I dropped into Purburd, the restaurant coming to the corner of Sixth and St. Marks, earlier today, and had a chance to speak with owner Peter Lekkas about what we can expect when they open, which should be within a month or so. This one looks really interesting.
"Free range, flame-grilled chicken," replied Lekkas when asked for menu details. "Chicken burgers, homemade chicken sausage, dark meat chicken sandwiches, and some sides."
That's right: all chicken, all the time. They've been in talks with Wellington Farms in Massachusetts, and for the past eight months have been experimenting with preparations at his other restaurant, the modern Greek Elia in Bay Ridge. "You can find chicken all over the place, but rarely do you come across one that makes you say 'Wow!'," he said. "We've been experimenting with brining, marinating, and roasting, and we're getting close to perfection."
Once they open, visitors can expect to order at the counter and then bring their tray to one of the several outdoor tables to eat. They'll also be implementing an online ordering system that delivers orders directly to the kitchen.
"This was my wife, Christina's, dream for the past seven years," explained Lekkas, who co-owned the space's previous occupant, Helios, before having a falling out with his partner, whom he believes completely mismanaged the restaurant. "We started completely from scratch. When people eat this chicken, they're going to say, 'Wow, this is good!'"
Suddenly, the loss of Chickadee Chick doesn't sting nearly as much.