I have lived in Texas for a long time. In that time, I have discovered a briny, salty, crispy deliciousness in the time-honored tradition of fried pickles. As for the spears vs. chips debate, I fall solidly between the two. Some days, I'd like to have the spear effect to make for a meatier bite, and others, I'd simply rather have the straight salty crispiness of the chip. What has never occurred to me is how different this dish could be, if only it were married to another fried delicacy...namely, the buffalo wing. Second Bar + Kitchen creates the ultimate hybrid by mixing the two...with amazing results. David Bull's in-house designed buffalo sauce provides a near-perfect tang to sandwich pickle slices (a third option in design). Stacked like a log-cabin, these have gained attention from all over Austin, and recently from a lovely woman who was so intrigued, she accepted when one was offered (this was NOT someone I knew, I have to add). Paired with a house gorgonzola "blue cheese" dip, this is the appetizer of Austin and deserves every ounce of praise.