After announcing he will open a fast-casual concept in Springfield, Chef Kenny Gilbert has settled on a name for the restaurant.
The “upscale fast-casual restaurant” is called Silkie’s Chicken & Champagne Bar, according to an application for a certificate of use filed with the city Oct. 20.
It will be in the former Bleu Chocolate space at 1602 Walnut St. in Springfield.
Gilbert confirmed in a text message Oct. 23 that he intends to open Silkie's shortly after the Department of Business and Professional Regulation approves his plans.
According to the meetatsilkies.com website listed on the application, the menu will feature Gilbert’s “signature fried chicken, biscuits and champagne cocktails.”
A signature dish is the “Flavor Bomb,” which is a fried chicken thigh on truffle gouda drop biscuits with hot sauce and orange blossom honey.
The restaurant will serve variations of chicken biscuits, international chicken dishes, mini pies and cobblers, wine, craft beer and a “Kool Aid of the day.”
Appetizer options include blistered shishito peppers and cauliflower served with champagne vinegar dressing and pickled mustard seeds.
Side dishes range from truffle gouda mac and cheese and potato salad to Congaree and Penn brown rice and red quinoa or a tomato and cucumber salad with radishes.
There will be an outdoor dining “zen garden.”
Customers can order any item to go, or for off-premise catering. Customers also can order through Uber Eats.
The website says it will be open from 11 a.m. to 9 p.m. Tuesday through Thursday and from 10 a.m. to 10 p.m. Friday and Saturday.
Gilbert and his wife, Anna Gilbert, registered the name Kenny’s Chicken and Biscuits LLC with the Florida Division of Corporations on Aug. 31.
Gilbert said previously dishes would range from $6 to $18.
He said the idea for the restaurant evolved from him serving food out of his house and to health care workers during the pandemic. When he saw that the former Bleu Chocolat Cafe space on Walnut Street was available, his wife suggested they open a restaurant there.
He hopes to open before the start of the holiday season.
“(Fast-casual) is a great business model for a small space where you don’t have to do a lot,” he said Oct. 7.
“Focus on a few key ingredients, make them delicious and you can have some options and it can spread from there.”
