Review: Krisp Bird & Batter on Richmond

Post from HankOnFood.com

Leave a comment/read the entire post here

With all the chicken places in the Houston area, whether they be chain, regional or local, some folks ask if we need another chicken place? My response is that if the chicken is really good–quality ingredients, sourced well, healthy free-range, prepared well and tastes fantastic, then yes we need another one of those kinds of chicken places, and thankfully, Krisp Bird & Batter on Richmond near Fountainview fits the bill nicely. I’d been meaning to get over to visit. A hiccup in a parking situation at a venue moved me to not attend the event and instead stop by the restuarant thatis the brainchild of former Prohibition chef Ben McPherson. When I dropped by on this day I found Brad either behind Krisp’s counter or in front of it, helping his staff handle the deluge of customers who clearly like the hash he is slinging! And one of his biggest cheerleaders is fellow restaurateur Randy Hines of my faves,The Kolache Shoppe, who just happened to be there when I dropped in ordering lunch for his staff! But first a little about Krisp from their website:

Ben MacPherson serves Randy Hines at KrispKrisp Bird & Batter started as an all love for everything chicken and the world we live in. We take a sustainable approach with only using pasture raised chicken from Crystal Ranch Farms. Our entire menu is handcrafted by our chefs with a focus on being fresh and local. We take great pride in our community with giving back as much as we can. All of our products we use are recyclable and ecofriendly. Our cooking oil is reused to produce clean energy. We proudly use no antibiotic and hormone free Crystal Ranch Farms chicken which is fed non-gmo feed. To keep it simple we can just say “our chicken tastes like chicken”. All of our buns are baked fresh daily and come from Kraftsman Bakery using King Arthur unbleached flour. All of our batters contain zero preservatives and also use unbleached flour. We make this strive in quality for the simple reason of everything tastes better when the food is grown and raised naturally.Ben took some time to relate to me how they were processing the chicken differently–i.e. after plucking and cleaning, leaving it to hang dry rather than use the ice and brining method. Part of this came from a notion of how chicken is processed in France. This is an older method, but one that produces a hearty flavoured chicken with legit natural juices rather than a mass amount of water that is injected or absorbed in from the brining process. So rather than a run of the mill chicken sandwich or a good tasting yet mass produced chicken sandwich, you get a chef driven fast food style chicken sandwich that packs extra flavour in each bite.

The menu is not complicated, but rather has several creative variations on chicken sandwiches that run from a Klassic (with slaw and pickles) to Korean (with spicy Kimchi) to a Klub (with bacon, lettuce and tomato). I asked Ben for his recommendation and he touted the Southwest (Krispy Chicken on a potato bun though you can get wheat – Queso – Cilantro – Avocado – Jalapenos) with waffle fries. As a fan of spicy Tex-Mex who was quite hungry, this was right up my alley. A couple of things I noticed about the chicken filet was that it was a bit larger than the more well known Chicken Sandwich chain, the filet was denser, and a good deal meatier. Goes to show how properly sourced and processed meat stands out from the usual that we have accepted as a herd in recent years. One bite gave a crunchy substantial layer of batter that gave way to chicken which tasted like it did at local chicken joints in the 1970s to me, or somewhat like the natural chicken at Lee’s Fried Chicken & Donuts orLucy’s in Austin. The queso, the jalapenos, all held together in that soft potato bun really hit the spot, and no argument that the batter fried seasoned waffle fries are very tasty too! I will definitely be back soon to try the Chicken & Waffle, but will take the slaw on the side!

Report Card for Krisp Bird & Batter:
Food:
Waffle Fries: AJalapeno Ranch and Shhh! Sauce
Southwest Chicken Sandwich: A+
Service:
Speed: A
Friendliness: A+
Cleanliness:
Dining Area: A+
Atomsphere:
High End Chicken Joint: A

Overall Grade: Solid A

Krisp Bird & Batter is located at:
5922 Richmond Avenue
Houston, TX 77057
713-239-0320

Hours:
7 Days A Week
11 AM til 9 PM

Eat Happy, Y’all!!!
吃得开心!!!
Hank

Post from HankOnFood.com

Leave a comment/read the entire post here

http://pagead2.googlesyndication.com/pagead/show_ads.js

Review: Krisp Bird & Batter on Richmond This was reposted for my personal reading use

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s