The Wait for Redcrest Fried Chicken Is Finally Over

Chef Adam Volk’s Redcrest Fried Chicken opens Thursday, February 1, across from the Singing Fountain on East Passyunk Avenue. The snug counter-service shop at 1525 S. 11th Street (where 11th, East Passyunk, and Cross meet) will focus on take-out, with a handful of stools for dining in.

Volk is from the Philly suburbs but made his name in New York as a partner in two Brooklyn eateries: The Exley and Esme, where he’s also executive chef and spent some time testing out his fried chicken recipe. So when he and his wife, veterinarian Emily Hughes Volk, also from Philly, moved back home, he was well prepared to focus on chicken full-time.

Redcrest, set in what was most recently Fresh Seafood, is only 1,000 square feet, but Volk is packing a lot of choices onto the menu. Look for buttermilk and spicy curry fried chicken (the latter with Thai red curry and chilies) available in whole, half, and quarter birds, plus chicken sandwiches, popcorn chicken, and wings. Sandwich flavors include spicy, buttermilk, barbecue, and buffalo. Sides include buttermilk biscuits, fries, mashed potatoes, mac and cheese, coleslaw, vegetables, and corn pudding. For dessert: buttermilk soft serve, floats, and sundaes, and bread pudding made with biscuits.

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The shop has eight stools inside; when the weather warms up (consistently), about 10 more seats will be added on the sidewalk. Redcrest’s hours are 11 a.m. to 11 p.m. Monday through Thursday, 11 a.m. to midnight Friday and Saturday, and 11 a.m. to 10 p.m. Sunday.

On opening day, February 1, Volk is giving out one piece of fried chicken or a mini-chicken sandwich to customers between 5 and 7 p.m. He kicks off delivery service via Grubhub on Friday, February 2, in time for Super Bowl take-out orders.

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