A brand new chicken concept called Chooks – the Aussie slang word for chicken – will open at the end of September on The Broadway in Muswell Hill. This is the third venture for Gideon Joffe who also owns Chez Bob in Belsize Park and MonkeyNuts in Crouch End.
A casual chicken restaurant, the 80 cover, 2,000 square feet restaurant is a quick service concept presented in a relaxed environment and aimed at all ages.
Joffe comments:
“This is an incredibly exciting time for me. The consumers’ appetite for chicken seems insatiable and with Chooks we have tried to deliver on great food served in a great environment at great value without any pretention.”
Satisfying the insatiable appetite for chicken
The core offer is freshly grilled birds, subs and salads served alongside craft beers, wines and frozen margaritas. All dishes will be available to eat in or take-away.
With an emphasis on good value, diners can order their grilled chicken in a number of sizes with a quarter priced at £4.95, a half at £6.95 and a whole bird at £12.95. The choice of marinades includes spicy, super spicy buffalo or all American BBQ. The menu will also feature Buttermilk Fried Chicken with mash and gravy (£11.95), plus a Chicken Tray Dinner to share with 1/2 grilled, 1/2 buttermilk, pickles, chooks beans with melted cheese and crispy onion rings (£19.95).
Subs include the Chooks Philly of shredded chicken, cheese sauce, pickled jalapenos, sautéed mushrooms and gravy (£7.95) or the Zucchini Farm with crispy zucchini strips, fontina cheese, sweet onions, jalapeno mayo and parsley (£6.95). A range of salads such as the Chook’s Chopped salad of beetroot, roasted corn and broccoli (£5.95) or the Greek Salad Wedge with iceberg lettuce, crumbled feta cheese, olives, tomato and oregano (£6.95) come with the option to add grilled or buttermilk chicken. Friday nights are Rib Night with baby back ribs available by the half and full rack, served with slaw and fries.
Starters and sides complete the food offering with a choice that features chicken wings, fried pickles, Chook’s baked beans, paella rice and corn on the cob with chilli butter, lime and parmesan.
Drinks come in the form of frozen jam jar margaritas and craft beers with a super concise list of wines that showcases one red, one white, one rosé and a British fizz from Chapel Down in Kent.
Gideon Joffe comes from a family of restaurateurs and is the son of Juliette and Russel Joffe, founders of Giraffe Restaurants.
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