SHAUN DOTY AND LANCE GUMMERE TO OPEN CHICK-A-BIDDY IN ATLANTIC STATION

The creators of Bantam + Biddy will debut their new fast-casual Chicken Restaurant on July 1! Less than a year after chefs  Shaun Doty and Lance Gummere introduced Atlantans to Bantam + Biddy, a restaurant featuring regional, all-natural poultry, the accomplished duo are bringing more farm-fresh birds to the city with the opening of Chick-a-Biddy in Atlantic Station on Monday, July 1.

“We’re excited to be a part of all the new, chef-driven restaurants coming to Atlantic Station,” said co-owner Doty. “With Chick-a-Biddy, we wanted to give people a fast and friendly dining option with a fun atmosphere where they could get a healthy and affordable meal,” he added. 

Executive Chef Scott Weaver worked with Doty and Gummere to create a lunch and dinner menu with a variety of entrées, salads and sandwiches and sides made with the freshest, highest quality ingredients. The chefs also made sure to keep those with dietary restrictions in mind when they designed the menu.

“It’s important to us that we provide a number of gluten-free items as well as dishes that can easily be modified for our customers with other food allergies,” said Gummere.

For a small bite or starter plate, diners can select from “Ity Biddies,” such as sesame flatbread with wood-grilled veggies and hummus, crispy green Tabasco wings with local buttermilk dip or the plantain chips with sundried tomato dip. The “meat-and-two” option allows guests to choose their portion size and preparation style – a quarter or half chicken either wood-grilled with piri piri or homemade red pepper sauce or fried with hot Tabasco or mild sauce. Examples of entrées, or “Big Ol’ Biddies,” include two wood-grilled fish tacos with broccoli jalapeño slaw and key lime mayo, fried chicken sandwich with shredded lettuce and bread and butter pickles on a potato bun and heirloom grain bowl with black rice, chickpeas, quinoa in a pumpkin coconut broth topped with garlic croutons. The “Green Biddies” portion of the menu features hearty salads, like the warm kale with chopped kale and mixed greens, dried cherries, wheat berries, grilled fingerling potatoes with warm miso dressing and the grilled veggie with wood-grilled squash, portabella, fennel, broccoli, arugula, pea shoots and local goat cheese. Sides range from a sunflower sprout and pear salad to a whole wheat waffle with sorghum butter.

“I prefer to use minimal ingredients in my cooking, which is why I love all the seasonal produce we feature at the restaurant,” said Weaver. “When you’re already using the best products, you don’t need to complicate dishes because the flavors are already there.”

The beverage program at Chick-a-Biddy offers fresh-pressed juices and smoothies for those looking for a refreshing boost before or after the gym and signature cocktails to sip on after a trip to the shops.

The 2,400-square-foot space that formerly housed The Grape seats 70 guests in the dining room and 30 guests on the patio. The modern design by The Johnson Studio, who also designed Bantam + Biddy, features bright colors throughout the space, creating an airy and inviting environment.   

Chick-a-Biddy is located in Atlantic Station at 264 19th Street. The restaurant is open Monday through Thursday from 11 a.m. to 10 p.m., Friday from 11 a.m. to 1 a.m., Saturday from 10:30 a.m. to 1 a.m. and on Sunday from 10:30 a.m. to 9 p.m. Brunch is served on Saturday and Sunday from 10:30 a.m. to 3 p.m. Free two-hour parking is available in the parking deck. For more information, visit the restaurant’s Facebook page or call 404-588-1888.