From a press release:
“Chix is hatching its third location this summer in Navy Yard: 1210 Half Street, SE Washington DC 20003. The fast casual concept aims to open in July, adjacent to the Navy Yard Metro stop and one block from Nationals Park. The space is 1,972 SqFt, and will have about 45 seats.
Chix will feature the same affordable menu as its other two stores, located at 2019 11th St NW (est. 2007) and 1121 14th St NW (est. 2013). We will be open 7 days a week and we will offer dine-in, takeout and delivery for lunch and dinner, as well as catering. The owners (married duo Lukas Umana and Victoria Garcia-Umana) plan on keeping the look very casual and simple like the other Chix restaurants – using mostly repurposed, recycled and eco-friendly construction materials. “When we design a space we don’t seek to replicate our other stores, rather we get inspired by the neighborhood and we shop around locally for unique used pieces that we reuse or repurpose,” said Victoria Garcia-Umana.
Chix was started in 2007 with a commitment to offer everyday food made with real ingredients. Our specialty is chicken and vegetarian homestyle meals with a Latin flavor. The menu focuses on quarter, half or whole chicken meals paired with sides and our signature sauces. The grilled boneless chicken breast meal is another best-selling item. We also offer a variety of wraps, gluten free “chop bowls” as well as salads and soups that are made from scratch each day. The majority of the menu stays the same throughout the year, although the “vegetable of the moment” changes based on the season. “My wife and I were both raised in Miami, so when we opened Chix in 2007, we wanted to provide a healthy version of the Latin food we grew up eating,” says owner Lukas Umana. Chix also provides affordable and delicious catering services, featuring a popular $11.50 menu that includes grilled chicken, organic brown rice, organic black beans, Spanish salad, home-made dressings and signature sauces.
All of the chicken we serve is naturally raised, certified antibiotic free, hormone free, halal and locally sourced from Shenandoah Valley Organic Farms located in Harrisonburg, Virginia. Lukas Umana notes that “we’ve been using certified antibiotic free chicken, organic ingredients and compostable packaging from the beginning, it’s always been important to us even though it was difficult to source when we first opened.”
The majority of our chef-driven menu is gluten-free, and we offer many vegetarian items. We compost and recycle the majority of our waste. We only use natural, fresh and organic ingredients and our food is prepared daily in small batches to minimize excess. “Our food is great for everyone – it’s good for vegetarians, diabetics, people needing gluten-free or paleo options, it’s family-friendly, and the best part is it’s delicious. When people think healthy they think boring, but our food is full of flavor and makes people happy” says Lukas Umana.
Eat Responsibly is the Chix motto – it’s about creating a lifestyle and doing business the right way. We use only high quality ingredients, healthy cooking methods, environmentally friendly practices, and sustainable packaging. We provide supportive employment and are involved in our community. In every decision we make we weigh the social, environmental and economic benefits. We have a triple bottom line business model that focuses on people, planet, and profit. #whatfuelsyou?”