of Chicken Fried Palace is a playful collision of pink, gold, brown, and blue walls, with sections of pink wallpaper shot through with gold glitter. It’s a design that blends midcentury diner nostalgia with Mission District flair – an aesthetic the team describes as "Dollywood meets '90s hip-hop." This is chef Seth Stowaway’s casual follow-up to his Michelin-starred Osito, conceived as a love letter to the Southern diner culture of his Texas childhood. The guiding principle is simple: chicken-fry anything. At the center of the menu are classics like chicken-fried steak and chicken-fried chicken, but the sauces show the concept's range. The choice is between a classic black pepper gravy or a "Bay" style made with basil, garlic, and oyster sauce. Other dishes get the same treatment, from a chicken-fried Reuben sandwich to chicken-fried mushrooms for a vegetable-forward option. The kitchen also puts out more creative riffs on diner staples, like salt-cod pancakes served with pimento cheese or a smoked ribeye with eggs. Sides are just as considered, with buttermilk biscuits developed by co-chef Cole Jeanes from Memphis and "koolickles" – pickles made with Kool-Aid mix. For dessert, pastry chef Gabrielle Pabonan, who comes from the Thomas Keller Group, is responsible for a rotating selection of pies like apple, quince, sweet potato, and treacle-pecan. Milkshakes are made with local Mitchell's ice cream. The restaurant is open daily, serving breakfast and lunch from 9 a.m. to 3 p.m.