50 Eggs' John Kunkel is on a world-domination binge.
Fresh on the heels of the announcement of his new BTW restaurant in the former Lime Space on Alton Road, the restaurateur/entrepreneur is planning a fast-casual fried chicken restaurant.
According to the Wall Street Journal article "The Chipotle Effect," which features fine-dining chefs and restaurateurs who are opening casual establishments and chain restaurants, 50 Egg's Kunkel plans to open two branches of the chicken restaurant.
A spokesperson for 50 Eggs said the restaurant will be located "on U.S. 1 just off campus," and there is no firm opening date or menu set.
The Journal says Kunkel wants to do for fried chicken what Shake Shack has done for burgers. "If you're going to do something, specialize, and do it better than everyone else."
The chicken recipe, which was handed down from his grandmother, will be the same as the one used at Yardbird Southern Table & Bar. Both the Yardbird chicken dish (Lewellyn's Fine Fried Chicken) and the new chain are named for Kunkel's grandmother.
If you want a taste of Lewellyn's fried chicken, the restaurant will be at the South Beach Wine & Food Festival's Chicken Coupe, which takes place Saturday, February 21, from 7 to 10 p.m. in the W Hotel ballroom.
The WSJ article mentions other chefs taking a stab at the "Chipotle effect," including José Andrés, who will open Beefsteak at Washington, D.C.'s George Washington University, and Joshua Skenes, who is opening an affordable Asian noodle chain in San Francisco where bowls of hand-pulled Chinese noodles will be offered for around eight bucks -- a far cry from his restaurant Saison, where tasting meals run about $500 per person.