By Lori Fredrich Senior Writer & Dining Editor Published May 02, 2022 at 10:02 AM

There’s a brand new eatery coming to The Corners of Brookfield and, if all goes well, it could welcome its first guests before the end of August.

Here Chicky Chicky is the name of the new fast-casual concept which aims to deliver creative fried chicken-based offerings in a uniquely enjoyable environs.

The new restaurant will be located on the south side of the shopping center, directly east of Freshfin Poke. And it will be operated by the owners of Goddess and the Baker, who’ve established a reputation based on the quality, instagrammable offerings served at each of their six unique continental cafés.

“What we’re trying to do at The Corners is to differentiate ourselves,” says Rob Gould, CEO of The Corners. “We’ve been very careful with our tenant selection so that we have the right mix. This concept is unique, not cookie-cutter, and it’s a very good match for our demographic."

“It’s very easy to go with what’s comfortable,” he adds. “But we want to go with innovation and support the work of strong operators like Goddess and the Baker. They serve excellent food. They do it with style. And they offer the service to match.”

Fun 70s vibes

Tami Mizrahi, co-owner of Goddess and the Baker and the forthcoming Here Chicky Chicky says that the success of their location at The Corners was a primary motivation for their decision to introduce the concept in Brookfield.

“What makes us different from other chicken spots is not only our top product and range of items, but also the atmosphere,” she says.

To that end, the team has fleshed out plans for the 3,150 square foot restaurant which includes seating for up to 70 customers in a dining area that reflects a bold, carefree 70s aesthetic.

Here Chicky Chicky interior
Interior rendering for Here Chicky Chicky

What does that mean? Well, wooden paneling and colorful wall treatments will complement retro 70s style seating. Overhead, guests will find disco-style lighting, along with an actual disco ball in the restaurant’s hallway. The visual cues inside the restaurant will also be complemented by a musical play list that reflects the era with a combination of disco, soft rock, funk and soul.

“We’ve created a concept that’s fun and that doesn’t take itself too seriously,” says Mizrahi. “In some ways, we’re taking people back to a simpler time, giving them a bit of nostalgia. It’s a  place that feels good and where they can enjoy themselves.” 

Deliciously different chicken

The concept for Here Chicky Chicky was inspired by the overall rise in the popularity of fried chicken, including items like the Nashville hot chicken sandwich, which has become a top seller at Goddess & the Baker.

But the menu won’t focus on Nashville hot chicken, says Jason Garofalo, director of development and innovation, who is hard at work finalizing the details for the Here Chicky Chicky menu.

“There are so many Nashville chicken sandwiches out there,” he says. “So we’ve really focused on pulling inspiration from different parts of the world, rather than just the South.”

That means building big flavors like Korean Gochujang and Indian vindaloo into sauces and slaws which will be served with the brand's fried chicken in sandwiches, chicken tender baskets, wraps and on salads.

Garofalo says guests can also expect sides including onion rings, crispy coated fries, mac and cheese and cole slaw along with beverages like beer, wine and what might arguably be the very best pairing for fried chicken: champagne. 

But this won’t be just any champagne. Guests will be able to purchase tokens for the sparkling beverage, which they can redeem for splits from a vending machine that might just resemble a retro cigarette machine from the 70s. 

Guests can also expect other delights like frosé (frozen rosé wine) served up via a slushie machine.

“We want people to be blown away from both the atmosphere and the food, which they won’t be able to get anywhere else,” says Mizrahi.

Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.