Posted by Foodie Buddha
on December 13, 2011
A family of Atlanta chickenistas has moved into the little Westside building that briefly housed LeRoy’s Fried Chicken. While this restaurant also focuses on fried bird and the street sign and building are basically as they were before, there are several distinctions between the patriarchal Curly’s Fried Chicken and 1021’s former tenant.
First, Curly’s doesn’t focus on the locavore movement (aka – no “gourmet” Springer Mountain chickens). Second, in lieu of lard, Curly’s uses canola oil to fry their product in. Third, the prices at Curly’s are more inline with those of most chicken shacks (LeRoy’s was hella expensive). There are a handful of other differentiators, but those three points alone establish a very different playing field for Curly’s, and by consequence, produce a very different type of expectation for a meal at Atlanta’s newest fried chicken parlor.
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Posted by Foodie Buddha
on December 02, 2011
Well, leave it to the better half of the Ambiguously Foodie Duo to spill the beans. As first noted by @EatItAtlanta, Curly’s Fried Chicken has now opened at 1021 Howell Mill, the previous home to Julia LeRoy’s eponymous LeRoy’s Fried Chicken. According to the Curly’s website, Curly is Steve’s dad and Steve is the dude who runs Curly’s.
The menu at Curly’s is a little more expansive than LeRoy’s as it includes white fish and fried shrimp in addition to fried chicken and some classic Southern sides. Prices are much more reasonable than they were under the previous tenant. I’ll hit y’all up with the 411 re: how the food tastes just as soon as I have more time on my hands. In the meantime, Jimmy already walked up and tried it. See what he had to say.
Curly’s Fried Chicken Restaurant Address & Information
1021 Howell Mill Rd, Atlanta, GA 30318 // 404.872.7888 // website // menu // tw // fb
Posted by Foodie Buddha
on October 24, 2011
Time may be running out for that blue and red neon sign at LeRoy’s Fried Chicken; rumor has it that there’s trouble in fried chicken land for chef Julia LeRoy and her Westside chicken hut. According to a a few people very close to the situation, Clay Harper and Mike Nelson, the La Fonda/Fellini’s duo who backed LeRoy, are considering shutting down LFC.
Thanks in part to fried chicken that has never been good, the food stand is struggling to draw crowds. Word around the campfire is that Harper and Nelson are looking close down LFC and replace it with a second Ringside Franks & Shakes, their recently opened Roswell Road hot dog stand.
Hot dogs are super trendy right now, so the rumor certainly makes sense in that respect. However, the space doesn’t seem to have much in the way of indoor seating (not without some remodeling), so we are left to wonder exactly how a concept change would come to fruition. Keep in mind that this is simply a rumor (albeit one with some real teeth), so until something official gets released… it’s business as usual for the troubled food stand.
[post 1,000!!!!!!!!!!]
Posted by Foodie Buddha
on July 01, 2011
It’s a typical Atlanta summer night. My windows are ajar, the shades open, and the late night sun has finally dipped beneath the event horizon. However, I’m not on my porch puffing a cigar nor in my media room kicked back and taking in the comedic barbs of Jon Stewart. No, I find myself curled up in bed, lights off and prostrate to the world. I’m suffering from one of the most intense food hangovers I’ve wrestled with since I began this online journal. Such is the result of my meal at LeRoy’s Fried Chicken, a Westside take-out food stand that has opened with a thud.
Recently fried (aka opened Wednesday) on the Westside, chef Julia LeRoy, Clay Harper and Mike Nelson have introduced LFC in the spirit of a culinary rage. Fine dining is out whereas food trucks, fast casual grub, and playful rifts on the traditionally simple seem effervescent. LeRoy’s finds itself somewhere in the middle of this world. Save for the slightly edgy fried chicken liver sandwich, this is a traditional and no frills soul food endeavor. As LeRoy’s espouses the use of locally raised, ethos conscious chickens, this is simplicity for simplicity’s sake in all of its glory.
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