When Bleu Kitchen chef Calvin “Grubby” Johnson reached out to me to share his newest venture, I knew it would be good. The neighborhood thought so, too: Since opening day, a long line has snaked around Bleu Bird, a savory, deep-fried beacon less than one mile away from the historic street corner of Florence and Normandie Avenues. Johnson has been a partner at Westchester’s always-busy Court Cafe, and made waves with the Bleu Kitchen food truck: I still can’t stop thinking about his gumbo pot pie. The chef splits his time between Las Vegas and his native Los Angeles, and expanded the Bleu brand with the summer 2025 opening of Bleu Bird. He partnered with Taco Mell’s Jermelle Henderson and Mr. Fries Man’s Craig Batiste to produce a walk-in spot that rivals bigger chicken chains. Walk in, place an order on the digital screen, and minutes later emerge with a two-, three-, four-, or 10-piece bucket and sides sure to please such as smoked turkey, macaroni and cheese, and smashed fried okra.
This is a minimal fast-food spot where you order at the counter and take the goods to the car or home. Some people arrive in pajama pants, which feels more than fine.
Parking can be challenging during peak hours, so try to plan to visit just outside of the busy lunch and dinner window for the optimal experience.