Sneak peek: Chicken Out opens Wednesday in the Delmar Loop
Located in the former Piccione Pastry location, at the corner of Delmar and Skinker, the fun and fanciful restaurant concept puts a creative spin on the chicken sandwich.
Photography by Kevin A. Roberts
The signature sandwich includes a brined, battered, and broasted chicken breast, pickles, and Duke's mayo on a Martin's potato bun.
The long-awaited Chicken Out, from restaurateurs Mike Johnson, Charlie Downs, and new partner Ben Hillman with Lewis & Clark Capital, opens tomorrow in the Delmar Loop. Expect a full barrage of cluckin’ jokes—and some seriously tasty, pressure-fried chicken sandwiches.
Located in the former Piccione Pastry location, at the corner of Delmar and Skinker, Chicken Out had been slated for a mid-May opening. Construction continued during the pandemic, so as restaurants go, the 32-seater is opening up pretty much right on schedule.
Photography by Kevin A. Roberts
Seeing an opportunity to offer a creative spin on the chicken sandwich segment, Johnson got to work perfecting a seasoned dredge that was best suited to pressure cooking (a.k.a. broasting), a cooking method that leaves chicken especially crunchy and juicy. “The breading is slightly different than the one used at Hi-Pointe,” says Hillman. “It’s Mike’s baby. The recipe is in his head.”
The base offering is the flagship sandwich, the Chicken Out, a brined, breaded, and broasted 5-ounce chicken breast, served on a Martin’s potato bun with pickles and Duke’s mayo. Six cutesy-named riffs on chicken sandwiches spin off from there, plus the Faux Hawk, made from Hungry Planet’s plant-based chicken.
Photos by Julia Calleo
The Fit Chick and the Mo Parm Mo Foul
Photography by Kevin A. Roberts
All sandwiches are priced at $7.50 or $8.50 and can be fried or grilled, with several accouterments (three cheeses, cheddar sauce, bacon, fried egg, avocado) available as toppers. The signature side is crinkle-cut fries, chosen for their ability to hold spices, specifically chicken salt, a popular seasoning that Johnson discovered in Australia that's unavailable in the states. "So we're making our own," says Hillman.
Photography by Kevin A. Roberts
Chicken Out's "Five Finger Discount" is served with a choice of dipping sauces
Photography by Kevin A. Roberts
The Blind Date - grilled chicken, mixed greens, grape tomatoes, avocado, feta, whole grain croutons, dates, vinaigrette
Three salads and two iterations of chicken strips round out the menu. On the beverage side, expect fountain drinks, Dubuque iced tea, and milk shakes (chocolate, vanilla, strawberry, and a seasonal offering). Bottled drinks, beer, and wine are also available.
When SLM asked Johnson about the concept in a recent virtual event, his first comment was “ka-kaw, y’all,” before explaining that Chicken Out will also have online ordering and a walk-up window. Hillman added that it was the first walk-up window that was approved in a historic building without an appeal and that he hopes, for restaurants’ sake, that the city might be relaxing its limitations.
Sidewalk seating will be available as well, both traditional tables and “one-sided picnic tables, facing out,” which Hillman is currently investigating.
Photography by Kevin A. Roberts
The colorful interior was designed by Oculus, with touches of window whimsy and a mural by Bob Shuster of Hello And studio. Being in the Loop, it's no surprise that there’s a posthumous tribute to one of its frequent visitors, so be sure to duck walk your way to the rear and say hello to...Cluck Berry.
Photography by Kevin A. Roberts
