SAUCY BIRDS IS KEEPING DELICIOUS AFFORDABLE
WORDS AND PHOTOS BY KIMBERLY SUTA
Saucy Brunch
Few San Antonio chefs are as saucy as beloved chef Ceasar Zepeda. Especially now, with the recent opening of his new restaurant, Saucy Birds, which has seamlessly taken over the space of Zepeda’s former long-standing restaurant of seven years, Sangria on the Burg.
When Zepeda announced this past December that the popular restaurant, Sangria, would be closing, patrons rushed to get one final bite and pay their respects. Thankfully, there was already a new plan in the works.
Zepeda recalls that they were able to close and open so fast — in 10 days. “I had to come up with something very simple that will be profitable in this economic downturn, which I don’t think is going away soon,” he says.“ So, the question was what can I do that will have more sustainability in the market that we’re in?”
The resounding answer was a big, bold new mascot — a red rooster — and a chicken tenders concept, elevated by a long list of impressive, flavorful sauces. The goal was affordability in a time when restaurant closures are through the roof, the costs of goods are astronomical (even the cost of straws have doubled, even tripled) and families are being much more frugal in their spending habits.
“I wanted to do a concept that could feed more people and chicken is affordable,” he says. “You can bring the whole family to Saucy Birds and not break the bank. We still have the same bar and everyone’s favorite flights — margarita flights, mimosa flights and local beer and craft cocktails. That’s something that’s always worked for us.”
But, wait, this isn’t your standard chicken shack. Zepeda employed his savvy chef skills to make the absolutely most delicious tenders you can find at a restaurant by creating a balanced seasoning with just the right amount of salt, not to mention the effort that went into determining how long tenders should stay in the fryer — exactly two minutes and 50 seconds, in case you’re wondering.
“We also do a buttermilk brine, and the tenders are breaded to order. No cheating! Even if you order them to-go, I can’t believe how juicy they still are once you get home. It’s that level of perfection that makes a difference … the meticulous fight for the perfect chicken,” laughs Zepeda.
Thai Taco Salad
So far, the response has been incredible. According to Zepeda, everyone’s really surprised by how tasty the chicken is and floored by the sauces, of which, there are currently 12 and include: Sriracha Aioli, Thai Peanut Sauce, Peppered Gravy, Chorizo Gravy, Jalapeño Sweet and Sour, Spicy Honey Mustard, Cucumber Dill Ranch, Buffalo Sauce, Mar’s Sesame Sauce, Jalapeño Cilantro Ranch, Chipotle Ranch, Honey Mustard, Spicy Honey Mustard and a Saucy Birds Sauce made of mayo, ketchup, garlic and lemon.
“The sauces are my creative outlet, and it’s fun for people to try the different ones. Everybody’s been mixing and matching to make their own sauce,” shares Zepeda.
The menu, as a whole, is perhaps more than you might expect. You can order the exceptionally-cooked chicken strips in a three-, four-, six- or 20-strip meal that comes with a drink and seasoned fries or a salad. On the healthier side, you can order a Southern Cobb salad or a luscious Thai taco salad that serves fresh veggies in a crisp flour shell, topped with a sesame chicken and Thai peanut vinaigrette. And, of course, they feature a monster Chicken Sammie and a burger.
The restaurant also offers a soup du jour, sides such as macand-cheese and a few decadent appetizers like loaded fries and Saucy Birds Nachos. Loyal fans of chef Zepeda will breathe a sigh of relief to hear that brunch remains, just in a new iteration. Sangria was a hot spot for brunch and folks would travel far and wide to imbibe and nosh on a lazy Sunday. Now, Saucy Birds brunch will be available Friday, Saturday, Sunday and Monday. Yes, you read that right.
“I wanted to do a service industry brunch because if you work in the food industry, you never get to go to brunch, so we’re giving that a try,” says Zepeda, whose brunch game is still on point with mouthwatering dishes, such as a crispy chicken benny, crisp chicken hash bowl and a classic chicken and hotcakes.
“The highlight of this whole experience for me is seeing a lot more people focus on local, supporting local,” notes Zepeda. “Plus, it’s all about my team — why I keep going. We’re all in this together.”
About the Contributor
Kimberly A. Suta is editor of Edible San Antonio, a filmmaker, food writer, event planner, culinary tour guide and has a media company called Homegrown Chef. She loves nothing more than sharing the phenomenal food, chefs and restaurants that San Antonio and Texas have to offer.
