Behind a Southie restaurant's deceptively easy menu

Case in point: The "CCFC," or Common Craft Fried Chicken.

• The half chicken takes three days to prepare — dry cured the first day, slow roasted the second and breaded and fried the third day.
• The result? A crunchy, juicy fried chicken in a comically familiar bucket.

Yes, and: The half-pound cheeseburger mixes ground chuck with beef chuck, flank and short rib.

• The meat is seasoned with miso and set in bone marrow.

What they're saying: "We thought it would be the right move to give people what they want more of … something more recognizable and more comforting," says Messina, who was born and raised in Eastie.

• This is one of two restaurants he opened this year, the second being the Pawn Shop sports bar in Los Angeles, where he's based.

What we're watching: Back in Southie, Common Craft might resurrect its rotating culinary program, "The Current," Messina says.