OUR STORY
From Holloway Road to Northeast
D's Kitchen is a family kitchen built on hand-battered chicken, smashed beef patties, and sauces we make ourselves. We brought all of it from North London to Minneapolis.
THE FOUNDER
Fry it fresh, sauce it heavy
Every recipe on our menu started in a home kitchen: the buttermilk brine, the double dredge, the burger sauce, the Nashville hot glaze. Nothing sits under a heat lamp, and nothing goes out that we would not eat ourselves.
Moving to Minneapolis meant learning a new city and a new set of regulars, but the kitchen has not changed. Chicken is battered by hand throughout the day, patties are pressed hard on a screaming flat top, and our sauces are mixed fresh every morning.
“ We want people walking out saying that was the best fried chicken they have had in Minneapolis — and meaning it. ”
THE JOURNEY
How did we get here
THE BEGINNING
A counter on Holloway Road
D's Kitchen opened as a small takeaway in North London with one rule: batter by hand, fry to order, sauce it generously.
WORD SPREADS
A local cult favourite
Thousands of five-star reviews and a queue down the pavement, driven by the smashed patties and the glazed donut chicken sandwich.
NOW
Northeast Minneapolis
The same recipes, the same sauces mixed fresh daily, now served at 18 University Ave NE, Minneapolis, MN 55413.
INSIDE THE KITCHEN
What we stand for
Three things we refuse to compromise on, whichever side of the Atlantic we are frying on.
Hand-battered, always
Chicken is brined, dredged and fried when you order it. No pre-cooked trays.
Sauces made in-house
Burger sauce, Nashville hot glaze, garlic mayo and BBQ — mixed fresh daily.
Heat your way
From plain and mild to fiery Nashville hot, so everyone at the table is happy.
