/cdn.vox-cdn.com/uploads/chorus_image/image/66476529/DSC02764.0.jpg)
In the Miramar Road space that previously housed Sarap Filipino Kitchen and then Gaya Gaya has emerged a new outfit focused solely on fried chicken. Called Boss Bird Kitchen, the casual eatery and beer bar specializes in sandwiches stuffed with buttermilk-dredged and fried chicken breasts; the Hot Mess, their take on Nashville hot chicken, dresses the bird with housemade pickles, slaw, and BBK sauce, a mayo/chili sauce blend based on classic Southern comeback sauce, and comes with a side of pyro dust, a fiery mix of dried chilies.
Head chef Diego Lopez, the longtime chef de cuisine at Blue Boheme in Kensington, developed a menu that also includes chicken tenders, available in combos paired with homemade corn biscuits, as well as chicken wings in flavors ranging from garlic-parmesan and buffalo to citrus-soy butter and chili-lime.
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/19782046/DSC02757.jpg)