Johnny Lobster relaunches as chicken shop Johnny Bird

AFTER three years selling lobster rolls and sustainably caught seafood, Crows Nest eatery Johnny Lobster has relaunched as free-range chicken house Johnny Bird.

Johnny Bird will specialise in American fried chicken. Photo: Alana Dimou.

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AFTER three years selling lobster rolls and sustainably caught seafood, Crows Nest eatery Johnny Lobster has relaunched as free-range chicken house Johnny Bird.

“In the restaurant biz, you don’t get to choose your signature dish. Your diners do that for you,” says Tom Baker, co-owner of Johnny Bird.

Co-owner Jason Hall, manager Lauren Odgers and co-owner Tom Baker. Picture: Julian Andrews

“After three years serving the north shore, over 50 per cent of the food we sold at Johnny Lobster was fried chicken — crazy, right? So we decided to just go with it and give the people what they wanted.”

In place of crustaceans, the menu now serves three types of fried chicken as well as fried chicken burgers and all-American sides.

The venue has been given a new colour scheme and wall murals. Picture: Julian Andrews

“You’ve really got to try the fried chicken, it’s the star of the menu,” Baker says.

Customers can choose from fried chicken wings, tenders or thighs, and each comes with a homemade sauce, from Nashville hot to sticky Sichuan, chipotle mayo, blue cheese or gravy.

The new menu was eight months in the making, with co-owners Baker and Jason Hall experimenting with a variety of different methods and cooking techniques.

The fried chicken wings with potato and gravy and kale salad. Photo: Alana Dimou.

“You would think making fried chicken would be easy, but it’s not really. All of our different chicken cuts are cooked differently,” Hall says.

“The wings are cooked sous vide at low temperature for three hours before frying to break down connective tissue and intensify flavour.

“Tenderloins are wet-brined in heavily seasoned buttermilk to increase moisture in the final cut, and our boneless thighs are soaked in seasoned natural yoghurt for 48 hours. The enzymes in the yoghurt help to tenderise the cut while again increasing moisture retention without making the chicken greasy.”

The Dirty Bird burger with country potato salad. Photo: Alana Dimou.

The menu also includes a selection of chicken burgers, from the Johnny Burger made with fried chicken, crunchy pickles, coleslaw and chipotle mayo to Hall’s favourite, the Dirty Bird, which includes fried chicken, bacon, cheese, lettuce, tomato and Kansas smoky barbecue sauce.

The fried chicken thighs with sweet potato fries and mac ‘n’ cheese. Picture: Alana Dimou

Both fried chicken and burger options come with a side dish, with options ranging from sweet potato fries and homemade mac and cheese to corn on the cob, mash and gravy and deep-fried pickles.

“The new menu is also much better value than it used to be — not only are the prices cheaper but the portions are larger,” Baker says.

Jungle Bird. Picture: Julian Andrews

Aperol Spritz. Picture: Julian Andrews

With a bar on-site, Johnny Bird will continue to serve beers and wines, but has now added cocktails to the mix.

The new drinks list will focus on espresso cocktails, made from Baker’s award-winning liqueur brand Mr Black.

Details
What: Johnny Bird
Where: 48 Willoughby Road Crows Nest
When: Tues - Sun 11:30am - 10pm
Web: Facebook.com/pg/JohnnyBirdau

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