This ‘pop-up’ theme has only just started to make its way onto Vancouver’s restaurant radar, allowing established spots the opportunity to bring plenty of exciting new foods to the table. One such noteworthy spot has to be Two Chefs and a Table, who later this week will be revealing their on-site ‘pop-up’ Two Chefs Chicken Shack (March 6 – 8).
We recently had the opportunity to head down to their quaint and funked-up Railtown bistro location on a rather dreary night last week to taste our way through a sampling from this upcoming special menu. Clearly Chef and co-Owner Karl Gregg had classic soul food of the deep South on his mind when creating dishes we got to snap and nosh on.
Their special Two Chefs Chicken Shack menu is unarguably fuelled by an unwavering passion for good ol’ Southern comfort foods (and frequent culinary-inspired travels to Louisiana, Tennessee and Texas respectively).
Dressing up the classic, buttermilk fried chicken, this special multi-day menu will feature the dish done three delectably different ways: Tennessee Hot, Prince’s Legendary (Nashville) and Big Lou’s Bulgogi Korean-style fried chicken. All chicken is locally sourced from nearby Maple Hills Farms and raised free-range, organic, antibiotic and medication-free.
Adding to the mix, other quintessential comfort foods from the South are also on offer. Be sure to try the house-made Southern Mac & Cheese, jo jos (or spiced potato wedges), savoury mustard greens with bacon, chicken fried cauliflower, sesame or apple coleslaw and house-made biscuits with Creole butter.
Having dug into all of the above to give it our own Notable stamp of approval, we can attest it’s all finger-licking good and easily washed down with specialty craft beers and bourbon cocktails they’ve created for the occasion.
So if you find yourself hankering for a taste of the South this week, be sure to check out Two Chefs Chicken Shack for a full fixing. Don’t be shy, you can double your time on the treadmill later. Two Chefs and a Table is located at 305 Alexander Street.
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