Southern deliciousness comes to East Brookside,
courtesy of a seasoned Kansas City chef.
Chef Charles d’Ablaing is bringing his southern sensibilities to East Brookside. His new neighborhood restaurant, Brookside Poultry Co., will take flight in early January, bringing a casual, everyday vibe to the space at 408 E. 63rd St.
Brookside Poultry Co. is moving into the former home of French-inspired Oak 63 Bistro. The restaurant will have a limited but very special menu featuring spit-roasted chicken, duck, and turkey sourced from Barham Cattle Company & Family Farms in Kearney. A constantly rotating spit roaster right behind the bar is sure to spin magic.
Other Southern menu offerings will be d’Ablaing’s signature fried chicken, bathed in a secret sour-cream mixture before frying (for maximum tenderness). Cheddar biscuits, shrimp and grits, fried green tomatoes, and key lime pie are comfort-food standouts, destined to make diners feel right at home.
“I love fried chicken and there’s no good fried chicken in Brookside,” he said. “Having a chicken restaurant is something I’ve always wanted to do. It’s my favorite thing, my kid’s favorite thing, so why not?”
The new restaurant will be family-friendly, with seasoned servers and honest prices, according to d’Ablaing. He himself lives in Brookside with his family, and he sees a need for this kind of neighborhood establishment.
A small, intimate bar will seat 10 people. Canned beer and wine will be offered, along with other spirits, sweet tea, and Southern-inspired cocktails. Pabst Blue Ribbon will be $1.25 a can.
The 1,500-square-foot restaurant is small and cozy. It only seats 30, so it’s a first-come, first-serve situation. Chef d’Ablaing will also run a carry-out counter, so guests can call ahead and pick up spit-roasted happiness. This takeout option makes comfort food easy to enjoy at home. Winner winner chicken dinner!
The restaurant space itself is being reworked to include an open kitchen, a redesigned bar area, industrial lights with chicken wire details, and large, modern drum light fixtures. The colors will be orange and a cool light green to echo d’Ablaing’s new logo design for Brookside Poultry Co. The overall effect will be pretty cluckin’ chic.
Over 22 years in Kansas City, d’Ablaing has served as executive chef at Rosso (inside Hotel Sorella), Webster House, and The Raphael on the Plaza. His version of shrimp and grits is what he’s best known for. First introduced at Webster House, the dish has been much-loved, and he has served it on each of his menus since then.
On Sunday and Monday evenings, the restaurant will be closed, but it can be rented out for family dinners and private gatherings.
“With only 30 seats in the restaurant, we’re really the perfect size to host private parties on the nights we’re closed to the public,” says d’Ablaing. “I’m willing to do custom menus for parties of 20 or more.”
Chef d’Ablaing has been looking for the perfect spot to open his own restaurant for many years. If this Brookside location takes off, he’d love to open up more locations across the metro.
Hours will be 11 a.m. to 8 p.m. Sunday through Thursday, and 11 a.m. to 9 p.m. Fridays and Saturdays.