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Posted: 2:12 p.m. Monday, July 15, 2013

First Look: Chick-a-Biddy, Atlantic Station

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First Look: Chick-a-Biddy, Atlantic Station photo
Becky Stein
Wood-grilled piri piri chicken with quinoa tabouli, watermelon and local feta salad, and a frozen watermelon basil margarita at Chick-a-Biddy. CONTRIBUTED BY BECKY STEIN.

By Bob Townsend

For the AJC

Less than a year after they opened Bantam + Biddy in Ansley Mall, chefs Shaun Doty and Lance Gummere are back with Chick-a-Biddy in Atlantic Station. The duo’s second restaurant featuring regional, all-natural poultry appears franchise-ready, with a fast casual menu designed to appeal to shoppers looking for healthy eating options mixed with a bit of fun.

The look: Located in the space once occupied by the Grape, the build-out by the Johnson Studio, the Atlanta firm that designed Bantam + Biddy, mixes contemporary and classic elements. Naugahyde upholstered booths and chrome and vinyl tables and chairs recall ’50s diner style. A covered front patio hugs the sidewalk along Atlantic Station’s busy 19th Street.

The scene: One recent afternoon, Doty was busy working the pass between the back of the bar and the semiopen kitchen, keeping a flurry of orders moving. Around the dining room, the large and loud crowd seemed to be favoring fried chicken and summer cocktails. At the counter, there was a steady stream of workers from nearby shops and offices ordering lunch to go.

The menu: Executive chef Scott Weaver worked with Doty and Gummere to create a meat-and-two menu centered on wood-grilled chicken with piri piri or red pepper sauce, or fried chicken with hot or mild sauce ($12/$15). But there are plenty of other options, too, including wood-grilled fish tacos ($10), a jumbo lump crabcake ($16), and Cobb, grilled veggie, or warm kale salads ($10). Starters and small plates include flatbread with grilled veggies and hummus ($5), fried chicken tenders with wasabi honey ($6) and chicken wings ($6/$10). Look for sides ($3.50) such as broccoli jalapeno slaw, hand-cut fries, and watermelon and feta salad.

The drinks: Like Bantam + Biddy, Chick-a-Biddy has a full bar with cocktails, craft beer and a small wine list, plus smoothies and juices. Among the current specialty cocktails ($8), find Hummingbird’s Blossom, with gin, St. Germain, grapefruit, lemon and sparkling wine. The current canned and bottled beer list includes Red Hare Long Day Lager ($4) and Lazy Magnolia Southern Pecan ($4).

The extras: Look for desserts from local bakeries, like Alon’s carrot cake, Sweet Auburn sweet potato pie and Tiny Buffalo gluten-free chocolate tart. On Saturdays and Sundays, the brunch menu features the likes of chicken and waffles ($12) and a breakfast burger ($10) with local sausage, bacon, fried egg and pimento cheese.


DINING OUT

Lunch and dinner: 11:30 a.m.-10 p.m. Mondays-Thursdays; 11:30 a.m.-midnight Fridays; 10:30 a.m.-midnight Saturdays. Bar open until 1 a.m. Fridays-Saturdays. Brunch: 10:30 a.m.-3 p.m. Saturdays-Sundays.

Small plates and wings, $4-$10; entrees and salads, $8-$16; sides, $3.50; kids menu, $7.50; brunch, $6-$12.

264 19th St. N.W., Suite 2140, Atlanta. 404-588-1888, http://chickabiddyatl.com.

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