Chicken that means it
Buttermilk brine, seasoned double dredge, fried to order. We glaze after the fry so the crust stays loud — hot honey, Nashville, gochujang, maple smoke, buffalo.
Our story
Born for the delivery bag.
Sunnyside Roost started with one stubborn idea: fried chicken should still crunch when it hits your door — and waffles shouldn’t be an afterthought.
The why
We got tired of soggy “famous” chicken.
Late-night orders kept arriving limp, lukewarm, and vaguely maple-scented. So we built a delivery-first kitchen around three non-negotiables: a crust that shatters, waffles pulled fresh off the iron, and tots treated like the main event.
No dining room theater. No hour-long waits for a table. Just a tight menu, hot oil, and couriers who know the neighborhood blocks by heart.
How we cook
Three pillars. Every ticket.
Waffles worth the syrup
Real Belgian irons, not toaster discs. Deep pockets for butter and 100% Canadian maple. Some plates get the waffle under the chicken; others ride shotgun.
Tators, not afterthoughts
Loaded skillets with the same chicken and sauces as the plates. Buffalo, southwest, BBQ ranch, breakfast — designed to share, destined not to.
The name
Sunnyside up, roost energy.
Sunny for the maple-butter brunch soul of chicken and waffles. Roost for the house the chicken built. Together it’s a neighborhood kitchen that opens when you’re hungry and closes when the oil cools.
We’re a pickup window and a delivery radius — not a white-tablecloth project. If you want catering trays for game night or the office, we’ll pack them like we pack your Tuesday dinner: tight, hot, and a little extra sauce on the side.