The Neighborhood Restaurant group’s forthcoming fried chicken and doughnut spot, the one in the old Yola space whose announcement kicked off a run of fried chicken and doughnut news, finally has a name: GBD. The moniker is short for “golden, brown and delicious” a restaurant term that group publicist Megan Bailey tells us is “used as a shorthand for how a chef wants the fish seared or potatoes fried, the quick and perfect answer is always GBD.”
Remember that focused, concise beer program promised when the restaurant was announced? It’s going to have about 20 draft lines. “Well,” Bailey told me with a laugh, “that’s small for us.”
Other details that have emerged: The spirits side of the beverage program will be focused on punches and the space will seat around 50 people.
The restaurant is now projected to open in early December. Can’t wait? Pastry chef and doughnut maven Tiffany MacIsaac will be previewing the goods this weekend at a pop-up of Salt and Sundry, Amanda McClements’s soon-to-open kitchen and housewares store in Union Market. MacIsaac will be on hand with 100 doughnuts Saturday and Sunday at 11 a.m. Stop by and try them for $1 a pop.