Chick-fil-A’s Little Blue Kitchen to Feature Three Original Concepts

The delivery service will give fans something new to try alongside those Chick-fil-A favorites.
Chick-fil-A’s Little Blue Kitchen to Feature Three Original Concepts
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If you’ve been eagerly waiting to see what the folks at Chick-fil-A are cooking up since we broke the story for their Little Blue Kitchen delivery project, you’ll want to read this.

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According to The Chicken Wire, the new ghost kitchen project named for the original blue menu at the Hapeville Dwarf House won’t just feature your Chick-fil-A favorites, but will boast three brand new and exclusive concepts too. The delivery service came about as a result of the ordering struggle groups often have to deal with. Say you want something bright and veggie-forward but your bff is just dying for some wings—who wins? Little Blue Kitchen was developed with the goal of helping you fit a variety of tastes into a single takeout order.

Expect to dine on oven roasted chicken prepared with homemade marinades from Flock and Farm, fresh healthy produce at Garden Day, and as far as Outfox Wings goes, well the name says it all. The menus have been developed by Stuart Tracy, who is the former chef of multiple upscale restaurants in Charleston and Atlanta.

“The flavor profiles are fantastic,” L.J. Yankosky, senior director of the beyond the restaurant team at Chick-fil-A, said in a press release. “The culinary team that developed the virtual restaurants is world-class, and the ingenuity they harnessed for each menu does not disappoint.”

Little Blue Kitchen is first being piloted in Nashville this year and will arrive in Atlanta in 2022, but before it does, Chick-fil-A will likely make some adjustments. “After the Nashville pilot opens and customers share their honest opinions about the virtual restaurants, we will have the opportunity to tweak or add new menu items,” said Kanika Patrick, head of marketing for Little Blue Menu.

Visit Chik-fil-A’s website for more details.

Eve Payne

Eve Payne

Eve Payne is a freelance writer with an MFA in poetry from Syracuse University. In 2019, she received the Leonard Brown Prize for her poetry, which has appeared or is forthcoming in Colorado Review, The Adroit Journal, Nashville Review, and RHINO.
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