A Chocolate-Flavored Fried Chicken Restaurant Is Now a Reality

01/31/2014 at 02:45 PM ET

ChocoChicken Chocolate Fried Chicken restaurant

Doesn’t that chocolate look good? Now, how about pairing it with some fried chicken?

Okay, we sound looney tunes but it’s not our idea, we swear! ChocoChicken, what owners call a chocolate/fried chicken hybrid restaurant, is slated to open in L.A. in March — and it already has food fans clucking.

The idea comes from restaurateur Adam Fleischman, the founder of popular chain Umami Burger — yes, the folks that brought us the new deep-fried, custard-soaked burger — and two business partners. And … it just might work. Dig deeper into the concept and it actually doesn’t sound as nuts as its elevator pitch:

1) Yes, they mean actual chocolate — nothing like the chocolate mole sauce you may have had on savory Mexican meals.

2) No, you’re not dipping your fried chicken in melted chocolate.

3) No, the batter isn’t made of pure chocolate.

But #3 is the closest: Chocolate is incorporated into the batter recipe to add what Fleischman calls a “crack factor” to the bird. It sounds more like chocolate as a secret ingredient than a Nestlé Drumstick with meat, which admittedly was our first (revolting) thought.

ChocoChicken Chocolate Fried Chicken restaurant
Courtesy Phil Rosenthal

A first look at the finished product, Tweeted by Everybody Loves Raymond creator Phil Rosenthal, looks pretty irresistible.

The limited menu also feature a lineup of biscuits, “new school” sides (whatever that means) and a full bar. Whiskey and chocolate fried chicken? Now we’re really talking.

FILED UNDER: Chocolate , Food , Food News

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms


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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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