White meat or dark? When it comes to preference, chefs and customers typically part ways. “I prefer dark meat, but most of my customers would vote the other way,” says Chris Keff, chef/owner of Seattle's Fandango.
Chef John Caputo of Bin 36 in Chicago confirms what is common knowledge among chefs: Dark-meat poultry has the reputation of being somehow inferior to white meat. “Our customers—especially those in our suburban location—are convinced that white meat is a better cut,” he says. “But chefs know that dark meat has more flavor, so it's frustrating.”