- This is no ordinary chicken sandwich.
The chicken and the egg no longer need to be enjoyed separately. The Genessee Royale Bistro
(1531 Genessee) has figured out a way to bring together the staples of a country breakfast for lunch (it's on the menu all day from 8 a.m. to 4 p.m.) with its creamtop buttermilk biscuit ($10). The West Bottoms restaurant halves a house-made biscuit, inserts a crispy fried chicken breast and a sunny-side-up egg with a yolk begging to be pierced. The fork-and-knifer is then covered in a small lagoon of white, peppery gravy.
Eggs, gravy and fried poultry notwithstanding, this creation (like many of the sandwiches at the Genessee Royale and its sister restaurant Happy Gillis) walks the happy line between full and rolling out the door. The biscuit soaks up the egg and gravy, and the chicken provides the crunch that keeps the sandwich from devolving into something more akin to a scramble. Dig in and understand why it's no longer about eating from the tail to tip; it's about devouring a chicken from egg to breast.