Among dining trends in Dallas, two that would top the list right now would be "fried chicken" and "ghost kitchens." You get two trends in one at Oddbird Chicken Kitchen, a ghost kitchen specializing in fried chicken, wings, ribs, and sides specifically for delivery and pickup.
Oddbird is the latest concept from Kitchen to Kitchen, a startup whose vision is to launch delivery-only ghost kitchens nationwide.
They've already launched two: Meatball Kitchen, a meatball-themed concept they debuted at the end of July, and Sweetbasil Thai Kitchen, whose menu includes noodles, curries, and sides.
Fried chicken seems like an inevitable cuisine to join the fold.
The menu includes:
- fried chicken and wings brined overnight
- ribs, slow braised
- onion rings, dusted with ranch rub
- curly fries
They do both the flat part of the wing and the drumstick, and brine their chicken overnight to keep it moist and tender. You can get it tossed in one of 10 sauces or rubs that include Buffalo, Hot Buffalo, BBQ, Thai Tamarind Glaze, Gochujang Garlic Glaze, Sweet Chili Glaze, Honey Orange Glaze, Ranch Dry Rub, Garlic Parm Rub, or Cajun Dry Rub.
They also have half fried chicken and whole fried chicken, plus "boneless" wings aka tenders, and pork spare ribs - both of which you can get in the same set of sauce choices as the wings.
A spokesperson confirms that Oddbird is available for delivery through their website plus GrubHub, Uber Eats, DoorDash and Favor for the Garland/Lake Highlands area. Pickup orders can be made online at oddbirdchicken.com. Like their other two concepts, Oddbird Chicken Kitchen is located inside Revolving Kitchen, at 520 Shepherd Dr. You park in the main parking lot and text them and they come outside and drop it off.
Hours are Monday-Saturday, 11 am-10 pm and Sunday, 12-10 pm.
Kitchen to Kitchen was founded by Dean Furbush, former CEO for FreshDirect, who hopes by the end of 2020 to open a total of five concepts in Dallas. So that means there are two left. Fried chicken is covered, what's next? Sandos? Biscuits? Pizza? Gotta be pizza.