Perfect 10th for Honey Butter Fried Chicken
Week-long celebration for fast-casual favorite with sustainability and worker focus
One way of measuring how long I’ve been doing my Good Food thing is when a new business I covered in the formative days of this second career is celebrating its 10th anniversary. That’s the case with Honey Butter Fried Chicken (HBFC), the popular-from-the-start fast-casual place that helped kick off a culinary cluster in Chicago’s Avondale neighborhood.
The photo above is of chef-owners Josh Kulp and Christine Cikowski just days before their grand opening on September 14, 2013. It was for one of the first articles I wrote for a blog, ultimately named Good Food on Every Table, that I managed for the FamilyFarmed non-profit for seven years.
The place immediately drew long lines and a high profile for the owners’ commitment to sustainable ingredient sourcing and worker-friendly policies. The loyalty of the customer base they built help them power through the COVID crisis.
This kind of success calls for a multi-day celebration — a week of daily popups starting Tuesday (September 12) on their patio at 3361 N. Elston (at Roscoe) — in which Josh and Christine are generously sharing the stage with current HBFC team members, alumni and founders. Each day’s popup is scheduled to go from 5 to 8 p.m.
Below is how they describe each day’s event, including the item(s) that their guest hosts will be whipping up. I’m planning to go at least once (emphasis on “at least”).
Congratulations to Christine and Josh for 10 great years with best wishes for many more.
Tuesday (September 12)
MonchoMoncheo: Quique Ortiz and Alejandro Gonzalez
The Incredibly Chaotic yet Highly Fascinating Puertorican Duo is back. Chefs Enrique "Quique" Ortiz and Alejandro "Ale" González have taken their upbringings in Puerto Rico and managed to pack 'em in a Jibarito Plantain Sandwich.
https://www.instagram.com/monchomoncheo/
Combi Completa: Plantain Buns, Garlic Mojo, Everything Mayo, Scallions, Cilantro, Cucumber, 3 Little Pigs Orange Chiki Sauce, HBFC Tenders
Wednesday (September 13)
Pickled Prince • Alex Skrzypczyk and Brian Greene
Pickled Prince is a Chicago-based condiment company specializing in pickles, giardiniera, hot sauces and more, by midwestern chefs Brian Greene and Alex Skrzypczyk. https://www.pickledprince.com/
Fried Giardiniera & Cheese Curds, Pickled Banana Pepper Ranch Dipping Sauce
Ranch Dill Pickle Dip & Tortilla Chips
“A Celebration of Plums” Cake Slice: Brown Butter Cake, Plum Variations, Housemade Sprinkles, HBFC Patio Flowers
Thursday (September 14)
Sunday Dinner Club • Josh Kulp and Christine Cikowski
HBFC was born out of Sunday Dinner Club, a communal dining club, which was founded in 2005 by chefs Christine Cikowski and Josh Kulp. Their crowd-favorite burger was sold at Chicago's Green City Market for seven years before HBFC opened, as well as yearly dinners at SDC. Since SDC went on hiatus in 2022, the burger has only made one appearance to public, which was HBFC's Roscoe Rewind. SDC, Josh and Christine are popping up once again on HBFC's 10th birthday to celebrate.
https://www.sundaydinnerclub.com/
SDC Burger: 7 oz. Charred Slagel Beef Burger, Pimento Horseradish Cheddar, Garlic Aioli, Arugula, Buttery Bun
Housemade Oreos
Friday (September 15)
Be Irie • Tameisha Brown
Be Irie cooks up authentic Jamaican cuisine and dishes inspired by the island. Created by Tameisha Brown, she draws on her Jamaican roots: spreading good vibes and good food. https://www.instagram.com/beirierestaurantchi/
Scotchie Sliders: HBFC Tenders, Savannah Bee Honey Hot Sauce, Crunchy Slaw, Slider Bun
Rummy Bundt Cakes
Saturday (September 16)
TriBecca's Sandwich Shop • Becca Grothe
Becca Grothe — previous Sunday Dinner Club Executive Sous Chef and a former chef at HBFC — opened her own restaurant concept with the support of HBFC owners in 2022. Becca’s food is rooted in her Midwest, Western Illinois roots, and she has a particular talent for creating full flavored, full happiness sandwiches.
https://www.tribeccas.com/
TriBecca's Cubano: Twin Oaks Ham, Slagel Farm Mojo Pork, Local Swiss Cheese, Pickled Prince Pickles, Chipotle Aioli, Mustard Butter, pHlour Bakery Ciabatta Bun
Ranch Broccoli Salad: Crunchy Broccoli, HBFC Herby Ranch, Pickled Red Onions, Shredded Cheddar Cheese, Spiced Sunflower Seeds
Sunday (September 17)
Tuber's Donuts/Fluft Crust Pizza • Cam Waron
Tuber’s Potato Donuts, created by HBFC Chef Cam Waron, are made with local potatoes, local flour and local butter, and are fried in clarified butter; they are currently sold at TriBecca’s Sandwich Shop. Fluft Crust is a thing that Cam does sometimes… fry up a whole mess of pizza pies somewhere awesome for funzies.
https://www.tubersdonuts.com/
Tuber’s Raz Basil Donuts
Fluft Crust Pizzas:
Henry’d Bacon Camchi: 3 Little Pigs BBQ Sauce-Braised Nueske Bacon, Carrot Camchi Kimchi, & Herbies, Mozzarella, Tomato Sauce
Reed’s-a-roni: Pepperoni Topper, Furikake & Togarashi, Mozzarella, Tomato Sauce
Cheese Blaster: Cheese, Cheese, & Cheese. Tomato Sauce. And a side of Cheese Sauce
Garlicious: Tomato Pie with Garlicky Bread Crumbage, ‘tis Vegan