This week, Plan Check Kitchen + Bar launches a children’s menu, the brainchild of owner/founder Terry Heller and executive chef/partner Ernesto Uchimura. Served at both the Plan Check Sawtelle and Fairfax outposts, the children’s menu will offer creative, yet approachable, takes on American comfort food favorites like burgers, fried chicken, mac n’ cheese, donuts, and root beer floats ($3-9).

“As a father of three young children, I know the need for kid-friendly dining options,” says Heller. “We want Plan Check to be a fun destination for everyone, and the new kids' menu is just one way that we can cater to families to make Plan Check an enjoyable place for all. We hope that the new menu provides craveable options for children, from satisfying burgers to more health-conscious choices.”

Chef Uchimura’s creative spirit results in many distinctive renditions of popular classics. The chef’s signature creation, the PCB (Plan Check Burger) Jr., will be offered without onions, while the Double Up Burger, a slightly more indulgent rendition, includes bacon spread/strips and melty/crunchy cheese. Both served with a helping of fries. 

The children’s menu will also have a smaller version of the restaurant’s popular Smokey Fried Chicken with yam jam and milk gravy, in addition to Grilled BBQ Chicken Stix with BBQ sauce, crunchy cheddar, bacon bits, and fries. 

Additional options include a Grilled Cheese Sandwich with two kinds of cheese, pickles, and cheese bread served with fries, as well as an Apple Salad for light snackers, composed of mixed lettuce and crunchy cheese, topped with a lemon honey vinaigrette. And because no meal is complete without dessert (especially when it comes to children), sweet treats include the restaurant’s signature cinnamon sugar Cruller Donut and Root Beer Floats.

“I want to reinterpret our popular dishes, such as the PCB and our Smokey Fried Chicken, so they’re better suited towards a younger foodie palate,” says Chef Uchimura. “Children naturally gravitate to foods like burgers and mac n’ cheese, so it's due time that we create a menu just for them.”

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