No other dish in the existence of humanity–not steak, not hamburgers, not grandmother’s cookies–rivals the impact of fried chicken in our lives.
When the opportunity came, we felt that it was a crime not to do a fried chicken shop. It was our moral imperative. Because after you finish college and receive a piece of translucent paper to hang in your wall, what else is left to do?
Taking inspiration from Japan’s extensive use of umami in both processed and natural forms: dashi, mushroom powder, furikake, miso, we developed our own flavored powders through an exhaustive project. If we could extract all these intense flavors, concentrate them, and infuse them in fried chicken, wouldn’t that be incredible?
After a few months of experimentation with what resembled a lab test, we came up with a product we were happy with. In 2014, we released Bad Bird into the wild at Hole in the Wall.
Since then, we’ve sold over 100,000 fried chicken plates, won multiple awards, supplied MSG migraines, but made thousands return over and over again.
Bad Bird is a concept store from Lowbrow Casual Restaurants.