Expect to have it your way at Pecking Order, a new chicken-focused spot opening tomorrow in Ravenswood (but note, there will be no bacon ice cream sundaes). You'll find options fried, roasted or grilled and served by the half, whole, piece or pound with Filipino flair.
Story: Chef Kristin Subido left her job at the W Lakeshore’s Wave to open a restaurant that represented her roots. The featured recipes were passed down from generation to generation and are inspired by the woman who taught her how to cook - her mother.
Decor: The theme of the menu and the decor are easy to guess. Glass and wire frame chickens decorated with beads, along with metal chickens likely from garage sales rather than local farms, roost around the restaurant. If you follow the yellow chicken's footsteps from the front dining room to the back one, you'll find pictures of Subido as a child with her family.
Food: Starting with a quality product - FreeBird antibiotic free chickens - chef Subido adds mouthfuls of flavor using Filipino seasoning and techniques. In addition to chicken served every which way, specials include a house veggie burger, coconut adobo rice arancini, sweet plantains with jackfruit chutney and halo halo shaved ice with fresh fruit, housemade syrup and coconut caramel. Top any of their dishes (maybe not the dessert) with sauces made in-house such as banana ketchup, P.O. sauce and garlic-chile vinegar.
Drink: There are only two beers on tap, an alarming sight in a town increasingly fueled by craft brews. The two on draft are winners - Goose Island Green Line and Metropolitan Krank Shaft Kölsch. In addition to beer, half a dozen bottles of wine are available for $20 each. An exotic twist on mimosas combines kalamansi and lychee or strawberry and currant. Two signature punches are poured by the glass or pitcher.
More: The restaurant is not the last stop in Subido’s chicken domination. She plans to expand into a catering company that will offer Peking Order picnic baskets as well as other catering services.
4416 N. Clark St.; 773-907-9900
Story: Chef Kristin Subido left her job at the W Lakeshore’s Wave to open a restaurant that represented her roots. The featured recipes were passed down from generation to generation and are inspired by the woman who taught her how to cook - her mother.
Decor: The theme of the menu and the decor are easy to guess. Glass and wire frame chickens decorated with beads, along with metal chickens likely from garage sales rather than local farms, roost around the restaurant. If you follow the yellow chicken's footsteps from the front dining room to the back one, you'll find pictures of Subido as a child with her family.
Food: Starting with a quality product - FreeBird antibiotic free chickens - chef Subido adds mouthfuls of flavor using Filipino seasoning and techniques. In addition to chicken served every which way, specials include a house veggie burger, coconut adobo rice arancini, sweet plantains with jackfruit chutney and halo halo shaved ice with fresh fruit, housemade syrup and coconut caramel. Top any of their dishes (maybe not the dessert) with sauces made in-house such as banana ketchup, P.O. sauce and garlic-chile vinegar.
Drink: There are only two beers on tap, an alarming sight in a town increasingly fueled by craft brews. The two on draft are winners - Goose Island Green Line and Metropolitan Krank Shaft Kölsch. In addition to beer, half a dozen bottles of wine are available for $20 each. An exotic twist on mimosas combines kalamansi and lychee or strawberry and currant. Two signature punches are poured by the glass or pitcher.
More: The restaurant is not the last stop in Subido’s chicken domination. She plans to expand into a catering company that will offer Peking Order picnic baskets as well as other catering services.
4416 N. Clark St.; 773-907-9900
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