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Calabrian cooking does not whisper, and this plate is the proof.

• Grilled chicken, charred over open flame.

• Red pepper purée, sweet and softly smoky.

• Fries, hot and salted, on the side.

The bird goes on the grill and stays there until the skin blisters and the edges catch. The purée is the Calabrian half of the story, roasted red peppers worked down to something thick enough to drag a fork through, sweet at the front and warm at the back. Fries come out of the same kitchen, crisp and salted, doing the job fries are meant to do. Order it when you want heat without a performance. Contains: none of the ingredients have been listed by the kitchen.