On Monday, January 11, Chicken Lou’s Twitter account tweeted, “Did we all think Chicken Dave would stay in retirement? #work onsomethingbig #crossed fingers # weneedgoodnewsin2021 “
Since then, a series of mysterious tweets have revealed the release of new products such as the cabin’s signature honey mustard sauce, signature TKO seasoning salt, and various pieces of Chicken Lou merchandise, which can be purchased at a store. in line. As of this month, the sauce is also available at Merrimack Premium Outlets in New Hampshire. TKO Spice Blends are arriving this week and will be delivered for pre-orders by next week.
The beloved restaurant closed its doors at the end of April 2020 after nearly 30 years of activity. The little cabin on Forsyth Street was established in 1990 by Lou Ferretti and has been owned and managed by three generations of the same family since. The menu included fan favorite dishes such as chicken and parmesan sandwiches, burgers, breakfast dishes, as well as other comfort foods with comically named names like “The Cholesterol” or “SEC’s on the Border. “.
“I remember the day they announced their closure,” said Hayes Zierden, a third-year student in politics, philosophy and economics. “I went to Chicken Lou’s immediately after that and the line was all the way down the street to Ruggles.”
The closure of the restaurant was a painful event for Chicken Lou lovers, but a “bittersweet decision” for the family, Lou Ferretti’s granddaughter, Gerry Ferretti-Berrios, said.
Gerry worked nights six days a week for the eight years before the restaurant closed, but Chicken Lou’s has always been a big part of his childhood.
“I grew up brewing iced coffee behind the counter when I was eight,” Ferretti-Berrios said.
When she started working for her father, known as Chicken Dave, at the restaurant over 10 years ago, her goal was to grow the business by bottling their honey mustard sauce. After contacting a few manufacturers and not receiving the desired response, the idea was shelved as the family focused on other aspects of the business.
When we started this we weren’t even sure we were going to match our honey mustard with what we had in the restaurant. And when we got that last sample, and it was so dead, we were like, ‘Okay, we’re moving and rolling.’ “
– Gerry Ferretti Berrios
After Chicken Lou’s closed, the family bought a small commercial property in New Hampshire. When Ferretti-Berrios entered the building, the warehouse atmosphere reminded him of his goal from so long ago – to bottle honey mustard.
“It was as if a light bulb had exploded,” Ferretti-Berrios said.
Turning the chilled honey mustard sauce served in the restaurant into a shelf-stable bottled product was no easy task, Ferretti-Berrios said. After teaming up with an Ohio-based family co-packager, they were finally able to replicate the original product in January of this year.
“When we started this we weren’t even sure we were going to match our honey mustard with what we had in the restaurant. And when we had that last sample, and it was so dead, we were like, ‘Okay, we’re rolling and rolling,’ Ferretti-Berrios said.
Chicken Dave, announced on Twitter Oct. 12 that he was working with Wollaston’s Market on “big things.” Ferretti-Berrios has confirmed that over the next two weeks fans should keep an eye on Chicken Lou’s social media and Wollaston’s shelves for delicious new projects.
Additionally, she cryptically announced that Honey Mustard and TKO Seasoning will be available in the New England area in the very near future.
“I was really hoping they didn’t have to shut down last year,” said Terence Choy, 2020 Northeastern graduate with a degree in applied physics. “If they have anything that [brings Chicken Lou’s] back, I look forward to it.
While the restaurant no longer exists, Chicken Lou’s legacy on the Northeastern campus lives on.
“I firmly believe that everything happens for a reason,” Ferretti-Berrios said. “Even if I fail, I can at least say that I tried and I won’t spend the rest of my life wondering if it might have worked or not. You don’t want to live with regrets.