Chook
Chicken restaurant · Platt Park
1300 S Pearl St, Denver, CO 80210
Highlights
James Beard Award-winning chef serving moist, flavorful rotisserie chicken
James Beard Award-winning chef serving moist, flavorful rotisserie chicken
"It’s not often that a James Beard Award-winning chef opens up a restaurant built around a supermarket staple. But that’s just what Mercantile chef Alex Seidel did with Chook, which opened last year on Old South Pearl Street in Platte Park. The undisputed draw here is the chicken (diners can choose from quarter, half, and whole birds) served with gravy, chimichurri, piri-piri, or macha sauce. Sides like potato wedges, charred vegetables, and mac & cheese round out the meal. Chook also offers beer, cocktails served in pots, and Attimo wines on tap." - Georgina Rupp
"When diners enter a neighborhood rotisserie chicken spot, they don’t usually expect a recent James Beard-winning chef to be behind it. But there’s one in charge of Chook: Fruition Restaurant and Mercantile Dining and Provisions chef Alex Seidel, who won the James Beard Award for Best Chef Southwest just last year. That’s also when he opened this counter-service restaurant, which serves high-quality rotisserie poultry with charred side vegetables along with bottled cocktails and wines by the half glass." - Gigi Sukin
"Füdmill, the bakery brainchild of James Beard Award-winner Alex Seidel (Mercantile, Fruition, and Fruiton Farms) and Keegan Gerhard (of Food Network and D-Bar fame) supplies breadstuffs to its partners, among them, the recently opened Chook Charcoal Chicken. On the menu: Pulled chicken sliders made with rotisserie birds, topped in house slaw and brown gravy and served on a Pacific dinner roll." - Rebecca Treon
"A dining companion Wednesday at Chook Charcoal Chicken’s opening preview called this new South Pearl Street restaurant 'fancy Boston Market.' The comparison is not far off. Recent James Beard Award-winner Alex Seidel on Friday opens his first fast-casual restaurant. It’s a rotisserie chicken shop with counter service and comforting side dishes — but there the similarities stop." - Josie Sexton
"James Beard Award-winning chef Alex Seidel makes his foray into fast-casual with a high-quality rotisserie restaurant inspired by popular chicken shops in Australia. Sourcing will be key, from local poultry to sides and vegetables. And the best part: Diners should be able to eat well for under $10." - Josie Sexton
