Southern-inspired chicken, corn bread, sides, and pies make up the menu at Love & Honey Fried Chicken (1100 N. Front St.), which opened last week on the corner of Front and Wildey Streets in the shadow of the Market-Frankford El in Northern Liberties. It's a block south of the Girard stop, and within earshot of the Fillmore.
Todd and Laura Lyons, both grads of the Culinary Institute of America, offer about 15 counter seats and an open kitchen.
Platters are mix and match. There's a 3-piece, with a breast, a thigh, and a drumstick with a piece of corn bread and honey butter for $9.25, and a six-piece for exactly twice the price. You can also buy pieces individually: $4.50 for a breast, $3.50 for a thigh, and $2.50 for a drumstick.
Sides ($3 to $5) are a la carte, and may change occasionally. Desserts are $5.
Greenstreet created a coffee blend for the shop, and drip and beans are available.
Todd most recently was senior research-and-development chef at Campbell's Soup. Laura had spent 15 years in culinary marketing and consumer education with Aramark, the CIA, and Le Cordon Bleu.