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By Elena Kadvany
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About this blog: I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in jo...
(More)About this blog: I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in journalism. Though my first love is journalism, food is a close second. I am constantly on the lookout for new restaurants to try, building an ever-expanding "to eat" list. As a journalist, I'm always trolling news sources and social media websites with an eye for local food news, from restaurant openings and closings to emerging food trends. When I was a teenager growing up in Menlo Park, I always drove up to the city on weekends with the singular purpose of finding a better meal than I could at home. But in the past year or so, the Peninsula's food culture has been totally transformed, with many new restaurants opening and a continuous stream of San Francisco restaurants coming south to open Peninsula outposts. Don't navigate this food boom hungry and alone! Feed me your tips on new chefs and eats and together we'll share them with the broader community.
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The Chickery coming to Palo Alto
Uploaded: May 10, 2017
A Washington D.C.-based chicken franchise will be opening its first West Coast location in Palo Alto this summer, the company announced Wednesday.
The Chickery is a quick-service model that serves dishes like chicken fingers, chicken sandwiches and rotisserie chicken. The company plans to open in Barron Park at 3850 El Camino Real, which most recently housed a Papa Murphy's Pizza.
The Chickery describes itself as a "better chicken" franchise that makes its food from fresh, all-natural and never frozen ingredients. The company was founded in 2012 in Toronto, Canada, but later relocated to Washington, D.C.
A spread of dishes from The Chickery. Photo courtesy The Chickery.
Canadian Food Network chef David Adjey and Danny Farbman, owner of a Toronto bagel shop, opened The Chickery together. In a 2012
interview, Adjey said he started restaurant (now a franchise) to give diners a higher quality fast-food option.
"Fast food has notoriously been so bad; it's over processed, there's stuff in our food that we can't even pronounce, and I thought, 'Okay, I'll do fast food and do it with real ingredients,'" he said.
"I don't think people deserve to eat inferior quality food at the expense of a big company being more profitable."
The
menu includes items like buttermilk chicken fingers, rotisserie fried chicken, a barbecue pulled chicken sandwich and a kale Caesar salad. Sides include fries, corn bread and gravy, mac and cheese, smashed potatoes and dirty rice, among others.
More than half of The Chickery's business is "done off premises," through catering and delivery partners, according to the company.
Stay tuned for an opening date this summer.
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