Chickens at Tonys

Oven Roasted Chicken

crispy sage polenta + pan sauce + arugula papadeaux salad

Half of an Ohio all natural, free-range chicken, slow-roasted with polenta and a savory pan sauce. Accompanied with peppery arugula greens and a white balsamic vinaigrette.

For the Enthusiast:

A form of polenta has been around for centuries. Originally made from farro and barley, it is considered the first bread. A version of polenta kept the Roman army fed. The soldiers toasted the grain over a fire, crushed it, and stored it in their haversacks. When they stopped to camp at the end of the day, the soldiers would grind the grain to a porridge-like consistency, and boil it to form porridge. The soldiers consumed it in this form, or allow it to harden into a semi-leavened cake. We think Tony’s of Cincy’s version is much tastier!

Pairs Well With:

Full-Bodied White Wine, Italian Red

View Our Wine List

Ask your server for inspiration and guidance

First things first, the roasted chicken is by far the best roasted chicken I’ve ever had out at a restaurant. The skin is crispy, the inside tender, juicy and flavorful. And the polenta it’s served on? Down right ridiculous with it’s creamy crispiness.

– Carolin C @Yelp


 

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