Penny Red's
Restaurant · Downtown ·
Crispy, juicy fried chicken, sandwiches, biscuits, and sauces
Crispy, juicy fried chicken, sandwiches, biscuits, and sauces
"The fried chicken at this carryout stand flanking the Brakeman beer hall is a bit pricier than most spots in town, but Penny Red’s doesn’t skimp on flavor. The birds are deep-fried in a pressure cooker, leaving the meat extra juicy. Order it as a bucket or in a sandwich and dress it up with a variety of sauces." - Brenna Houck
"This fancy fried chicken stand inside the Shinola Hotel stays open until 1 a.m. on Fridays and Saturdays for bar patrons. Order a bucket of chicken or a fried chicken sandwich and customize it with the restaurant’s special sauces." - Brenna Houck
"A cashless fried chicken concept operating as a detached kitchen for an adjacent beer bar, focused on quick-service fried chicken offerings in a downtown hotel setting." - Brenna Houck
"Inside the Shinola Hotel I found a pint-sized, counter-service fried chicken stand that specializes in buckets of fried chicken, biscuits, chicken sandwiches, and special-recipe sauces; the name references the Henny Penny pressure fryers and Rhode Island Red chickens used for the recipe that NoHo partner and James Beard Award–winning chef Andrew Carmellini popularized at the Dutch in New York. The operation functions as a standalone grab-and-go spot but also serves as the kitchen for the adjacent beer hall; it sells tall boys, plans to expand into lunch hours, and uses a cashless payment system. The space has a mid-century feel with wood paneling and light-up menu boards, and the owners — Carmellini, Luke Ostrom, and Josh Pickard — say they’d been considering a fried-chicken spinoff for nearly 15 years before opening here." - Brenna Houck
"I’m watching the Shinola Hotel’s rollout closely; Penny Red’s is the hotel’s fried chicken shop that’s nearly ready to debut downtown as part of the Shinola/Bedrock/NoHo Hospitality dining lineup and is expected to open alongside the hotel’s other new outlets in the March/April window." - Brenna Houck
