JCT Kitchen & Bar
Dinner is the jackpot meal at JCT, when the kitchen best executes the recalibrated Southern standards dreamed up by chef-owner Ford Fry and his new chef de cuisine, Adam Evans. Lately they’ve been dazzling with the humble chicken. Green tomato pickles perk up fried morsels of sweetbreads and “chicken oysters” (a round of meat off the thigh), with a plucky mix of homemade mayo and Sriracha hot sauce for dunking. A refined take on chicken and dumplings includes fluffy clouds of dough lightened with sheep’s milk ricotta. A buttery glow flatters in the dining room, but the prime seats are in the upstairs bar, where you can take in the regal shimmer of the Midtown skyline.