When Seasonal Pantry chef Dan O’Brien does fried chicken, he tends to go all out (see above). Therefore, you can expect not one but four varieties of crispy birds during a pop-up O’Brien is planning for his daytime market in August.
The special fried chicken menu will begin on August 13 and continue through August 16 with a different style featured each day. First up on Wednesday: the return of the hot hot chicken sandwich. O’Brien first created the spicy, over-the-top concoction when we asked him for a dream breakfast recipe, which caused immediate public demand. Later in the week you’ll find the likes of classic buttermilk-brined birds, and fried chicken with waffles. Blue Duck Tavern pastry chef Naomi Gallego will serve her doughnuts two of the days and possibly drinks such as lemonade and iced tea.
Orders can be called in for takeout at noon each day, except for Saturday, when the operation goes “late night” starting at 6 until the chicken sells out. Chances are, it won’t be that late.
Find Anna Spiegel on Twitter at @annaspiegs.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
