NiteTalk: Nick Paton on Michy’s Endless Fried Chicken

Nick Paton Resized

Do you feel like fried chicken tonight? Of course you do. It's one of those perfect summertime dishes. If it's Wednesday, you're gonna wanna hit Michy's for their Endless delectables. If it isn't, you may as well wait. Because nobody does it better than Michy's. Niteside asked manager Nick Paton to fill us in.

Can you please tell us a bit about Michy's Endless Fried Chicken Wednesdays?
This is the third summer we have been doing fried chicken. It was a menu item at one point that people love. The marinade is Michelle's secret recipe and changes the entire dynamic of the chicken. It truly epitomizes gourmet comfort food.

When we started the promotion originally we had no idea it would become so popular. We receive calls all year asking when fried chicken Wednesdays will restart. The promotion runs through August and is $38. Which includes our Watermelon Greek salad, all you can eat chicken with classic fixins and dessert which will be a Strawberry Rhubarb Pie as both are in season and amazing right now

Fried chicken isn't the only thing for dinner though, is it?
If you're not into chicken we also offer our entire a la carte menu, which just went through a summer seasonal menu change. But our signature dishes including our Whole Yellowtail Snapper and Short Ribs Falling off the Bone have not changed. The difference this year being the fried chicken will only appear on Wednesdays and is not on our regular menu.

Prior to Michy's you ran Eos at The Viceroy. Was Michy's a big transition? Yes, prior to Michy's I was a Food and Beverage Director in the hotel world. Working in a free standing restaurant with friends that I've had for over a decade has been a great change in my life.

When you're not on point at Michy's where else in town do you dig going?
If you have any questions about our Fried Chicken and I'm not a Michy's. You can probably find me at Crumb on Parchment in the Design District or poolside at The Standard Hotel

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