1. Say it with flowers
At Sable Kitchen & Bar in Chicago’s Hotel Palomar, chef Shane Graybeal puts a summery spin on the prep by topping Honey-Spiced Fried Chicken with chive blossoms. More than a garnish, customers are directed to pull the flower head apart and sprinkle the petals over the chicken to add a delicate onion flavor to the dish. In the Southern tradition, Graybeal serves “Tennessee caviar” (black-eyed peas) on the side.