Of all the reasons why you should try the duck fat-fried chicken at Salt, Wes Johnson's new restaurant in the Central West End, I can think of no higher recommendation than this: On a day when the heat index reached 110 degrees, when chicken fried in duck fat and served atop mashed potatoes would seem to be the least appealing entrée in the history of the universe, I picked every last morsel of meat from the bones -- and finished the taters too.Visit the RFT restaurant page later this afternoon or check back here tomorrow morning to see what I think.
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