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Jun 27, 2026

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

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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In Los Angeles, he’s been exploring the lush offerings of local farmer’s markets while introducing robust Southern specialties — paired with a suitable backdrop of vintage country sounds.

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“My curiosity has kind of drifted from trying to understand how food ends up on a plate and place to why music sounds the way it sounds in a place,” says Brock, who is splitting his time between L.A. and Nashville, where he currently has Sho Pizza Bar and several locations of Joyland.

Anson Mills cornbread, left, with French butter and Ojai pixie tangerines, and the dry-aged steak burger.

By popular demand, Brock has added the kind of soulful plates he made his name with to Darling’s menu. “You can’t come out here and not cook grits. It’s been almost like a rebirth for me, with a new audience of eager listeners, people who finally get to taste the cornbread, finally get to taste the iconic country ham from a barn in Kentucky, and fish and grits, and succotash,” he says.

The celebrated chef has created a spot where music-loving celebrities can indulge their inner DJ, from Bill Murray spinning discs one night to hosting a party for Mumford and Sons or Dan Auerbach of the Black Keys coming by to check out the premium sound system.

“When I went to Japan for the very first time, I stumbled across this listening bar concept, and it became my favorite thing to do at the end of the day there. I’ve always dreamt about how can I weave my love of music and my curiosity about music into the restaurant experience,” says Brock.

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