photos courtesy Spicebird
From a press release:
“Spicebird, a new ghost kitchen concept from the team behind local Malaysian restaurant Makan and neighborhood sports bar The Thirsty Crow launched on February 2nd, 2023 for carryout and delivery service. The ghost kitchen will serve Southeast Asian inspired roast chicken with a variety of sides and sauces influenced by Chef James Wozniuk’s travels through southeastern Asia and his love for the region’s diverse culinary practices. In times of economic uncertainty, Spicebird aims to serve a delicious, approachable and affordable menu, and carryout orders can be placed for pickup at Makan or delivery through third party vendors.
Marinated in a 24-hour brine and rubbed in coriander, cinnamon, cumin and 10 other spices, the flavorful roast chicken will be available in half and whole portions on third party food courier platforms and for a discounted price on Spicebird’s website. Half portions include two 8oz sides and KL sauce and can be purchased for $18 via the Spicebird website and $20 through DoorDash and Uber Eats. Whole portions include two 16oz sides, KL Sauce, the customer’s choice of an additional sauce and can be purchased for $33 through Spicebird’s website or $35 through food courier services. Three gluten-free sauces will be available to pair with the chicken: Spicebird’s signature dark vinegar and garlic-based KL Sauce, Sambal Oelek made with Holland chili, garlic, ginger, and rice vinegar, and a Sweet Chili sauce made with calamansi, sweet soy, garlic, and ginger.
To accompany the main dish of roast chicken, Chef Wozniuk has created a menu of sides inspired by the distinct culinary traditions of southeastern Asia and beyond. Highlights include Malaysian Berempeh Potatoes, Thai Basil Fried Rice, Cold Sesame Noodles, and Wood Ear & Cabbage Salad served with coconut vinaigrette, pulled chicken, and fish sauce. Sides can be purchased a la carte in 8 oz. and 16 oz. portions for $4 and $7 through the website, or $5 and $8 through food courier services.
“The inspiration for Spicebird came from traveling through Malaysia, Cambodia, Thailand, Laos, and Taiwan and getting to experience all the amazingly flavorful and unique everyday foods from each culinary tradition,” says Chef James Wozniuk. “I want to offer customers an opportunity to enjoy the same flavors and traditions without breaking the bank.”
Spicebird is open for business from 5pm to 10pm Tuesday through Friday, 11am to 10pm Saturday, and 11am to 9pm Sunday. Meals purchased for carryout will be available for pickup at Makan, located at 3400 11th Street NW, Washington D.C. Delivery orders can be placed through their website, DoorDash or UberEats.”