Cheap Eats
Though the eatery's name conjures images of, well, nothing too appetizing, the food definitely is. Conceived by James Beard Rising Star Chef Allison Vines-Rushing and her husband, Slade Rushing, along with wine importer Joseph Ciriello, Dirty Bird prides itself on serving free-range chicken in a variety of styles: double-dipped fried (two-piece plus one side, $6.99), slow-roasted rotisserie (quarter plus one side, $7.99) and fingers with slade's dippin' sauce (five-piece plus one side, $9.99). The sides include dirty rice ($2.99), jojo's slow-roasted potatoes ($2.99), shallot cornbread ($1), mac-n-cheese ($3.99) and seasonal organic veggies (the petite menu's real star). You can also opt for greens: either ali's chopped salad ($8.99)-romaine lettuce, tomatilloes, peppers, hearts of palm, maytag blue cheese, eggs, shallots, cornbreak croutons and homemade buttermilk dressing-or organic mixed ($6.99) with house lemon garlic vinaigrette. For sweets, try a bag of six "fresh baked bad-ass cookies" ($2.99). Then, suck down a homemade lemonade or organic iced tea ($2.99).
About a year ago, the Rushings left New York (but kept their pad) to launch Longbranch, a restaurant just outside of New Orleans. Missing the city, they returned to birth Dirty Bird and inject higher quality and (slightly) more wholesome options into the fast-food market. They also hope that their healthy hole-in-the-wall will be the start of a national chain. (Jessica Koslow)
212-620-4836