Sydney, you just can't get enough chicken. Last month we reported on the transformation of lower north shore eatery Johnny Lobster into Johnny Bird. Now, we bring you further poultry-related tidings: The Gretz has closed and in its place is Wish Bone, an eatery dedicated to fried chicken.
This new venture comes courtesy of The Gretz's owners, U.S.-born chef Gregory Llewellyn and Naomi Hart, who wanted to make the change to focus on something singular. It's not any old cooked chook you'll be feasting on, either, 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.
You can expect a tight offering, with fried chicken as centrepiece — available in two, four, six or eight pieces, or inside a hot butter bun. The rest of the menu reads like Llewellyn's greatest hits: poutine, man 'n' cheese, and biscuits and gravy.
The space looks a bit different too — the bar has been replaced by a long communal table. The feel will be much more casual, but table service will still be offered. And so will drinks. Booze will come in the form of pre-batched cocktails, frozen margaritas and bourbon-spiked milkshakes.
At the moment, Wish Bone is offering dinner from 5pm seven nights a week, and will look to add lunches down the track.
Images: Alexander Mayes Photography