I had no idea....I want the Dirty Bird to take flight

Posted by Ed Levine, April 29, 2006 at 2:01 AM

I had no idea my post on Dirty Bird would generate such a firestorm of protest. One of the many things I love about blogging is that I can post a first impression and then post again when and if my return visit to Dirty Bird yields better results. That is why I ended my previous post by saying that maybe the kitchen was having an off day. When I write for the Times I don't have that luxury. Peter pointed that out in one of the many responses I got to my original post .

As far as Allison's response I can only reiterate my admiration for her as a chef and as a human being. I said as much in my original post in an effort to make sure that everyone understands my intent here. I just want her chicken to be up to her standards as well as mine.

Dolly and a number of other people also pointed out something else profoundly important. If we read or hear about a fried chicken place being opened by a renowned chef, can't we assume that when that chef opens the doors that the chicken is going to be ready for prime time. If the chicken was going to be a work in progress, perhaps we should have been given a discount. Certain restaurants have offered a 25% discount for the first month while they iron the kinks out.

The Fried Chicken at Dirty Bird to Go is not cheap, and I understand why. Good ingredients cost more. But if you're going to charge full price as soon as you open, then it's only fair for eaters and writers to assume that the food is going to be as good as it can be at the get go.

I'll be returning to Dirty Bird to Go in the near future, and I look forward to sharing my impressions with all of you. I hope I have to eat my words along with some delicious fried chicken. I invite all of you to eat some bird at Dirty Bird to Go and tell me what you think. Let's hope that in the near future that Dirty Bird is the word.

Post a Comment Favorite this!  (0)

Tags: announcements, Dirty Bird