“Trying to pick one bite from JCT. Kitchen & Bar is always a challenge, but this year, we’re taking our hats off to their magnificent mussels with house bacon, Serrano chile and onion served with toast for soppin’.”
“The fried chicken here has been a winner with guests since JCT opened at Westside Provisions District in 2007. This slightly fancy, fried yardbird is served in half or whole portions with mashed potatoes and buttermilk biscuits with a side of hot sauce.”
“Crispy, tender fried chicken is one of the most satisfying dishes we tried in Georgia. We visited several places, but our pick is JCT. Kitchen & Bar.”
“JCT. Kitchen is … earning raves for its creative Southern fare.”
Icing on the Cake: Atlanta’s newest newlyweds sweetened up their nuptials
The Spot: JCT. Kitchen & Bar
“JCT. continues to offer its Sunday Supper. This economical family-style feast begins with heavy-on-the-mayo deviled eggs and this chef’s new buttery layered biscuits that melt my Southern heart.”
“[Ford Fry’s] beloved JCT. Kitchen & Bar features Sunday dinners with an upscale take on the traditional meat ‘n’ three.”
“Southern fare meets sophistication at this Westside staple, where chef-owner Ford Fry’s takes on fried chicken, shrimp and grits, and those delectable truffle Parmesan fries have kept patrons coming back for six years. Chow down on deviled eggs or buttery mussels while sipping on Southern delights like the JCTea and Wild South, and check out the upstairs bar’s live music series on the weekends.”
“With marinated tomatoes layered over creamy goat cheese and piled with lemony arugula on pillowy ciabatta, it is just about the best chicken sandwich out there. If a better precursor exists for that sandy than the flavorful shrimp and avocado salad, we want to know about it.”
“Taking its name from the nearby historic railroad junction, JCT. Kitchen & Bar found romance in the freight trains that rumbled noisily by and a ready crowd for its easygoing menu that reads like that of a typical Southern cafeteria but delivers more. Its creamy macaroni and cheese features smoky Benton’s bacon (yow!) and the “chicken and dumplings” arrive as pitch-perfect coq au vin over airy sheep’s-milk ricotta gnocchi.”
