We’ve been craving fried chicken since restaurateur Ben Poremba announced nearly a year ago that he was opening a chicken shack. The restaurant, Old Standard, is located at 1621 Tower Grove Ave., in Botanical Heights, which is anchored by his other eateries, Elaia, Olio and Chouquette. After much renovation to the historic space (It was once a police horse stable.), and a fried chicken research tour that took him to more than 500 eateries around the country, Poremba will open Old Standard’s doors to the public Oct. 20.
Poremba sources chicken from Miller Poultry in Indiana, which raises hormone- and antibiotic-free poultry on an all-vegetable diet. After brining the bird, it is battered and cooked in a pressure fryer. Diners can get their fried chicken half, whole or a la carte – thigh, half-breast or leg. While fried chicken is a main event at Old Standard, guests can get a taste of the South in snacks and sides, many of which feature crispy vegetables and briny pickles to counter the fattiness of fried chicken. A selection of breads and desserts round out the food offerings.
The bar puts a spotlight on American whiskey and soda. Old Standard carries 50 whiskeys, nearly half of which are bourbons. Whiskey-based cocktails are also available. Beer lovers can choose from 10 canned beers (buckets of beer are served in sturdy Coleman lunch boxes) or opt for Old Standard’s proprietary beer on draft, a Pilsner brewed by Urban Chestnut. Teetotalers (and kids) won’t be disappointed in the drink options. Old Standard stocks two dozen bottled sodas and six house-made ones in flavors like rose water-toasted almond and stone fruit-spice. A trio of house-made lemonades and iced teas featuring blends by the London Tea Room, keep the drink vibe on the Southern map.
Old Standard will be open daily. Initial hours will be Monday through Saturday from 4:30 p.m. to midnight and Sundays from 11 a.m. to 8 p.m., with lunch added in six to eight weeks. Here’s what to expect when Old Standard opens doors next Monday:
-photos by Meera Nagarajan
This article appears in October 2014.