"Honey Butter Fried Chicken is bringing its beloved brand of comfort food to a new setting in September. The popular Avondale restaurant is teaming up with SPF Chicago, the city's largest indoor pickleball club, to open Honey Butter Beach Club, a breezy, East Coast-influenced spin-off restaurant housed inside the Lincoln Park facility."
"The new restaurant will blend HBFC's casual, counter-service spirit with beach club vibes drawn from places like Cape Cod and the Outer Banks. Guests can expect to find some HBFC favorites - including chicken strips, the original chicken sandwich, and peach dump cake - but the menu will also branch out into seafood and summer-style fare."
"There will be a lobster roll that's warmed in honey butter, lightly tossed in a scallion dressing, and served on a seared and buttered New England-style bun. "Done right, a lobster roll is one of the most transcendent things," Kulp says. Another highlight will be the fried shrimp, an item the duo has wanted to offer but couldn't pull off at HBFC due to fryer constraints. At Honey Butter Beach Club, it's served with honey butter (of course) and shows up in tacos as well. The menu also features a burger made with Slagel Farms beef, topped with pimento cheese, garlic aioli, and arugula. In total, there will be around 16 items available, with the option to expand portions for larger groups."
Honey Butter Beach Club will open inside SPF Chicago's Lincoln Park pickleball club in September, combining HBFC's counter-service comfort food with East Coast beach-club vibes. Owners Christine Cikowski and Josh Kulp plan a menu that keeps HBFC staples like chicken strips, the original chicken sandwich, and peach dump cake while adding seafood and summer-focused items. Signature offerings include a honey-butter-warmed lobster roll with scallion dressing on a seared New England-style bun, fried shrimp served with honey butter and in tacos, and a Slagel Farms beef burger with pimento cheese. About 16 menu items will be available, with larger portions offered for groups.
Read at Eater Chicago
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