Chef Ryan Adams Completes His Chicken Concept


Chef/restaurateur Ryan Adams, who currently owns and operates Laguna Beach favorite Three Seventy Common Kitchen+Drink and recently opened Parallel Pizzeria in Dana Point, debuts Buttermilk Fried Chicken in Old Towne Orange today, Thursday, June 21.

Buttermilk, a 24-seat, 990-square-foot intimate fast casual and take-out restaurant specializing in buttermilk fried chicken and other comfort fare is located at 238 W. Chapman Avenue (formerly LinX) and will be open for lunch, dinner and late night appetites.

“The concept for Buttermilk arose from the raves and demand for more of our family-style Fried Chicken Dinner at Three Seventy Common – only available one Sunday night a month,” said Adams. “Now our fried chicken will be available daily to dine in or take home.” Adams’ buttermilk fried chicken pays homage to his Grandmother Mary who lovingly created down-home, always comforting food, using simple, real ingredients and age-old techniques. “We want to bring traditional favorites to today’s diners in a welcoming, fast casual setting for great nostalgic food on demand,” Ryan explained.

The featured chicken – fried or honey roasted – will be available in buckets (six piece small; 12 piece large) or three piece plate with choices of two seasonal side fixins’ such as smoky braised greens with chile, coleslaw (Carolina or Texas style), mac & cheese, creamed corn, mashed potatoes with gravy, biscuits with orange-honey butter and tots with spicy ketchup. Each bucket and plate comes with green chili-cheddar corn bread with spicy honey. All sides are available separately.

Additional Buttermilk offerings will include starters such as chicken strips, smothered tots with gravy, spicy deviled eggs; and sandwiches like The Classic with chicken, slaw, pickles, chilies and chili aioli, and The Nichols, which is chicken with cheddar, bacon, egg and gravy on a biscuit. The Southern Cobb has chicken, greens, onion, corn, tomato, avocado, cheddar, egg and pickle vinaigrette. Dessert is coconut cake by the slice, while it lasts. And most importantly, Adams’ strong commitment to sourcing free-range, responsibly-raised, all-natural chickens and other foods, means the menu is organic and locally sourced.

Part vintage diner crossed with modern farmhouse and not much bigger than Grandmother’s kitchen, Buttermilk Fried Chicken aims to make everyone feel welcome just like Adams always felt at Grandmother’s house.

Hours to start are 5 to 9 p.m. today through Monday, June 25. Regular hours will be 11:30 a.m. to 9 p.m. Sunday through Wednesday; and until midnight Thursday through Saturday.

For more information, visit or find them on Facebook

Print Friendly, PDF & Email