Campari donuts. Smoked chicken skin chips. A punch-focused cocktail program. Pimento mac and cheese. The Luther. With each detail, the upcoming GBD from Neighborhood Restaurant Group, poised to open Friday, sounds like an appealing temple to gluttony.
The restaurant, a partnership between pastry chef Tiffany MacIsaac and her husband, chef Kyle Bailey, will be the first fried chicken and dougnuts restaurant out of the gates for D.C. The 1,600 square foot restaurant, located in the former Yola space, was designed by Catherine Hailey Design. Artwork from Kelly Towles and graphic art from the company's creative director Kris Mullins help decorate the location.
About those doughnuts: there are both brioche and cake varieties in a number of flavors, such as vanilla bean glaze, grapefruit-campari old fashioned, devils food cake with caramel and bourbon, butterscotch and bacon . GBD will have a Cruller of the Day, too. For the chicken side of the equation, the poultry is buttermilk seasoned and served in two different lunch box options, with sides like pimento mac and cheese and scallion potato salad. There will be larger items for sale, too, including the iconic Luther sandwich, chicken fried steak and fish and chips. There are also some fun snacks like pickled eggs and a fried chicken bao bun.
NRG's Greg Engert picked out 19 draft craft beers to serve at the restaurant, with options like the Mean Old Tom from Maine Beer Company and Fullsteam's Beasley's Honey White. There's wine on tap, too, not to mention a punch program designed by Room 11's Dan Searing. The restaurant will be open for breakfast, lunch and evening service, and be open as late as 2 a.m.
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