Baltimore Native Trades Finance for Fried Chicken

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Photo courtesy of Shine Creative
Photo courtesy of Shine Creative

Three years ago, Alex Janian left the hedge fund world to pursue his lifelong passion — food. This fall, Baltimore’s restaurant launch pad R. House will be the home of his first food foray when he opens BRD (pronounced “bird”), which stands for Baked, Roasted and Deep Fried — chicken, that is. With an emphasis on local, all-natural and seasonal ingredients, BRD will offer artisanal chicken wings and friend chicken sandwiches (https://vimeo.com/170230616).

BRD’s inspiration came from Janian’s family trips to Florence, Italy, and the many rosticcerie they discovered around the region. “You could smell the rosemary chicken roasting on a spit from 100 feet away,” Janian said. “It was simple, delicious; the best chicken I’d ever had. It was gourmet comfort food made with great ingredients from right down the road. I wanted to create a similar kind of concept here in Baltimore that serves inventive comfort food made from top-notch ingredients. And fried chicken to me is the ultimate comfort food.”

The chicken will only be served two ways — as fried chicken sandwiches and wings. From there, BRD’s customers can choose from a variety of topping and sauce combinations inspired by flavors from around the world. “Think Alabama White Sauce Wings as one option, and an Italian Chicken Parm sandwich as another,” remarked Janian.

Emphasizing that the most important ingredient is the chicken itself, Janian added, “Each BRD sandwich will have the same foundation — the best sourced chicken thighs carefully brined, battered, dredged and then double-fried, giving them extra crispy crusts. These are the first steps in making the perfect fried chicken sandwich.”

Beyond the bird, the menu will feature homemade iced teas and fresh slaws, salads, and seasonal vegetable-based sides.

Edited from Press Release

Edited from Press Release

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Edited from Press Release


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