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The Budlong chef/owner Jared Leonard is almost ready to serve Nashville hot chicken at 1008 W. Armitage Ave. in Lincoln Park. The restaurant could soft open as early as this weekend, and Leonard revealed a few new menu tweaks. Unlike the location at Revival Food Hall and the cramped, shuttered space in Lakeview, they’ll have kitchen space for equipment like waffles irons to serve new items including chicken and waffles for weekend brunch.
Weekend brunch won’t launch immediately after opening, but Leonard is excited to expand the menu in Lincoln Park and at the perpetually-delayed Lincoln Square location. He said the Lincoln Square spot at 4619 N. Western Ave. is about 30 days behind Lincoln Park in terms of opening. They’ll serve brunch at both locations, taking a cue from the Revival location that just launched service. Look for biscuits and gravy to appear on the menu.
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Leonard has also hired former Blackwood BBQ pitmaster Dylan Lipe as the Budlong’s corporate executive chef. Lipe has been exploring macaroni and cheese recipes, as that’s a new item on Budlong’s menu. Leonard describes the mac and cheese as not overly complex, something children living around family-friendly Lincoln Park can enjoy—so no truffles. Much of Lipe’s responsibilities will lie in aiding Leonard as they open more restaurants and establish Budlong as a restaurant group.
The experience at this new Budlong will differ from the previous two iterations. They’ll serve food on real plates with silverware. While customers will still order at the counter, staff will bring their food and drinks to them at their tables. And don’t forget the drinks, as the Lincoln Park Budlong will feature two kegged cocktails.
The new location also represents a reunion for The Budlong and Kaybee McIntosh, the pastry chef who came up with the recipe for their biscuits. She’s back as a consultant, focusing on seasonal pies like a banana creme tart. The pies aren’t the only sweet items, as there’s also homemade soft-serve ice cream.
Leonard hasn’t committed to an official opening date yet. Right now, he’s affixing old photos on the Budlong’s wall, procured from the Budlong family, the inspiration for the restaurant’s name. The black and white photos give the space a vintage look, and Leonard is excited to serve new patrons in his new restaurant.
