Former DJ and pop-up veteran Carl Clarke is to open a second Chick ‘n' Sours restaurant, just one year after launching his fried chicken and cocktails concept in London's Dalston.
Chick ‘n' Sours Seven Dials will open in mid-September with a new menu of free-range, herb-fed fried chicken alongside sour cocktails, local beers and soft-serve ice cream.
The new 40-cover site, at 1 Earlham Street, Seven Dials, which is being opened by Clarke and his business partner David Wolanski, will offer a core menu which will include classics such as Korean fried chicken bun and Szechuan aubergine.
New additions to the menu will include hot and numbing disco wings and Xian Xian tenders, which Clarke has already trialed at his East London site.
The signature House Fry is finished off with Clarke's "seaweed crack" seasoning, and served with pickled watermelon.
Chicken ‘n' Sours said it will continue to use small, independent producers, including fruit and vegetables from the Keveral Farm organic community in Cornwall. Clarke will also continue to use chicken from Pilmoore Grange Farm in Yorkshire.
The side dishes will include charred Hispi cabbage with explosive chilli, kimchi salad cream and bacon, coal-grilled corn with Berkswell cheese, lime and coriander, or white sprouting broccoli with seaweed mayo and a tea-pickled egg.
The new restaurant will also offer a range of cocktails, including its own interpretation of the popular House Sour at its Dalston branch, using blackberries and finished with Womersleys Farm's Lavender, Lime & Black Pepper vinegar.
Clarke said: "We couldn't be happier with the location and the site, bang in the West End of London. Nothing changes though in terms of what we are all about - it'll be the same wicked vibe and spirit that we've brought to everything we've done since our first parties years back."
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