Heritage Jidori chicken—the Wagyu of birds—dry-brined and slow-roasted until it’s tender. Then it's shredded warm into a creamy, acidic, and herb-packed avocado-yogurt dressing. Hit with Aleppo heat and earthy cumin, then loaded onto house-made filone bread with smoky blistered tomatoes, crunchy roasted sunflower seeds, and tangy pickled radishes. Served with a bag of chips and a side of local mixed greens dressed in lemon oil and house-harvested Fort Pickens sea salt. Please ask regarding any dietary restrictions.