Michelin Technique Meets Skate Soul
What happens when a Michelin-trained chef and a skateboarding legend decide to open a "chicken joint" on the 101? First of all, it’s a hell of a lot more than just a chicken joint. You get a dining experience that defies every category. At Chick & Hawk, we’re pioneering the "Fast-Fine" movement - delivering the precision of high-end culinary arts with the grit and energy of 90s skate culture.
The Culinary Pedigree
While the vibe is laid-back Leucadia, the kitchen is run with elite discipline. Our menu was developed by Chef Andrew Bachelier, whose background in some of California’s most prestigious Michelin-starred kitchens (including Addison, Campfire, Atelier Manna and Jeune et Jolie) ensures that every element—from our 48-hour brine to our house-made kimchi 'comeback' sauce - is executed to perfection.
A "World’s 50 Best" Cocktail Program
We didn’t stop at the food. Our bar program - led by Beverage & Creative Director Nick Sinutko is designed to rival the most acclaimed cocktail dens in the world. Taking inspiration from the World’s 50 Best Bars, our bartenders have crafted a menu that is adventurous, deeply nostalgic, and technically complex.
Whether you're sipping the vibrant, electric-green Neon Bell (our elevated nod to baja blast as a force carbonated vermouth highball) or a low-intervention sparkling wine, the drink in your hand is designed to stand up to the bold, spicy flavors of our signature bird.
The Ultimate High-Low Experience
Where else can you enjoy world class service on a bar made from authentic pool coping? At Chick & Hawk, we celebrate the contrast. It’s the place where you can find a "900-level" spice heat alongside a refined seafood crudo and a cocktail program that pushes the boundaries of modern mixology.
Ready to level up your dinner plans? Order online for pickup and bring the Michelin-star experience home, or roll by the window to see the Shepard Fairey murals for yourself.
