Desserts, such as apple crisp, are Two Sisters’ deadly weapons. Photo by Courtesy Flickr/stu_spivack
Two Sisters' Kitchen is the downtown home of arguably some of the best fried chicken in the Metro, and devotees sing praises of its tomato gravy, fried steak and angel biscuits. Owner Diann Irving Alford started out in the country cookin' business more than two decades ago; the 24-year-old restaurant is named, aptly, in honor of Alford's two siblings.
Two Sisters' has seen an upswing in out-of-town customers--even a few tourists from out of the country--sparked by a visit Adam Richman of The Travel Channel's "Man v. Food" and a televised appearance with folks from last year's Warrior Dash that has aired extensively in Canada. Alford impressed Richman with Two Sisters' distinctive light and flavorful fried chicken, but the restaurant's desserts are a secret weapon, from pies to cakes to apple crisps.
Apple Crisp
2 cups thinly sliced Gala or Delicious apples
1 cup white sugar
Pinch cinnamon
1/2 cup water
2 sticks unsalted butter, divided
1 1/2 cups light brown sugar
Spread the apples evenly in a quiche dish. Cover with 1 cup of white sugar and sprinkle cinnamon over top. Pour the 1/2 cup of water over the sugar and apples. In a separate bowl, mix flour and brown sugar, then add one stick of butter. Mix well to create the crisp's topping. Cover apple mixture with 1/4 of the topping mixture. Dot the surface of the crisp with the pieces of the second stick of butter. Bake at 350 degrees until lightly browned and bubbly at the edges.
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