Attention Bad Bunny fans!

HBFC is turning up the volume and spinning nonstop Bad Bunny hits from 10am - 3pm during our brunch service on Sunday July 27th.

No reservations required, just come on out for good food and good vibes.

HBFC x Evolved Network at Prairie Grass

Join Us for an Inspiring Evening of Food & Conversation

Honey Butter Fried Chicken is proud to be featured alongside celebrated Chefs Sarah Stegner of Prairie Grass Café and Sebastian White of The Evolved Network, for a special dinner event benefiting The Evolved Network. Enjoy a delicious meal while engaging in a meaningful discussion on Kids' Mental Health led by Sebastian White and Ben Shabad, moderated by Sylvia Perez, news anchor for Fox 32 Chicago.

Date & Time: July 22nd, 6:00 PM

Tickets: $145 per person

Limited Seating! BUY TICKETS

Phish Phan?

Join us for a Phish pre-show day of phun!

Renamed menu items PLUS a live performance from jammy band Outer Dimensions on the patio from 12pm-2:30pm.

SDC is hosting a Pizza Takeout Night with Josh's pan pizza & Christine's homemade oreo cookies.

Order Quarter Sheet Pan Pizzas (serves 2–3 people, 6 slices), Market Salad, and Homemade Oreos - YUM!

Food is packed to go, but we hope you eat it on-site!

ORDER NOW!

Join us at Spilt Milk on June 30th!

Family Meal Mondays celebrate Chicago summers with local accomplished personalities from Chicago's culinary and beverage community. Every Monday at 5 pm, Spilt Milk hosts chefs from all over the city who takeover of their patio.

This year, they are partnering with @culinarycare. Culinary Care is a nonprofit bringing kindness, care, and restaurant-prepared meals to families navigating a cancer diagnosis - so they feel loved and supported through treatment - since 2013. Get more info here.

We look forward to seeing you!

$25 Includes Food & Beverage Pairing

Food is Available Until Sold Out

First Come, First Serve

Sunday Dinner Club x Floriole Collab for Sunday Supper

Sunday Supper offers a unique and a collaborative culinary experience. Enjoy an exclusive dining event crafted by two celebrated culinary teams.

MENU

Borekas with Greens and Feta, Pickles, Hard-Boiled Egg, Grated Market Tomato

Herby Chicken Kebab, Barley Tabbouleh Blistered Cherry Tomatoes and Market Cucumbers, Charred Zucchini, Harissa & Artichoke Preserved Lemon Tahini

Apricot Cardamon Upside Down Cake, Frozen Greek Yogurt, Warm Honey

Join us for dinner, book tickets here.

Join us for Chicago’s Taste of the Nation!

Co-chaired by Joe Flamm – Culinary Director/Chef Partner | Day Off Group and Diana Davila – Executive Chef/Owner | Mi Tocaya Antojeria, Chicago’s most celebrated culinary event for a cause is back! Taste the best Chicago has to offer in one place, in one night–all while supporting the fight against childhood hunger.

Join us for delicious bites, sips, entertainment–and more–to help raise funds for the No Kid Hungry campaign! This year’s event will feature over 50+ of the city’s top culinary talent to include award winning chefs, restaurants, mixologists and more.

BUY TICKETS

SDC is hosting a Pizza Takeout Night with Josh's pan pizza & Christine's homemade oreo cookies.

Order Quarter Sheet Pan Pizzas (serves 2–3 people, 6 slices), Market Salad, and Homemade Oreos - YUM!

Food is packed to go, but we hope you eat it on-site!

ORDER NOW!

Sunday Dinner Club pops up with a one night only very special winemaker dinner, featuring stunning wines from Fossil & Fawn Winery. Winemakers Jenny Mosbacher and Jim Fischer will be at the dinner to share the stories behind the wines. This dinner is co-hosted by Vinejoy and SDC Wine Club.

Thursday June 12th • 6:30pm

Fossil & Fawn Winemaker Dinner Menu:

Fried Chicken Wing, Sticky Ginger Glaze, Lime Garlic Aioli

• Pairing: Fossil & Fawn “Only Always”

Burrata, Fennel Seed Crunch, Honey Fry Bread, Snap Peas, Pea Shoots

• Pairing: Fossil & Fawn Chardonnay

Wedge Salad - Strawberry Black Pepper Dressing, Rogue River Blue, Bacon, Toasted Pecans, Red Onion

• Pairing: Fossil & Fawn Willamette Valley Pinot Noir

Lamb Biryani, Fried Onions, Yogurt, Mint

• Pairing: Fossil & Fawn “Dark Wave”

Cheesecake, Mango, Cardamom Graham Crust

• Pairing: Fossil & Fawn “Oregon Orange”

Join us for dinner, purchase a ticket here!

Common Threads 20th Anniversary Event

On June 2, 2025 – Join us for an unforgettable evening as we celebrate Common Threads’ 20th Anniversary where it all started in Chicago at the Chicago Athletic Association! This exciting reception-style event will feature 20+ chef stations, where renowned chefs will showcase culinary delights from every corner of the globe. Enjoy an auction, with incredible items up for bid, and be inspired speeches by our amazing honorees.

Purchase a ticket and join us!

The 2nd in our Fried Chicken Fried Rice Collaboration Series is this upcoming Monday January 13th, ft. our pals and neighbors Beverly Kim and Johnny Clark of Parachute HiFi and Anelya! 
 

The Dish: Sweet Chili Fried Chicken with Singapore-Style Fried Rice has Sweet Chili Glazed Fried Chicken, Curry Basmati Rice, Peppers & Onion, Toasted Garlic, Cilantro, and Lime. Available for in-house dining, takeout, and delivery (while supplies last).
 

***In-house dining has extra special bonuses ***

• Eat in person at HBFC = get a free house-made Black Sesame Rice Krispie Treat with Freeze Dried Strawberries

• Dress in 80’s clothes =  get a free Pretty in Pink cocktail! (Gin, Cranberry Juice, Soda Water, Rosemary)

Tuber's Donuts/Fluft Crust Pizza • Cam Waron

Potato Donuts created by HBFC Chef Cam Waron. Donuts are made with Local Potatoes, Local Flour, Local Butter, & fried in Clarified Butter. Currently sold at TriBecca’s Sandwich Shop. Fluft Crust: It’s a thing that Cam does sometimes. Fry up a whole mess of Pizza Pies somewhere awesome for funzies.
https://www.tubersdonuts.com/

Tuber’s Raz Basil Donuts

Fluft Crust Pizzas:

Henry’d Bacon Camchi: 3 Little Pigs BBQ Sauce Braised Nueske Bacon, Carrot Camchi Kimchi, & Herbies, Mozzarella, Tomato Sauce

Reed’s-a-roni: Pepperoni Topper, Furikake & Togarashi, Mozzarella, Tomato SauceCheese Blaster: Cheese, Cheese, & Cheese. Tomato Sauce. And a side of Cheese Sauce

Garlicious: Tomato Pie with Garlicky Bread Crumbage, ‘tis Vegan

TriBecca's Sandwich Shop • Becca Grothe

Previous Sunday Dinner Club Executive Sous Chef and a former chef at HBFC, Becca Grothe opened her own restaurant concept with the support of HBFC owners in 2022. Becca’s food is rooted in her Midwest, Western Illinois roots, and she has a particular talent for creating full flavored, full happiness sandwiches.
https://www.tribeccas.com/

TriBecca's Cubano: Twin Oaks Ham, Slagel Farm Mojo Pork, Local Swiss Cheese, Pickled Prince Pickles, Chipotle Aioli, Mustard Butter, pHlour Bakery Ciabatta Bun

Ranch Broccoli Salad: Crunchy Broccoli, HBFC Herby Ranch, Pickled Red Onions, Shredded Cheddar Cheese, Spiced Sunflower Seeds

Be Irie • Tameisha Brown

Be Irie cooks up authentic Jamaican cuisine and dishes inspired by the island. Created by Tameisha Brown, she draws on her Jamaican roots: spreading good vibes and good food.
https://www.instagram.com/beirierestaurantchi/

Scotchie Sliders: HBFC Tenders, Savannah Bee Honey Hot Sauce, Crunchy Slaw, Slider BunRummy Bundt Cakes

Sunday Dinner Club • Josh Kulp and Christine Cikowski

HBFC was born out of Sunday Dinner Club, a communal dining club, which was founded in 2005 by chefs Christine Cikowski and Josh Kulp. Their crowd favorite burger was sold at Chicago's Green City Market for 7 years before HBFC opened, as well as yearly dinners at SDC. Since SDC went on hiatus in 2022, the burger has only made one appearance to public which was HBFC's Roscoe Rewind. SDC, Josh and Christine are popping up once again on HBFC's 10th birthday to celebrate.
https://www.sundaydinnerclub.com/

SDC Burger - 7oz Charred Slagel Beef Burger, Pimento Horseradish Cheddar, Garlic Aioli, Arugula, Buttery BunHousemade Oreos

Pickled Prince • Alex Skrzypczyk and Brian Greene

Pickled Prince is a Chicago based condiment company specializing in pickles, giardiniera, hot sauces and more by midwestern chefs Brian Greene and Alex Skrzypczyk.
https://www.pickledprince.com/

Fried Giardiniera & Cheese Curds, Pickled Banana Pepper Ranch Dipping SauceRanch Dill Pickle Dip & Tortilla Chips“A Celebration of Plums” Cake Slice : Brown Butter Cake, Plum Variations, Housemade Sprinkles, HBFC Patio Flowers

MonchoMoncheo • Quique Ortiz and Alejandro Gonzalez

The Incredibly Chaotic yet Highly Fascinating Puertorican Duo is back. Chefs Enrique "Quique" Ortiz and Alejandro "Ale" González have taken their upbringings in Puerto Rico and managed to pack 'em in a Jibarito Plantain Sandwich.
https://www.instagram.com/monchomoncheo/

"Combi Completa": Plantain Buns, Garlic Mojo, Everything Mayo, Scallions, Cilantro, Cucumber, 3 Little Pigs Orange Chiki Sauce, HBFC Tenders

Aaaaaand they’re BACK!

Mark your calendars for another MonchoMoncheo pop-up with two of the most kind, goofiest, and fantastic chefs at HBFC - Ale and Quique 🙌 These two best friends take their food heritage from Puerto Rico and put their own delicious, creative spin on it. They channel family memories, their favorite flavors, and make one tasty menu. Here’s what’s on it:

El Joni Borel OG - Tostones, Fried Chicken, Garlic Honey Butter, Cilantro Slaw, Bori Mayo *Tofu option available $12.95

Mama’s Chiki- Tostones, Stewed Shredded Chicken, Pickled Avocados, Bori Mayo *Tofu option available $13.95

Queso Frito Curds- Fried Panela Cheese, served with GG Sauce and Cul-Ranch $7.95

Coditos Mac Salad- Pasta Salad with Red Onion, Peppers, cUlantro and Cherry Tomatoes $5.95

Arroz con Cebolla - French Onion Rice with Bacon, topped with Parmesan and Crispy Pickled Onions $6.95

Tubers Coquito Donut 2.0 - Coquito soaked and glazed Potato Donut, topped w/ Cinnamon and Condensed Milk $4.95

Passionfruit Mojito - Rum, Passionfruit, Mint *Dine-in only $10.95

They’ll be here from 5-8 p.m. on Monday, January 30 right here at HBFC. Their last pop-up sold out in under an hour, so we highly recommend getting here early! Stay and hang or take it to go! 

See you Monday!

Monchomoncheo + HBFC

One of our amazingly talented chefs, Tameisha Brown, has her own concept called be irie which celebrates her Jamaican heritage through food. As Tameisha says "be irie" essentially means "be alright, feel good" which is exactly how she wants you to feel when eating her crave-worthy dishes.

We are so honored to host her pop-up at HBFC on Monday, December 12 from 5-9 p.m.

She draws inspiration from all the flavors and ingredients of Jamaica and creates an inspired menu featuring Jerk BBQ Wings, Brown Stew Chicken, Curry Goat, and Rasta Pasta (colored like the Rastafarian flag)! She's also gonna serve a pretty tasty cocktail to make the evening even more full of be ire spirit.

Our last pop-up with Monchomoncheo sold out quickly, so we recommend getting there early. :)