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Byrd & Barrel opens Friday, Sept. 25 at 3422 S. Jefferson Ave., in South City.
The over-the-top Mother Clucker sandwich is a messy stack that starts with a fried boneless chicken thigh, sweet caramelized onions, spicy pepper jelly, house-made Provel “cheez-whiz” and Red Hot Riplets.
The fried chicken liver ban mi sees a smear of chili-garlic sesame oil that’s blended into aioli, as well as crunchy cucumber, carrots and cilantro.
Cast-iron pan-roasted cauliflower florets are garnished with toasted cashews and garnished with salsa verde and peppadew aioli.
Crunchy fried chicken is pressure-fried and served by the piece or bucket. It’s served here with a side of kale coleslaw and skin-on mashed potatoes covered with fried chicken gravy. Dipping sauces like maple-mustard and chile-honey are also available.
The South Side Poutine boasts a base of house-made spicy tater tots covered with pulled chicken, fried chicken gravy and mellow cheese curds.
Fried chicken skins are dressed in house-made General Tso sauce and garnished with cashews and scallions for a slightly spicy, nutty starter.
Customers can pull up one of nine seats at the bar and order from nearly 50 canned beer options and one rotating 4 Hands tap.
From left, Byrd & Barrel co-owner and chef Bob Brazell, sous chef Drew Sedlack, cook Luke Cockson and chef Ryan McDonald.
Byrd & Barrel will offer dine-in seating for 40, as well as a pared down menu for its drive-thru window.
Give you arteries a break with the Grilled Farm Salad that features a seasonally rotating selection of vegetables from Such & Such Farms and tossed in a hot pepper jelly vinaigrette.

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