Miss Dots’ Herb-Roasted Flat Top Chicken Hits the Spot


By Jan Walsh
Photography by Beau Gustafson

Miss Dots is named for Leola Rogers, whose nickname has been “Dot” since she was a child. She has also been cooking Southern style since she was 8 years old, when she first cooked on a wood burning stove. Entrepreneur John Casimuss and Tyre Stuckey partnered with Rogers for the use of her nickname “Dot” and her recipes for Miss Dots.

Miss Dots is located in Crestline Village. For lunch and dinner, the café offers starters, salads, sandwiches, homestyle plates, boxes, and catering. While it is hard to pick a favorite chicken dish, you can’t beat Miss Dots’ Flat Top Chicken. This split, whole chicken is slow roasted with dry herbs without oil or butter. Each moist, tender bite of white and dark meat melts in my mouth. Its drizzle of white lightning sauce adds the perfect touch of creamy heat. This bird is served whole, half, or quartered with two sides. I choose the half chicken with accompaniments of scrumptious mac ‘n cheese, tangy slaw, and a hand squeezed margarita. It’s highly recommended.


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