- Cavan McGinsie
- The crispy fried chicken from Public Greens, one of Patachou's other eateries.
Martha Hoover, the brain behind the Patachou Foundation, has seen firsthand just how much we want crunchy, golden chicken. So, she is answering this desire with a brand new fried chicken restaurant, aptly named Crispy Bird. The new concept, which is slated to open later this year or early 2017, came about from the popularity of the dish at two of Hoover’s other restaurants. “We started serving fried chicken at Petite Chou in 2010,” Hoover says. “What I thought would be a one-time special turned out to be a weekly (every Wednesday) feature due to its extreme popularity. We serve a different version of fried chicken at Public Greens and that item has become our number one selling protein. It is obvious that fried chicken has a special place in everyone’s mind, especially mine!”
The timing couldn’t have worked out better with Martha’s son David (who will be taking the helm at Crispy Bird) returning from his culinary schooling in Paris and a stint in the kitchen at RELÆ, the only certifiably organic restaurant with a Michelin star and the number one restaurant in the world for sustainability (a driving force behind all of Patachou Foundation’s restaurants). According to Hoover, “My son, David, pretty much perfected “his” version [of fried chicken], experimenting at home over the years. His initial goal before moving to Paris for culinary training was to open a restaurant that specialized in fried chicken. Tyler Herald, our executive chef, is what I would call a student of fried chicken. When the real estate opportunity came available in the [Meridian-Kessler] neighborhood, we all looked at each other and said “hell yes”.”
- Crispy Bird