Overview
Sydney, you just can't get enough chicken. On Monday, we reported on the transformation of lower north shore eatery Johnny Lobster into Johnny Bird. Now, we bring you further poultry-related tidings. At the end of March, Enmore neighbourhood bar The Gretz will be shutting up shop, then reopening in late April as Wish Bone, a casual eatery devoted to fried chicken, under the same owners, U.S.-born chef Gregory Llewellyn and Naomi Hart.
It's not any old cooked chook you'll be feasting on, but an old favourite — Llewellyn's mighty version, which attracted hungry hordes to Hartsyard, before it revamped and swapped to a veggie-driven menu in January this year.
"Change is in the air," says Llewellyn. "I've wanted to focus on something singular for a while." Expect a tight, short menu, with fried chicken as centrepiece. Llewellyn is still finalising the details, but also mentions po' boys, poutine and, for sides, fermented pickles and stewed beans have been floated as possibilities.
Although the feel will be casual, service will be attentive and focused. "There's no bar," says Hart. "So, the guest experience will be overseen entirely by one server, who'll greet you, seat you, water you, take your order." You can count on speed, too. Llewellyn adds, "People are there to eat and they're thirsty, so why make them wait?"
The design, which is a work-in-progress, will reflect this ethos. "We used the words elegant and efficient," Naomi says. "We want to maintain the style and service we're known for."
When Wish Bone opens in late April, the duo will hit the ground running, offering dinner seven nights a week, before adding lunches down the track.
The Gretz is located at 125 Enmore Road, Enmore and will remain open until the end of March. It will then reopen at Wish Bone shortly after. We'll keep you updated on an opening date. In the meantime, you can get more info at thegretz.com.au.