The wait is finally over for Chow Baby reboot.
Mike Blum, founder of The Real Chow Baby, plans to open his next eatery concept One Rooster Mongolian Bar February 15th, on Howell Mill Road on the Westside. The new restaurant will open in the same space where Blum first opened Chow Baby in 2005.
After Blum's departure from the brand, Chow Baby subsequently expanded to locations on Ponce de Leon Avenue, the Mall of Georgia and most recently, Alpharetta, but all have since closed. The Alpharetta location, which opened this past October, was closed before the end of the year. The Real Chow Baby at the Cobb Galleria Centre opened in 2008 and was rebranded by Blum as Big Chow Grill in 2010. Big Chow Grill is still in operation today, but Blum is no longer involved.
Blum, who sold Chow Baby in 2006 but remained company president until 2009, seized the opportunity to return to his original space when the restaurant's lease was not renewed in 2014.
One Rooster, which opens in the Chinese zodiac's year of the rooster, is meant to relate to the idea that a rooster is "bossy" and that you get be the "boss" by building your own custom bowl.
Diners will have the opportunity to choose from single or unlimited bowl options at both lunch and dinner. Weekday lunch single bowls will be priced at $8.99 with another $1.99 permittng you unlimited bowls. Dinner and weekend diners will be able to choose from single bowls priced at $12.99 or unlimited bowls for an additional $1.99.
The 4,100 square foot restaurant has been nearly completely rebuilt from the ground up with new plumbing, bathrooms and equipment among the upgrades to the building itself.
Although not reinventing the wheel, Blum did take the opportunity to enhance the menu offerings and protein quality of the food offered. One Rooster will feature organic, all natural proteins such as shaved chicken and shaved ribeye as well as bacon and SPAM.
One Rooster will provide seating for 185, inclusive of an outdoor, climate-controlled patio.
Furthering their efforts to offer healthier choices, all grilling at One Rooster will be done with sunflower oil and all sauces will be housemade. The restaurant will also offer assorted housemade dumplings and a tiki bar which Blum described as a "craft Trader Vic's."
While the restaurant is slated to open on the 15th, its liquor license is still in the works, but is expected to be in place by early-to-mid March. Additionally, the restaurant plans to offer delivery in the future, but not immediately.
Down the road, Blum plans to introduce a smaller version, "Flying Rooster," which will essentially be a scaled down One Rooster, for college campuses, airports and other high traffic destinations.
Are you excited for the return of a stir-fry concept to the Westside? What are you thoughts on the enhancements made to the restaurant's menu? Where would you like to see "Flying Rooster" open?
Please share your thoughts below.
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