Whole Fry Chicken for 2 with chilli vinegar, gochujang mayo and pickled watermelonPop-up maestro Carl Clarke has found a permanent home at Chick ‘n’ Sours, a new fried chicken restaurant opening in Dalston in April. Serving a short menu of ‘reimagined fried chicken’ this achingly hip operation uses only free-range, herb-fed fried chicken (natch) from Pilmoore Grange Farm in Yorkshire and dishes up ‘whimsical sides’, alongside sour cocktails, local beers and soft-serve ice-cream creations.

The revolving menu includes the House Fry – served with Carl’s signature ‘seaweed crack’ seasoning and a pickled watermelon and peanut salad – and the Guest Fry which changes monthly. On the side: Sprouting broccoli, seaweed mayo and pickled green beans; Laksa peas and coconut cashews; grilled kimchi with Japanese mayo & crispy chicken skin and coal grilled corn with Berkswell cheese, lime and coriander. 

Chick ‘n’ Sours also serves up chicken wings, veggie options, weekend brunches and their version of a Sunday Roast – “Whole Fry Sundays” – where two people get a whole fried chicken to share with chilli vinegar, gochujang mayo and pickled watermelon.

Carl and his business partner David Wolanski have enjoyed success with previous east London pop-up projects like Rock Lobsta, English Launderette, God Save The Clam and Disco Bistro. The pair are also the current Burger Monday champions.


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