What we value
We believe that you should feel good about your food—where it comes from, how it’s prepared, how it is served and by whom. So when you eat our chicken, our sides and desserts, we hope you’ll spend some time thinking about the ideas behind every bite.
We serve only humanely raised, antibiotic free chickens from Miller Amish Farms in Indiana. Our trained chefs brine and batter it, and fry it in non-GMO, trans-fat-free canola oil. You’ll probably notice that the chicken we serve you – with the exception of the drumsticks – is boneless. That might strike you as weird. We thought so too. But after countless taste tests, we found that our chicken was even tastier and more enjoyable to eat that way.
And we don't stop at awesome chicken. From the cheese in our pimento mac ‘n cheese, to the toffee in our cookies, to the cornmeal in our muffins, to the honey in our butter, we responsibly source ingredients from small farmers and like-minded, local businesses that share our values. Does it cost more? Yes. Is cooking, serving and eating real food worth it? Absolutely.
The entire staff is here to serve you with respect, integrity and a smile. We feel that all of our employees are an essential part of the experience at HBFC – the people in the kitchen, behind the counter and at your table. We offer benefits to our staff – including health insurance, training and a fair wage – because when our staff is well-supported, well-trained and well-paid, they’re more satisfied and inspired to provide our customers with the best service possible.
Our community is filled with friends old and new, family, neighbors, chefs, food writers, activists and farmers. By walking in our doors, you’re taking part in that! Together with you, we work daily to uphold our responsibility to our community by reducing our impact on the environment.
In our kitchen, nothing goes to waste. We don’t dump the oil we use to fry our chickens – instead it’s sold back to our supplier, who transforms it into biodiesel fuel. We can do that because the single largest equipment investment we made was a closed-loop oil system. Not only does it use a lot less oil, but it’s safer for our employees because no one ever needs to empty fryers of oil or move large amounts of hot oil anywhere.
This philosophy of wasting as little as possible extends to every aspect of our restaurant. All of our packaging, from straws to cups to chicken boxes are compostable and biodegradable. In fact, we work with the Chicago Resource Center to compost 80% of all waste produced in the restaurant. Our philosophy also extends to our suppliers. We call them our friends and allies. They inspire our dishes and provide the ingredients that help make your dining experience unique. And damn tasty.