Prohibition Chicken, a full service restaurant/bar collaboration by Josh Babb and Sean Clavir (Musume, The Chop Shop, Chop Shop Live) and Chef Roger Kaplan (Restaurant Innovations) will open to the public on April 25 at 201 W. Church Street in Lewisville.
The menu offers beautifully conceived chicken in a variety of different ways, Beeman Family Ranch Akaushi tri-tip and hickory grilled trout alongside inspired home-style sides and stiff drinks. Prohibition Chicken will be open seven days a week and offer local live music on the weekends. Serving a family-style menu of comfort food with prohibition-era cocktails, co-owner Babb says, “Our motto is: Come for the poultry. Stay for the party.” The bar menu is extensive and boasts 40=plus different whiskeys, 11-plus scotches with a cocktail menu of modern and classic recipes.
The first cotton gins in the Southwest were built in old town Lewisville in 1867. Babb continues, “We think Prohibition Chicken works in a place that has an old country town feel to it. Lewisville captures that essence and is also only minutes away from Denton, Plano, Frisco and Flower Mound. We feel we are in a prime spot that will draw from many areas.”
In the main dining room is seating for about 130, a u-shaped bar in the middle that seats 20 and a biscuit-bar showcasing a large wood stone oven serving Chef Kaplan’s homemade biscuit recipe. The large covered patio and open-air greenspace offer additonal seating. A speakeasy (with limited food menu but cocktail-forward bar menu) will be located in the rear of the restaurant with access through a hidden door that is made to look like an old phone booth.
Prohibition Chicken intends to be a vibrant restaurant and gathering place for anything from date night to groups and families.
Possibly the largest differentiator of this restaurant is that Kaplan his partners are raising their own chickens through Texas owned and operated Dunbar Hollow Farms. Kaplan explains, “It was important to us that we know where our chickens come from; we work closely with Dunbar to raise antibiotic-free, humanely nurtured and handled chicken delivered fresh to us everyday.”
Through 30+ years of leadership and hands-on experience at all levels of the restaurant and hospitality industry, built on a solid foundation from The Culinary Institute of America, Roger Kaplan has successfully led the transformation of individual restaurants, restaurant companies and entire organizations improving their market position. As Founder of Restaurant Innovations - a restaurant support and collaborative consulting company, Kaplan has had various leadership positions including VPO of Ruth’s Chris Steak House, as a nationally recognized Chef and restaurant entrepreneur.
Josh Babb has 20-plus years of restaurant operations experience; as managing partner of Rock Libations Restaurant Group, Babb oversees operations for Shooters, Three Squares, The Chop Shop, Musume in HALL Arts (opening fall 2017), and Chop Shop Live in Roanoke (opening winter 2017). Before forming Rock Libations, he oversaw operations at The N9NE Group and worked in management with restaurant groups such as Nordstrom restaurants and Brinker International.
Sean Clavir has been a staple on the national bar/restaurant/nightclub scene for more than 20 years. In 1999, He opened the Red Square martini bar in Mandalay Bay Hotel and Casino. In 2001, Michael Morton and Scott DeGraff recruited Clavir to be part of the N9NE Group. He is a partner with Babb in Rock Libations.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.