As Colorado minimizes seating capacity in restaurants once again, comfort food to-go, served up family-style, tips the scale of top takeout options.

According to a recent report by Upserve, “2020 Menu & Sales Trends” notes that “online ordering is huge and customers are craving comfort food when they’re ordering in (can you blame us?). Online ordering sales of sandwiches (21%), pizza (+9%), burgers (+10%), and fried chicken (+5%) were up from last year.”

The data continues to confirm that “James Beard award-winning restaurants drive industry trends, but this year [even] they opted for simple, family-style meals to meet consumer demand for takeout.”

So rather wisely, as of early October, Big F Restaurant Group introduces The Post Brewing Co. to Colorado Springs with fried chicken suppers for pre-order and takeout only, available every Sunday at Jax Fish House & Oyster Bar.

 “We opened the first Post in Lafayette in 2014 and have grown to four locations,” says Dave Query, Big Red F founder and chef. “Since opening Jax in Colorado Springs earlier this year, I’ve been searching for a brick-and-mortar space for a Post, but in the meantime we want to bring this chicken party down to the Springs starting with these Sunday dinners.”

RMFR follows up with Brett Smith, The Post Brewing Co. chef/partner, to find out more about his well-researched process, (a.k.a. eating fried chicken all over the country) and to discern what gives their fried chicken that extra crunch factor.

Smith begins with humanely raised, fresh, all-natural chicken brined for hours with lemon and rosemary which is then dredged in, the main differentiator, a gluten-free flour blend that he says “absorbs a lot less oil than regular wheat flour.” Although Smith admits that it wasn’t an intentional decision to go gluten-free, “this [recipe] was our favorite.”

To progress what Smith calls a “perfect science” the birds then take a dive in a pressure fryer that cooks the chicken “at the same temperature for the same exact time [which] gives a good consistency and builds up the crust.”

The Post’s fried chicken is available to order “Classic” or “Nashville Hot” with house pickles, gluten-free gravy and an array of side dishes. Choose from two sizes to include “Family Love” with one whole bird, fried in pieces, country gravy, pickles, two large sides and four biscuits for $48 (feeds 4). Or, go big…and then go home with “Big Bubba” with two whole birds, fried in pieces, country gravy, pickles, four large sides and eight biscuits for $88 (feeds 6-8). Maintain the gluten-free approach with our favorite sides: tangy, bacon-laden collard greens and mashed potatoes with brown gravy.

“Our food is really simple but it’s made and prepared with the mindset of a chef so we take simple things and make them exceptionally well,” says Smith. “It’s made with a lot of love and care.”

Additionally, don’t skimp on The Post’s craft beer selection with a 32-oz. crowler for $10, or get three crowlers for $25.

“We’re really proud of our strong brewing program” says Smith. “The beer is made to pair really well with the food.”

With two brewing facilities up North, in Lafayette and Boulder, each provides different components for their diverse portfolio of beers that ranges from their 2020 Great American Beer Festival award-winning dry stout to solid light and dark Mexican lagers. (*Our choice with the Sunday supper is the Top Rope.)

“Lafayette is our flagship location where we do larger, classic beers,” says Smith. “Boulder is used as more of an experimental spot for one offs so, that’s a fun mix with our two brewers and we’re able to have most of those beers available at all locations.”

Beyond The Post’s generous portions of a Southern favorite and well-decorated suds, Smith cites that integrating into the Colorado Springs community has always been a goal for their brand.

“Even previous to the Jax opening, this was definitely a spot we’ve always wanted to get to,” says Smith. “We get to build the market for The Post and support our sister restaurant.”

A mess-free, Sunday meal at home with our fam finishes our weekend with a smile and is our positive take away from The Post’s indefinite pop-ups that we would order again in a Nashville Hot heartbeat. We look forward to finding The Post’s fried chicken on the regular at the anticipated opening of their fifth location in the Springs, slated for 2021, to experience the invitation Smith provides as a “super hospitality focused” venue.

“We just wanted people to come in and have a great time,” reaffirms Smith. “Comfort food, comfort beer, in a comfortable setting.”

Jax Fish House has limited quantities of Post fried chicken available for pre-order every week. Orders must be placed by Friday at midnight for pickup that Sunday from 3-5 p.m.

Order by visiting here or call : 719-357-4554

*All images courtesy of The Post Brewing Company