It was a gorgeous day yesterday and we decided to have dinner in Georgetown on the Downtown Square at one of the many restaurant choices available now in the walkable historic downtown area.
It had been a few months since we last visited Goodfolks and waiting only thirty minutes for a table at 6:00 p.m. on a Saturday or any day without a reservation is pretty good in Georgetown today like in Round Rock and Austin. We were welcomed and shown to our table in the main dininh area on the first floor near the large window that overlooks the Downtown Square. The restaurant decor is as fresh and clean as it was when it opened last year and the bistro diner feel is very nice and inviting.
The service was very attentive from being greeted when walking in to the manager checking on us during the wait along with our server being very attentive throughout our meal.
Missing from the experience was the "amuse bouche" of white pimento cheese and crackers that was presented on our first visit as well as a featured weekly fresh fruit pie selected that was highlighted earlier. It may be that the menu and service was re-tooled to accommodate current challenges with kitchen staffing, so hopefully it's something that'll return in the future.
The menu at Goodfolks is largely chicken-centric with a narrow range of seafood, beef, and pasta to accommodate and attract everyone at a table, so it was surprising the issues we experienced involved the fried chicken dishes we ordered.
We ordered the chicken sandwich with fries and their signature two-piece fried chicken entree with a breast/wing, coleslaw, and honey biscuit. The chicken sandwich was prepared really well and looked great as put together on the bun. The bacon saved the sandwich as the chicken lacked seasoning and flavor, but the fried potatoes were really nice and tasty.
I was surprised that the bone-in fried chicken was served far beyond the typical golden-brown color of classic southern fried chicken as it was bordering on a burnt color.
It was served quickly by the food runner to our table who then immediately departed and I thought that perhaps it was the seasoning that had created the charred color of the crust. Unfortunately, my fried chicken was in fact overcooked and somewhat greasy. I began to eat in normal fashion, in case my perception was wrong, but the crust was quite hard and it had a burnt taste and was quite salty though the chicken itself was fairly bland. The coleslaw was exceptionally prepared and dressed well and the biscuit was tender with great flavor, so both were the highlight of my meal.
I asked our server about the over-doneness of the fried chicken once I started eating when the server returned to check after we received our food, but it appears that my chicken was okay to her. Later, a manager stopped by the table as we were waiting for the server to pickup my card for the check and I commented to her about my chicken, as I figured that it may have resulted from the fryer oil being at too high a temp that overcooked the crust before the chicken was fully cooked or if it could have been dropped back into the fryer to heat it up before it was served since it was greasy, but it appears that Goodfolks has a specific method of frying chicken with a pressure-type fryer so the appearance and taste of the fried chicken and my experience didn't immediately strike alarm to the server or manager.
Perhaps, my chicken was within the range of what's desired for Goodfolks. Later after leaving, I looked at photos of their fried chicken on their website and it was quite a bit lighter, so hopefully my experience was a one-off and just a challenging off-day for the kitchen staff and management. read more