The capital can’t get enough of single item restaurants; from a polenta restaurant to a lasagne cafe, and a place for chops – these restaurants are perfect for the indecisive folks (ourselves included). It was only a matter of time until a poultry only restaurant roosted in London. Yes, there’s Nando’s, but that establishment deserves to be banished into room 101 along with square toed shoes, and biscuits that have no structural integrity when they’re dunked in tea.

The Holy Birds is the latest project by the restaurant entrepreneurs Gerry and Jon Calabrese, the duo behind joints including Wringer & Mangle and The Hoxton Pony. Just off Liverpool Street The Holy Birds cook up a range of meaty dishes. If you’re a meat fiend, you’re in for a treat. If you’re forever longing for a slap up meat banquet in East London, look no further. Here’s what you need to know:

The Holy Birds: The Vibe

First things first, The Holy Birds is a cool venue. London’s favourite chalk board and industrial chic combo has been ditched in favour of the swinging sixties. The restaurant’s furnishings has been inspired by the 1960’s London music and art scene – think velvet plush seating, statement lighting, and bright orange carpets. It almost feels like you’re in the set of Men Mad; Don Draper wouldn’t look out of place here, swigging an Old Fashioned and kicking back on one of the Danish leather sofas. If you rocked up here donning kitten heel pumps and a drop waist shift dress a la Jackie Kennedy, you wouldn’t look out of place here.

The space is vast, and you can easily spend hours hanging out in various corners. We say, start off your evening with a Screwdriver, designed by ‘The Maestro’, Salvatore Calabrese, a legend in the cocktail world. There’s ample seating in the bar area if you don’t wish you pull up a bar stool.

The Holy Birds: The Food 

There’s a lot of meat. So probably best to leave your veggie pals at home. The paprika duck sausage roll is a good place to start your meat adventure. The duck was encased in flakey, buttery pastry – proper homemade. One bite, and your face is covered in crumbs of light, wafer thin pastry. And the date chutney added a sticky, sweet flavour when lathered on the duck. Highly recommend.

Another solid choice is the chicken barbecue wings, that haven’t been fried within a inch of their life. The wings still had a crisp exterior and a tender interior. Coated in a gloriously tangy barbecue sauce which was both vinegary with a slight hit of sweet.

Being a poultry only restaurant and not delivering on decent cooked chicken would just be a downright travesty. The chicken at The Holy Birds was a smashing attempt, and actually, quite a delicious surprise. If you’re in a group situation, and your stomach is grumbling – the half chicken is a mighty fine choice. The rotisserie chicken can be served marinated in a range of rubs including smokey paprika, garlic and herb, and lemon and pepper. The garlic and herb is nice, however, the chicken could’ve done with a wack more garlic. The half bird is presented on a silver platter which is estentially how your mum presents the turkey on Christmas Day. The kitchen team offer to cut the chicken, you can, if you wish, show off your carving skills and tackle the bird by yourself (with cutlery, not just with your bare hands). The chicken was succulent, and plump – and you could really notice the quality. Hearty chunks of tasty, peppery chicken (thanks to the lemon and pepper seasoning) with a lovely coating of crispy skin.

Chicken in a bun does what it says on the tin – it’s chicken in a bap. Go for the fried option and add on bacon and avocado. Crispy bacon, creamy avocado and fried chicken is a nod to the simple pleasures in life.

And there’s plenty of sides too. Honey roasted roots are something we can get on board with. Parsnips and honey is such a earthy, sweet delicously different combo, and the portobello mushrooms, which although have been buttered to high heaven were equally great as well.

The Holy Birds: The Drink 

As previously mentioned, Salvatore Calbrese is a big deal in the mixologist word (and also the father of Gerry and Jon) – and like the decor, the cocktail menu also pays homage to the sixties, an iconic decade which saw the real birth of the cocktail party.

Many tipples that may have fallen out of faddish fashion but still stand the test of time today feature on the menu including the Blue Hawaiian, a classic drink from the original holiday isle of Hawaii, and  made very popular in the 60s by Elvis Presley. The cocktail features Brugal Especial Extra Dry Rum, De Kuyper Blue Curaçao, coconut cream and pineapple juice and is almost reminiscent of highly sugarag kids drink, but the Blue Hawaiian cocktail here is far superior. The Holy Birds also whip up a mean Mai Tai, and their Negroni is a twist on a classic, and features gin. It’s liquid dynamite.

The Holy Birds: The Verdict 

While the food is decent, there’s still a little way to go with their dinner offering. And being a poultry-only restaurant they’ve excluded the veggies and vegans. This place isn’t going to set your world on fire, but if you’re in the mood for a late night feed – the Holy Birds delivers.