Bake on the Run

Happy New Year 💚
#2026

is staying open until 7 today strictly to serve you the World's #1

The Process:

1. We get massive drumsticks and clean them.
2. Score them with a surgical blade, making incisions everywhere.
3. Make a brine specific for this chicken and brine it for 24 hours.
4. Take it out the brine and clean it, washing any excess salt off.
5. Make curry with avocado oil specifically for this chicken.
6. Put the chicken and curry in a tumbler, a vacuum sealed marinating canister.
7. Set the vacuum to a specific pressure to open up the chicken al9ng thr incisions.
8. Let it tumble or dynamically marinate for the equivalent of 5 days.
9. Remove the chicken and put in a single layer container with curry, and let it static marinate for 2 to 3 more days.
10. Air fry it after it's been marinating for at least 150 hours.

The ones we're serving today have been marinating for 200+ hours.

They are the most flavorful chicken possible. This is a must try.

So this is . This is the royal dish. It's only done a few times a year. We have imported from and had Artisserie Fine Bakery make challah bread for us.

We take these massive oxtails and stew them up, then bake them, then stew them again in

They take bitter cassava and mince it up and squeeze it, and cyanide comes out. The toxins are burned off, and what's left over is cassareep, a thick, rich, decadent molasses tyoe of viscous liquid. It is amazing!

This will be the last time we make it, so come through and enjoy it, only