Chef Sean Brock Reveals the 5 Fats That Flavor the Essential Fried Chicken at Darling Restaurant, Why He’s Obsessed With Vinyl and His Scary Dolly Parton Story

At his West Hollywood outpost, the "Chef's Table" restaurateur seeks out rare discs for the listening bar and heirloom ingredients for his dishes.

By Pat Saperstein

Pat Saperstein

Deputy Editor

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Sean Brock might be just as consumed with vintage Southern-flavored vinyl as he is with interpreting the original flavors of the American South. In his one-year-old West Hollywood restaurant Darling, a large listening bar is centered in the middle of the airy room, the plywood shelves filled with rarities from Dolly Parton to Merle Haggard…and sometimes a touch of Madonna.

The James Beard-award winning chef has been featured on Netflix’s “Chef’s Table” and was a host on PBS’ “Mind of a Chef,” and became known for reviving heritage varieties of quintessential Southern products like corn, rice and pork and incorporating them in deeply-considered dishes at his Charleston restaurant Husk.

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