Spike mendelsohn taqueria12/9/2023 “The Chickery has strived to be a leader in the fast-casual chicken segment since day one,” said The Chickery’s President, Kert Gennings. The menu will feature Chicken Cones (a waffle cone filled with crispy chicken tossed in one of seven sauces $8.50) and select Chicky Bunch sandwiches. to 3:30 A.M beginning Thursday, October 5. The Dupont Circle location is also introducing a new late night menu that will be available Thursday through Sunday from 9:30 P.M. Family and combo meals will be revamped on the new menu, including the Bunch Box Special that allows guests to pair any Chicky Bunch sandwich with seasoned fries and a large fountain soda for $10.50 between 11 A.M to 3 P.M. Much of the existing menu has been streamlined to align with “The Chicky Bunch,” in addition to expanding the options for sides, salads, sauces, desserts and drinks. The new lunch and dinner menu will star “The Chicky Bunch,” including a few reimagined riffs of current sandwiches like The Chickery Classic and BBQ Big Dixie as well as new additions: The Blue Hot with hot fried chicken, lettuce, pickles, blue cheese crumbles and buttermilk ranch dressing Tête-à-Cluck with rotisserie chicken, french fries, cheddar cheese curds and gravy GuakGuak with rotisserie chicken, guacamole, apple smoked bacon, swiss cheese, lettuce and tomato vegetarian CauliFire with battered and fried cauliflower steak, Chickery hot sauce, lettuce, tomato and buttermilk ranch dressing and more. To launch the rebranding, the public is invited to a meet-and-greet with Chef Spike at The Chickery Dupont Circle from 7 P.M. restaurants Good Stuff Eatery, Santa Rosa Taqueria and We, The Pizza. The concept has partnered with Chef Spike Mendelsohn, former Top Chef contestant and chef-owner of popular Washington D.C. Washington, DC ( ) The Chickery, the popular fast-casual “better chicken” concept, will debut two new menus and a complete rebranding of their Dupont Circle location on Monday, October 2. chef and restaurateur Spike Mendelsohn to launch two new menus and debut the location’s rebranding efforts on Monday, October 2. The “Better Chicken” Concept Has Teamed Up With D.C.’s Chef Spike Mendelsohn On Two New Menus The Chickery has teamed up with Washington D.C. We got caught up with Mendelsohn at the recent South Beach Wine & Food Festival.The new lunch and dinner menu will star eight chicken sandwiches collectively called ‘The Chicky Bunch,’ including reimagined riffs of current sandwiches as well as new additions like Open Sesame. He also owns Good Stuff Eatery, Santa Rosa taqueria and We, The Pizza. Spike Mendelsohn is a former Top Chef competitor and hosts the Food Network show The Kitchen Sink. So, I’m a little scared by that whole experience.” I shut down JFK airport once by bringing knives to the airport. What is the one tool that you always make sure to pack when you’re traveling for business? “I don’t bring any tools. Montreal is one of my favorite food cities.” What city’s food scene has impressed you recently? “I’m from D.C., so I’d be biased if I said D.C., although I am impressed with the level of talent that has bred over there. There’s a lot of restaurants that aren’t operated properly out there, it’s nice to see him try to set the level.” Come on, I live vicariously through Gordon Ramsay. “My favorite cooking show is Kitchen Nightmares. Is there one chef you’d like to cook with? “I had a chance to cook with Massimo in Milan and something happened with my schedule and I couldn’t do it. If I’m in a kitchen cooking service, it’s a feel good, nostalgic moment for me.”Īfter a shift what is your favorite guilty pleasure to eat? “I grew up on poutine and smoked meat and those are definitely my guilty pleasures. Those are byproducts of cooking, so I enjoy that. There is nothing to love about this business. Those are my go-to books for inspiration.”Īfter all these years working in restaurants do you still enjoy cooking? “I don’t love cooking. I have the Roux brothers’ cookbook, which is really cool. I worked for Thomas Keller, so the Bouchon book has been something I always go to. What cookbook is your go-to resource for inspiration? “I’m into all these classic books, like Marco Pierre White’s book, White Heat, the original Le Bernardin book, Patrick O’Connell’s original book. My grandfather and his brothers…I come from a long line of restaurateurs and chefs in Montreal. My father was in the restaurant business. So, I was very much born in a prep kitchen. But I don’t think I’m that proficient in the art of sushi.”ĭid you grow up cooking as a child? “I come from the restaurant industry. I’m usually down to throwdown on any style of cooking. Is there a cuisine that still intimidates you? “I don’t think so. What is your favorite music to listen to while you cook? “I listen to a lot of reggae.
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