Chick ’n’ Sours, the “next level” free-range fried chicken restaurant from chef-restaurateur Carl Clarke and business partner David Wolanski, is set to close its Haggerston home on Sunday, in aid of refurbishments that will see its capacity double with the addition of a new late-night basement bar.
Chick ’n’ Sours opened on Kinglsand Road three years ago, and quickly became a firm favourite of punters and industry types alike — they now say that “a packed restaurant every night” means the team “feel ready to dial up the activity at the site”.
That means an increase in capacity to 65 covers, a new menu, and the launch of a new basement bar called Sub Culture, named for Clarke’s love of “anti-establishment, rave and punk culture... and a general ripping up of rule books.”
Old favourites, like the restaurant’s whole fried chicken, or “Kung Pao” wings, will be joined on the new menu by dishes including kimchi pancakes with fried chicken & Chengdu buffalo sauce, or Chongqing crispy rice sticks, as well as Viet Cajun fried chicken (someone at Chik’n’Sours has been watching Ugly Delicious, apparently), as well as Fried chicken queso — a sharing option reportedly “in the style of a fondue”, which sounds... interesting.
Sub Culture, meanwhile, means a new and extended cocktail list, as well as the introduction of a Jamaican lager called Jamrock, the first in a planned “artist’s series” of beers, with artwork created in collaboration with Horace Panter of 70s ska band The Specials.
The redevelopment of Chick ’n’ Sours means a busy spring for Clarke and Wolanski, who have also announced the relaunch of their “guilt free” fast food brand Chik’n, which will return to Baker Street this week.