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Pawpaw Exposes Fried Chicken Recipe Testing

Southern small plates soon?

Interior of upcoming Pawpaw
Interiors of upcoming Pawpaw
Erin Perkins

Restaurant builders Pinot Group (Stars, Amen Street, and Southend Brewery) declared earlier this summer that Southern-focused eatery Pawpaw would take over the former Wet Willie’s space on East Bay Street.

Chef Jared Rogers explained the concept to Post and Courier as such:

Rogers envisions Pawpaw as the turf complement to the surf being served at Amen Street: The restaurant will be outfitted with a wood-fired grill and smoker. “I’m not saying we’re doing a smokehouse-style menu,” Rogers cautions; rather, he hopes to incorporate smoked elements into his steak, veal and vegetable plates.

In addition to the grilled and smoked menu items, Rogers plans to stress handmade pasta: “The pasta program is going to be killer,” he says, offering sweet potato ravioli with black garlic brown butter as one example of the localized noodles he has in mind.

Pawpaw teased a photo of Rogers chicken last Friday, so we can probably count on that to be on the menu.

FRYday calls for recipe testing - sinking our teeth into Chef Jared's incredible fried chicken

A photo posted by Pawpaw Restaurant (@pawpawchs) on

Pawpaw is currently hiring front- and back-of-house staff. The interior of restaurant at 209 E. Bay St. are currently gutted, so it could be some time before we get an opening date.

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