Why do we do what we do? Well, we think fried chicken is a great way to lift spirits and bring people together. Our mission is to provide quality comfort food that our customers can feel good about eating. Our biggest motivator is making people happy. Whether it's during lunch hour, on one of our trucks, or at a private event, excellent customer service is a huge part of our daily routine. Roaming Rooster's recipes are sure to spark an appetite in every lover of fried chicken. Stop by one of one of our brick and mortars or catch a food truck to taste what everyone's talking about
At Honeymoon, we're all about elevated ingredients, techniques and flavors that can transform the humble art of fried chicken into a culinary masterpiece. From inventive sides like roasted cauliflower with hot honey to plussed-up classics like a traditional 8-piece combo -- it's about as upscale as something served in a bucket can get. This is fried chicken, all dressed up with someplace to go.
PERi-PERi, also known as the African Bird's Eye Chili, is the key to our legendary, South African flame-grilled PERi-PERi chicken. We mix PERi-PERi with salt, garlic, lemon, onion, oil, and vinegar to make our signature sauce. Then we marinate our chicken in it for 24 hours. You choose the heat!
Nando's was born in 1987 in South Africa, although the tale of Nando’s and our inspirational Peri-Peri takes us back much further in time. From the humble beginnings, Nando's Restaurants have now opened in 34 countries on five continents around the world, launching in Washington DC in July 2008. It isn’t just good luck that has helped fan the Nando’s flame. Nando's work to a set of values that is central to everything that we do. Most importantly, it helps us to attract brilliant people that make it all possible.
Why do we do what we do? Well, we think fried chicken is a great way to lift spirits and bring people together. Our mission is to provide quality comfort food that our customers can feel good about eating. Our biggest motivator is making people happy. Whether it's during lunch hour, on one of our trucks, or at a private event, excellent customer service is a huge part of our daily routine. Roaming Rooster's recipes are sure to spark an appetite in every lover of fried chicken. Stop by one of one of our brick and mortars or catch a food truck to taste what everyone's talking about
Dave's Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller's (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave's own mix of spices ranging from "Mild" to "The Reaper". Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind". Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with de_cor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable "Hot and Spicy" varieties have created a cult following with rave reviews across the U.S. and Canada.
PERi-PERi, also known as the African Bird's Eye Chili, is the key to our legendary, South African flame-grilled PERi-PERi chicken. We mix PERi-PERi with salt, garlic, lemon, onion, oil, and vinegar to make our signature sauce. Then we marinate our chicken in it for 24 hours. You choose the heat!
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