"Fried chicken rules the roost at Revival," Figueras writes. "With all three pieces (thigh, breast and drumstick, in my case), the skin was crispy, without being oily and seasoned, with a touch of spicy heat. The meat was incredibly moist and juicy. The wet batter is bound to have something to do with such perfection, but so, too, the adept hands of the two cooks at Revival whose sole job it is to make fried chicken day in and day out."
Williams calls Gus's "both deeply elementary and wonderfully perfect fried chicken."