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TO LIVE AND FRY IN LA

In 2017, four childhood friends came up with a simple concept — take Nashville Hot Chicken and make it better than anyone else in America. With only a couple thousand dollars to their name, they boot-strapped a pop-up concept in a parking lot in East Hollywood serving a simple menu of tenders, sliders, fries, and kale slaw — they created a viral cult following with lines consistently over an hour long.

TO LIVE AND FRY IN LA

In 2017, four childhood friends came up with a simple concept — take Nashville Hot Chicken and make it better than anyone else in America. With only a couple thousand dollars to their name, they boot-strapped a pop-up concept in a parking lot in East Hollywood serving a simple menu of tenders, sliders, fries, and kale slaw — they created a viral cult following with lines consistently over an hour long.

THE JOURNEY

After 6 months of running the pop-up with long lines, the team took the plunge and opened their first physical store in January 2018 in a sleepy strip center in East Hollywood. Demand for their crave-able hot chicken exceeded all expectations and sales have grown every month since opening with consistently long lines throughout the day.

THE JOURNEY

After 6 months of running the pop-up with long lines, the team took the plunge and opened their first physical store in January 2018 in a sleepy strip center in East Hollywood. Demand for their crave-able hot chicken exceeded all expectations and sales have grown every month since opening with consistently long lines throughout the day.

MAKING CANADA HOTTER

While studying at the University of Southern California in Los Angeles, Blair Bitove was quite the experimenter with LA’s foods.  Spicy chicken was one of her favourites. She loves heat so much she even named her dog Basco after Tobasco. Shortly after returning to Toronto she heard from some of her friends about this hot new concept that started in a parking lot by Dave Kopushyan and a few buddies.  She mentioned it to her father who was going to LA for other business and suggested he try it. When John approached his first Dave’s Hot Chicken in North Hollywood, he was shocked at how long the line was. He ordered a Combo #3 to try both the slider and the tender. Both were equally as mind blowing. That flavour was unlike anything he had tasted. He immediately called Blair and said “I just tried the greatest chicken ever and we have to bring this to Canada”.

So here we are in Parkdale, Toronto for Canada’s first taste of Dave’s Hot Chicken. We are more than just a restaurant.  Our employees have great energy and are very friendly.  We prepare our ingredients in house and our chicken is freshly made for each order and that is why the flavour is so fresh.  We love serving our customer mind blowing chicken in the restaurant, on our patios, if you come pick up or order by delivery.

It is our pleasure for Canadians to try our chicken as we make Canada hotter!

MAKING CANADA HOTTER

While studying at the University of Southern California in Los Angeles, Blair Bitove was quite the experimenter with LA’s foods.  Spicy chicken was one of her favourites. She loves heat so much she even named her dog Basco after Tobasco. Shortly after returning to Toronto she heard from some of her friends about this hot new concept that started in a parking lot by Dave Kopushyan and a few buddies.  She mentioned it to her father who was going to LA for other business and suggested he try it. When John approached his first Dave’s Hot Chicken in North Hollywood, he was shocked at how long the line was. He ordered a Combo #3 to try both the slider and the tender. Both were equally as mind blowing. That flavour was unlike anything he had tasted. He immediately called Blair and said “I just tried the greatest chicken ever and we have to bring this to Canada”.

So here we are in Parkdale, Toronto for Canada’s first taste of Dave’s Hot Chicken. We are more than just a restaurant.  Our employees have great energy and are very friendly.  We prepare our ingredients in house and our chicken is freshly made for each order and that is why the flavour is so fresh.  We love serving our customer mind blowing chicken in the restaurant, on our patios, if you come pick up or order by delivery.

It is our pleasure for Canadians to try our chicken as we make Canada hotter!

THE MAGIC OF DAVES

The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

THE MAGIC OF DAVES

The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.