The Bromberg brothers' signature, crusty chicken, seasoned with a secret spice blend, debuted at their first Blue Ribbon in 1992, so they've had ample time to perfect it even further. There are multiple people-pleasing options: all white meat, all dark meat, mighty mixed assortments or griddled in a burger. Edgier tastes are catered to with fried livers and onion rings and orders of "beak to butt"—richly flavored necks and backs spiked with hot peppers. Salads and sides are abundant and robust. This is superior tailgate fare. The bright, high-ceilinged cafeteria has 65 seats spread along communal tables and counters facing the windows. Your buzzer goes off when your food is ready, and since it's made to order, expect a moderate wait. You won't be sorry.