The Art of Chicken

This place is definitely worth trying. I was impressed with the food but especially just the space in general. Really well designed. You can tell the owner took a lot of time and effort designing it. There's this weird mural of chickens as gangsters. Really odd but also really cool.

The food was great and not a bad price. There used to be a place in Phoenix called El Pollo Asada that went out of business 15 years ago or so. I was hoping to find something similar to this. For the most part, the chicken was exactly what I was looking for but some ranch beans and tortillas would have added a lot. Still great though.

The food is phenomenal and I will be coming back more often. The food is fresh and the customer service is excellent. This is a must try Chicago!

If you live anywhere near this place and had to walk by the "opening soon" sign for the past 6 months, the anticipation of an actual "Grand Opening" was almost impossible to believe. People had actually began to write little post-it notes on the door asking them if they are actually going to open. Me? I just thought that maybe it was a front for some illegal doings going on in the back. Sheesh was I wrong, because what they have going on is some seriously juicy chicken. Here is a rundown of today's visit...

1. Whole Chicken--El Jeffe Style: This is a flame broiled chicken marinated (overnight) in a natural blend of juices and spices. They also have a "Crazy Chico" style chicken that is also marinated(overnight) but in an array of spices and herbs. I decided to go for the El Jeffe because it sounded like it would be a bit juicier since it was marinated in juices as well as spices. Whoa buddy am I glad I did, because the juice they marianted the chicken in really imparted a ton of moisture into it. From the caramelized char on the exterior from the flame broil it is cooked upon, to the juices and spices they marinate it in, this chicken is truly one of the juiciest if not the juiciest chicken I have ever eaten. Even the impossible to cook, always dry breast meat was tender and moist, just how I like it. All in all the chicken was a full 5/5, and will keep me coming back again and again, and not because the walk from my front door is less than 3 minutes.

2. The Sides-- Spanish Rice and Mac n' Cheese: First off the Spanish Rice seemed more like Puerto Rican pigeon rice minus the peas/carrots. It was almost colorless, and needed some extra flavor, but was cooked perfectly. The Mac N' Cheese was simply Mac N' Cheese. Gooey, clumpy noodles which make me feel like a blob with each bite. I maybe had a bite or two before I pawned them off, and not due to the taste which was good, but the sheer bloating effect.

In closing, this place I believe will stick around for a long time due to it's truly "artful" chicken. They really seem to have nailed down the secret of getting it cooked just right. On top of that they offer some good sides to go with it, a nice homemade verde and rojo style salsa to garnish with, and also warm and soft pita bread. My only complaint would be that they don't offer a cole slaw.

Finally, here are a few tips if you do decide to go..

1. They take cash, Visa, NO AMEX, and not sure about Discover/M.C.
2. They have seating for around six at the counter by the window. One four top, and a couple of two-tops.
3. No waiter service. You order and then await your number being called.
4. They offer bottled drinks only. So don't go thinking you are going to get a free fountain water. Ain't happening. Coke products btw.
5. Their isn't parking so you need to either park on Western Avenue, or use the side streets, which is easy since my hood doesn't require permit. Booyah!
6. I can meet you down there for a free chicken if you are buying, because that's just the kind of guy that I am...

Enjoy Suckas'!!!