Odd as it is, I appreciate it for giving me a clear picture of the baseline Dave’s is working with. I’m not entirely sure who this is for but it just seems odd to roll up to Dave’s Hot Chicken and get the chicken with no spice. But it was quite the experience and now I feel intimately knowledgeable of every different level and what each brings to the table.Įach order of tenders is served atop a single slice of white bread with a side of pickles and a way-too-small dip cup of sauce (a mix of mayo, chipotle pepper, a hint of sugar, honey, and maybe mustard). Plus there are 7 different spice levels (no spice, lite mild, mild, medium, hot, extra hot, and reaper) - and we tried them all!ĭid I need to eat 7 different spice levels to get an idea of whether or not Dave’s is any good? Truthfully, no. But they also serve up milkshakes and a handful of sides. Okay, granted, Dave’s Hot Chicken has one specialty - giant, baby-arm-sized chicken tenders and chicken sliders (which are made using the same tenders). There was only one way to find out: we had to eat the entire menu. So does Dave’s live up to the hype? Is the food worth all this buzz? That’s bananas growth - an average of one new location opening up every five days. Today, Dave’s Hot Chicken currently has 700 franchise locations across the US, Middle East, and Canada, and 70 locations set to open up this year. The concept was dreamed up by Dave Kopushyan (the titular “Dave,” who trained in Thomas Keller’s French Laundry), Arman Oganesyan, and brothers Tommy and Gary Rubenyan, who took $900 dollars and flipped the money into a viral chicken sensation serving some of the most Instagrammable food ever found in a parking lot. In just six short years, the hot chicken joint Dave’s Hot Chicken went from being a four-man East LA parking lot pop-up to one of the fastest-growing restaurants in America, attracting early investment interest from Drake and later from Maria Shriver, Samuel L.
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