CRISP IS THE STANDARD.
100% BEEF TALLOW
Wings. Tenders. Biscuit sandwiches. Fried in beef tallow.
Nothing else.
Hand-breaded daily.
Hot Honey Biscuit Sandwich: 30 made daily.
Tale of the Tape
Built for crunch. Built for flavor. This is why we fry in beef tallow.
Why our wings crunch.
Beef tallow runs hot, stays stable, and builds a crust that holds.
That's The Tallow Effect.
It fries better.
Beef tallow — the cooking fat, not the protein — hits 400°F+ without breaking down. That high, stable heat seals the exterior fast and builds a crust that actually holds. Harder bite. No greasy aftertaste.
It tastes better.
Beef tallow is the frying fat. The chicken is still chicken. But when you fry in a fat that doesn't oxidize and break down, you taste the chicken, the marinade, and the sauce — not the oil. That's how it should work.
It's the right call.
Most spots use cheap alternatives. We use beef tallow because we're not cutting corners on the thing that touches every single item on our menu. It cost more, but it's worth it.
Beef tallow is the fat your grandparents fried in.
We just never stopped.
We're Coming
to Glenview.
Coming to Glenview, IL — Early April 2026