Chicken concepts growing in popularity in the Northeast

Chicken is heating up this summer as operators promote new fried chicken offerings. Shake Shack introduces The Chicken Shack™ exclusively at its Brooklyn Shacks downtown, in DUMBO and Flatbush Ave.

Priced at $6.29, the sandwich is a crispy, all natural, antibiotic-free chicken breast served with lettuce, pickles and buttermilk herb mayonnaise. Visit for more details.

Also in Manhattan, Momofuku Restaurant Group creator David Chang’s “beta” concept, Fuku, opened recently on the site of the former Ko, and Chang is said to want to grow it into a quick service brand all its own. The $8 sandwich has fried chicken thighs as its core ingredient, with a sauce of habanero peppers with spices and a buttermilk coating, all served on a potato roll.
It’s a prototype, says Chang,  who calls the sandwich both juicy and crispy, with variations reportedly in the works.

In Boston, Chef Brian Poe takes his own course this summer with the opening of CLUCKIT! in the South End in his next venture with Gordon Wilcox, Wilcox Hospitality Group.

Located at the corner of Mass. Ave. and Tremont St., the new venture is based around piri piri, a sauce from Portugal and Mozambique, with varying levels of heat – mild, medium and scorching. Check out the menu and more at




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