BATTER& Glaze.
Double-fried birds with shattering crusts. Every glaze house-fermented — from gochujang-sweet to ghost-pepper reckless.
Spice Levels
Morning — The Craft
Before the first
bird hits the oil.
Every glaze starts at 7AM. Fermentation crocks lined up like a spice library. The brine goes on at noon. The double-fry starts at 4.
Fermentation Crocks
Gochujang paste ferments for 14 days minimum. Doenjang added for umami depth. The crock room smells like a Busan market.
Hand-Mixed Marinades
Ceramic bowls. No blenders. Every marinade worked by hand into the bird so the paste finds the bone.
Brining & Rest
Cold brine. 4 hours minimum. The bird tightens, the skin sets. You can't rush this part — the crust depends on it.
First Fry — 325°F
Low and slow. The fat renders, the collagen sets, the interior reaches temp. The crust is still pale and soft. This is not the crust you came for.
The Rest — 10 Minutes
Off the rack, resting on a wire. Moisture escapes. The skin contracts. This pause is what makes the second fry possible.
Second Fry — 375°F
Two minutes. The crust shatters. The glaze goes on immediately — brush-stroked while the oil is still crackling. That's the sound you want.
Afternoon & Evening — The Menu
What hits the
table tonight.
Tonight's Seasonal Glaze
Yuzu Honey Ghost 🔥
Available on any piece · Limited nightly
Whole Bird
Half or whole, double-fried to order. Pick your glaze: Gochujang Honey, Soy Garlic, or Ghost Pepper. Comes with pickled radish and scallion slaw.
Wing Tower
12 wings. Three glazes, four wings each. The tower arrives on a steel rack — you pull them apart yourself.
Drumstick Duo
Two oversized drumsticks. Yuzu kosho glaze. The one for Tuesday lunch when you know exactly how much heat you can handle.
Batter Sando
Thigh fillet, milk bread, house-pickled cucumber, doenjang mayo. The sandwich that keeps office workers coming back on Thursdays.
Tenders & Radish
Six tenders, hand-dredged. Pickled radish cut thick. Ghost pepper sauce on the side — respect the warning.
Gochujang Rice Bowl
Crispy thigh over scorched rice, gochujang glaze, fried egg, sesame. The meal you eat alone and don't share.
Every Way to Batter
Order. Cater. Reserve.
Take it home.
Catering
Whole birds, wing towers, sando trays. We handle the setup — you take the credit.
Est. pieces
~75
From
$450
Book a Table
Grab a Seat
Available Times
Take It Home
Pantry Merch
House Chili Oil
300ml · Gochugaru + Sesame
Pickled Radish
400g · House-Fermented
Gochujang Paste
250g · 14-Day Ferment
Late Night — The Regulars
Sauce on your
knuckles by midnight.
I tracked the Yuzu Honey Ghost drop like it was a Supreme release. Got here 20 minutes before opening. Zero regrets. The crust on the wings shattered clean.
Ji-won Park
Regular · Medium every Tuesday
We ordered for 40 people and somehow there were still arguments about who got the last wing. The ghost pepper sauce cleared the room in the best way.
Marcus Oduya
Office catering × 6 orders
We split a whole bird over three rounds of soju at 1AM on a Friday. The paper tray was translucent with chili oil by the end. Exactly as advertised.
Soo-yeon & friends
Late-night crew · Whole bird split
Seasonal Glaze Drops
Track the rotation.
Open Late