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It has to be done in that order, because if you put the slaw on before the pickles, it would not taste right.” Pretty Bird’s chicken is prepared using double battered boneless chicken thighs, brushed in buttermilk then coated in flour. Then we put on the chicken, pickles and slaw and then the top bun. Case in point, in an interview with Park Record this year, he confided it took no less than three years of experimentation with a variety of bakers and companies before he was finally happy with the bun the company uses.Īttention to detail is of course everywhere as he also went on to explain, “we start with the bottom bun, and then put sauce on it. Pham – a Food & Wine Magazine Best Chef winner in 2011 – naturally tapped his fine dining background to create what some reckon is the best fried chicken sandwich for 100s of miles in any direction.

Pretty Bird – fried chicken plate (Pretty Bird and Billy Yang) In a move about as diametrically-opposed to Forage as possible, Pham turned his attention to fried chicken rather than foie gras apparently being turned onto the popular Nashville style preparation while roaming Orange County during filming for his appearances on the Next Food Network Star – the same launch vehicle that propelled Guy Fieri to Lagrange point success. After a two year hiatus, and endless speculation, Pham returned to Utah. When Forage turned the lights off in 2016 (paving the way for Veneto to take over the space), Pham departed the local food scene, embarking on a variety of TV projects notably besting Bobby Flay twice on the famed chef’s one on one cook off show. Even to this day the format is almost completely devoid in the Beehive Millcreek’s Table X are the only name I can think of that followed in similar footsteps. The restaurant opened in 2009 and offered an idiosyncratic treat for marooned Utah foodies plating as it did, a nightly eleven course tasting menu for a measly $89. Viet Pham first made his name in Utah with the fine dining Forage, a molecular-gastronomy collab with chef Bowman Brown. Bingham Junction Blvd.)Īt this time, it might be worth reviewing the story to date, so pull up a stool.

With the duo plotting an August opening – the restaurant is currently hiring for team members to staff the new 84047 location (7169 S. According to DABS July agenda notes, the business has applied for a limited service liquor license – which affords beer and wine sales. For fans of this local mini-chain, clear the whole of your August calendar, because Midvale is set to become the fourth location in Viet and Alexis Pham’s burgeoning fried chicken empire.