Our Story
Kept on the DownLow.
Well, we tried.
2015 — The late-night menu
Partners Doug and Lindsey first started frying up hot chicken at their restaurant, Merchant's Workshop, for the late-night menu. It became way too popular for the tiny kitchen, and the late-night hot chicken feasting came to an end.
The name
Doug would joke with regulars that he should have kept it on the DownLow. Without meaning to, he'd named the next concept.
2018 — Commercial Drive
Doug and Lindsey found a space down the street on Commercial Drive and moved the lineups from Merchant's to DownLow — this time with room for them.
Where the chicken comes from.
All of our locations proudly serve local Halal certified, hormone free, raised without antibiotics birds.
And a passionate team of cooks serving the crispiest, juiciest (and sometimes the spiciest) chicken we can.
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