Los Angeles, Calif. – Lucky Bird Fried Chicken, the Grand Central Market standout founded by Chef Chris Dane (Providence, Connie & Ted’s), and his wife Christine, announced today that it will open a new 3,000 square foot restaurant in Eagle Rock (1627 Colorado Blvd, Los Angeles) on Thursday, June 24. The California comfort food concept, known for its citrus and herb-brined fried chicken, also announced backing from Elise and Rick Wetzel, founders of Blaze Fast-Fire’d Pizza. The new “quality casual” restaurant was designed by acclaimed restaurant designer Ana Henton and features a 42-foot long mural by artist Erin Miller Wray.
Initially, the restaurant will be open five days a week, Thursday through Monday, from 4pm to 9pm. Lunch service and additional days will be added later. Seating is first come, first served, with no reservations required. Limited outdoor seating is available. Online ordering for takeout and delivery along with third-party delivery partnerships, will be added in July.
“Working from the original GCM menu, I reimagined some recipes during the shutdown and developed a lot of new ones,” said Chris Dane, Chef Owner of Lucky Bird. “I dialed up the lemon and herb notes in our brine and put my own twist on a hot chicken sandwich, with a sweet and spicy glaze, pickled jalapenos and buttermilk ranch. We’ve also added tenders, cornbread, and a banana cream pudding. As an LA native, my goal was to put together a Southern California interpretation of the classic Southern fried chicken menu I’ve always loved – flavor-forward but a bit lighter & brighter.”
The newest Lucky Bird location in Eagle Rock will feature its signature fried chicken recipe in four formats: bone-in, tenders, sandwiches and wings, and will also feature gluten-free fried chicken and crispy, beer-battered tofu. An expanded selection of sides will include all-day waffles, roasted sweet potatoes, and watermelon-cucumber salad, as well as California-influenced takes on classic slaw and mac & cheese. Banana cream pudding, seasonal fruit cobbler and cast iron corn bread round out the menu. Eight local draft beers will be on tap, including several selections from Eagle Rock Brewery. The restaurant will leverage a unique hospitality format designed to provide easy ordering and an enjoyable, affordable dining experience.
“Chris is an exceptional chef who built his chops at Providence and Connie & Ted’s,” said Elise Wetzel. “It’s been fun to watch his newly imagined Lucky Bird come to life. With Chris’ food, our vibrant design and a guest-centric service culture, I have no doubt this new restaurant will be a great addition to Eagle Rock and a serious challenger to Nashville when it comes to serving up the best fried chicken in America.”
About the New Eagle Rock Restaurant
The newly envisioned “quality casual” restaurant will land on Eagle Rock’s popular Colorado Boulevard (Route 66), in a stretch that includes Casa Bianca Pizza Pie, CaCao Mexicatessen, The Oinkster and Milkfarm. Its new home, an Art Deco building with historic cultural-monument status, was most recently occupied by Eagle Rock Brewery’s Public House and, before that, artist Kim Dingle’s vegetarian restaurant Fatty’s. Architectural features include exposed bowstring trusses and a garage door left from the original 1931 auto repair shop tenant. The remodel includes a 42-foot one-of-a-kind mural created by artist Erin Miller Wray – designed with a vibrant color palette that reflects a SoCal feel. Award-winning L.A. restaurant designer Ana Henton (Cosa Buona, Father’s Office) is leading the design.
About Lucky Bird
Lucky Bird was founded by Chef Chris Dane and his wife Christine at Grand Central Market in downtown Los Angeles in 2018. Inspired by his California roots, Lucky Bird’s fried chicken features Dane’s signature citrus and herb-brine made with locally grown lemons, rosemary, thyme and garlic. After marinating, chicken is dredged through a proprietary blend of spices, dipped in buttermilk and dredged a second time in more spices and a specially-sourced fine-ground flour to produce a lighter, crispier exterior crust. After resting, the chicken is cooked in a high temperature pressure fryer to lock in flavor and juices, while sealing out excess oil. The resulting California-style fried chicken is “lighter & brighter” – delivering a craveable crisp, juicy, and savory bird, with notes of lemon and herbs, that set it apart from more traditional Southern-style fried chicken. Updates on opening details will be shared through Instagram (@luckybirdla) and online at luckybirdfriedchicken.com
