In 1975, restaurateur Gene Street created a casual dining icon with the launch of the first-ever Black-eyed Pea on Cedar Springs Road. The original location has since shuttered, but only to make way for Street’s Fine Chicken, the family’s latest take on comfort food dishes.
Announced today, Street’s Fine Chicken will open its doors in the former Black-eyed Pea space next month. Chef-owner Tony Street will lead the kitchen, which will feature a “variety of traditional dishes, each prepared with French flair.” Street also serves as executive chef at Y.O. Ranch, where he will continue to work even after Street’s Fine Chicken opens its doors.
“A southern chicken concept in Dallas has been a vision in my family for as long as I can remember,” said Marco Street, owner of Street’s Fine Chicken. “Together as a family, we’ve developed a concept focused on serving the best locally-sourced chicken in many delicious ways. It’s an honor to continue our family legacy in the same spot that my Dad got his start.”
Menu items include chicken lollipops glazed with Grand Marnier-horseradish molasses, and the Sin’ Killin Thigh Sandwich topped with escabeche red onions and peri peri aioli. An updated take on Street's famous chicken fried steak will be on the menu, only it will be griddled and not fried. A program of craft cocktails will also be on offer, along with a selection of locally-sourced craft beers and wines.
No official opening date has yet been announced for Street’s Fine Chicken, but expect it to get cooking sometime next month.