"The Kool-Aid flavor of the day is grape.” At Amy Ruth’s, serving Kool-Aid with dinner seems as natural as eating fried chicken piled over waffles, an admittedly strange prospect for my Midwestern parents. After all, in Missouri, one eats waffles doused in syrup at breakfast and fried chicken considerably later in the day. The two do not normally bump into each other at the neighborhood bar and then return home for dinner. When chicken meets waffle, though, Kool-Aid is the refreshment of choice—the perfect chemical concoction to accompany a sugar-fat-salt rush.
