Crispy Bird - Indianapolis
Crispy Bird
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What a shame to lose this great spot! Best wishes on your success in California
Crispy Bird has been raved about since it first opened. As a fan of the other Patachou restaurants, I thought there was no way it could disappoint. So, when I heard it was closing, I made it a top priority to visit. Unfortunately, my experience was less than stellar. We had wings as an appetizer and they were small and soggy. Although my burger was very good, my husband's chicken breast was extremely dry and wasn't very seasoned (beyond salt and pepper). I also am very concerned for their collard greens side dish, which includes a raw egg (my understanding is that it's cooked ever so slightly, but still, concerning) and beans. The mac and cheese was very good and seasoned great, although we weren't expecting it to come out in two long log portions. Also, the portion didn't seem fair for the cost of the side. Still, the mac and cheese stole the show. This restaurant doesn't necessarily present itself as a soul food restaurant, but the menu supports it. This soul food lover was disappointed. Sad that they're closing their doors, but I'm afraid this restaurant idea was a miss for me.
Now, let’s talk about the real highlight: dessert. If you come here, you absolutely must order the pavlova. I understand it may seem like a risk to try something so unusual, but trust me—you won’t regret it! It was unbelievably delicious, far exceeding the sum of its parts. I shared it with a friend who typically dislikes all the individual ingredients that make up this amazing dessert, yet somehow, when combined, they create a kind of culinary magic that you simply have to experience at least once in your life. So seriously, if you order just one thing at this restaurant, let it be the pavlova!
I visited for lunch on a Saturday, and since they were empty when I arrived, everything moved quickly. The staff were incredibly friendly and attentive, checking in on me frequently. I ordered the chicken sandwich, topped with their homemade hot sauce, and I absolutely loved it. The chicken was exactly what I hoped for—juicy on the inside from the brining, with an extra crispy and flavorful fried coating on the outside. The breading had just the right amount of saltiness to complement the chicken, and when I added some Fresno pepper hot sauce, it was perfection. The pickles, which I assume were house-made (I forgot to ask), added a delightful crunch and fresh flavor to the dish.
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