Last year, City Paper heard through the grapevine that a few people over at Irish pub Mick O'Shea's were miffed because we awarded them a "Best Chicken Tenders" award last year. Of all the delicious, artful versions of bar food Mick O'Shea's makes—including frequently changing, often sort-of-sophisticated daily specials—here we were getting all excited about the most basic-ass bar food, chicken tenders. Well, their chicken tenders ($10 with french fries) are very good and because half our staff was raised on those low-maintenance, frostbitten, breaded chicken pieces when our parents were too busy to cook for us (or just plain didn't give a shit about cooking), we are confident in our assessment of superior chicken tenders versus passable chicken tenders. "Perhaps the meat is a cut above the rest. Perhaps the seasoning in the breading is a little more flavorful," we ruminated when we gave them the award, the culinary sleight-of-hand eluding us (truthfully, a lot of the reason these tenders were deemed particularly good is probably because we were eating them inside of Mick O'Sheas, a welcoming bar and a City Paper favorite). While a positive award is a positive award, we understand why it might be annoying to get so much praise for something so minimal in terms of preparation.