clock menu more-arrow no yes mobile

Filed under:

Farmbird’s Opening With Chipotle Chicken and Summer Corn

The fast-casual restaurant’s coming to H Street next month

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.

The spicy adobo chicken sandwich at Farmbird.
[R. Lopez]
Tierney Plumb is the editor of Eater DC, covering all things food and drink around the nation's capital.

Homegrown fast-casual chicken spot Farmbird is entering the brick-and-mortar world next month with brined birds served in different styles, seasonally inspired salads bolstered by fresh vegetables, and signature sandwiches.

The new addition, which is the brainchild of Union Kitchen alums Dan Koslow and Andrew Harris, is scheduled to debut June 5 at 625 H Street NE. The straightforward menu, previewed below, includes hormone-free, humanely raised chicken and from-scratch sides including cheddar-laced mac and cheese, lemon-black pepper Brussels sprouts, and roasted sweet potatoes.

The menu features plates, salads, sandwiches and sides, with a choice of house-brined chicken breast, chicken thigh, or tofu. The main attraction can be dressed up to taste, exiting the kitchen accompanied by sliced avocado, fired up by Frenso chili peppers, or “naked” with chicken broth, lemon, and chives. A plate with one side is available for $9.35, or with two sides for $11.35.

Koslow and Harris created the concept to fulfill the cravings for healthy meals they felt while chained to their desks during their previous lives in New York. They launched a catering business out of food incubator Union Kitchen before striking out on their own.