Page 2 - Dining Out - July 24, 2022

Restaurant Insider with Anne Lee
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speaks with Chicken & Brisket owner/operator
MATTHEW TOMITA
and chef/owner
NOLAN WEST
Photos by
ANTHONY CONSILLIO
There’s fried chicken, and then there’s Chicken & Brisket’s fried chicken, which is brined for 24 hours. These golden pieces of yumminess are crispy and juicy, full of flavor with each bite.
Owner/operator Matthew Tomi- ta and chef/owner Nolan West come from years of experience in the restaurant industry — they met while working for Chef Mav- ro for 16 years in the early 2000s. Fast-forward to the pandemic, and these friends had the opportunity to create elevated comfort food that started as a necessity but to- day has grown a huge following and demand for their chicken. The menu has a wide variety of made- to-order, from-scratch options with
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NE LEE
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(Left) (From left) Chef/owner Nolan West, Anne Lee and owner/operator Matthew Tomita present a variety of plates offered at Chicken & Brisket.
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Anne Lee
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Dining Out
/ July 24-30, 2022