The Dirty Bird 815 food truck, which specializes in fried chicken strips and a special “Bird Sauce,” is expanding to a storefront location.
The food truck, owned by Abby and Josh Smith of Sycamore, is setting up roost at 630 Plaza Drive, Suite 5, in Sycamore next to Rosati’s Pizza. The restaurant’s name will be The Dirty Bird Chicken Joint. The food truck still will be in service when weather allows.
The Dirty Bird 815 was voted the best chicken and one of the best food trucks in DeKalb County in the 2020 Daily Chronicle Readers’ Choice Awards.
The food truck opened May 31, and Abby Smith said it’s had “a really great response; business is amazing.”
“We have a lot of regulars that follow the food truck around,” Smith said. “We have sold out a lot because there’s just not enough space to stock to meet the demand. We don’t have enough fryers. With such limited space, we can’t do any more than our max.”
The couple is working to renovate the interior of the restaurant and hopes to open for carryout and curbside pickup only on Halloween. Later, the restaurant will offer indoor dining options.
One of the food truck’s best-selling items, the Big Papa Basket with enough food for two to split, will remain a food truck-only item. In addition to offering chicken strip baskets and sides, including fried pickles and onion rings, the restaurant will offer new food options.
New items on the menu at the restaurant will include bone-in fried chicken and the Hot & Dirty Burger, a deep-fried hamburger infused with Bloody Mary mix and Habanero peppers with pepper jack cheese in the middle.
“We always try to take our customers’ feedback into consideration so we can offer new menu items,” Abby Smith said. “We want to perfect it to make sure it’s good.”
The restaurant also will offer non-chicken items, such as pork tenderloin sandwiches and baked macaroni and cheese.
“We’re excited about our storefront location and want to thank everyone for their support to get us to this point,” Abby Smith said. “If we didn’t have our customers, we would not be where we’re at.”