Shaun Doty and Lance Gummere opened Bantam & Biddy in Ansley Mall in the fall of 2012, and their second chicken joint Chick-a-Biddy is set to open in April or May of this year in Atlantic Station, replacing what used to be first the Grape and then a series of pop-up restaurants. Executive chef Doty talks to Atlanta Magazine about the differences and similarities between the two; highlights are below.
Chick-a-Biddy will have table service, like Bantam & Biddy now utilizes. Doty says, "We made a mistake doing counter service at Bantam & Biddy. I realized we really need waiters and table service." The food will be at a similar price point at both restaurants, and Chick-a-Biddy will focus on classics made with quality ingredients. The chef's vision is for the food is for it to be "simple without being simplistic" compared to Bantam & Biddy's "esoteric, chef-driven" style. Expect creative cocktails, too, in a space that Doty hopes will be "bright, shiny, airy, and illuminated" to match the energy at Atlantic Station. He intends for the restaurant to resemble a whimsical, modern diner.
For the most part, Doty will be working behind the scenes, focusing on administration, while chef de cuisine Gummere runs the restaurants on a day to day basis. The pair has also tapped Scott Weaver, who previously worked at Marlow's Tavern, to be in the kitchen at Chick-a-Biddy when it opens.