PLUCK Chicken Comes to Carlsbad

Committed to changing the way America eats chicken, PLUCK hatches at The Shoppes at Carlsbad on Saturday, Sept. 21. Envisioned by Chef Sam Marvin, the visionary behind award winning Echo & Rig Butcher Shop and Steakhouse and the much-lauded Los Angeles restaurant Bottega Louie, PLUCK is a farm-to-table “slow food” concept focusing on natural, pasture raised chickens and all natural farmers market produce.

PLUCK operates under one fundamental belief: the highest quality pasture-raised birds should be available to everyone – whether grilled, fried, or rotisserie. The concept was born out of Marvin’s desire to flip the commercial chicken industry on its head. In his culinary exploration, Marvin discovered that virtually all chickens raised for flesh spend their lives crammed in small sheds, suffering from injury and sickness during their time of confinement.

A 2012 consumer report found that 83% of grocery market chickens tested positive for campylobacter, salmonella or both. To keep them alive for longer, chickens are given nearly four times the amount of antibiotics as humans or cattle in the US. Further, industry standards set by the USDA allow for “Free Range” labels on chickens that are still raised in less-than-humane conditions.

With PLUCK, Marvin aims to rewind poultry production back a century to allow his diners to experience the rich flavor that can only come from chickens that live outside on pastures. Pasture raised chicken has 21% less fat compared to conventional big box chicken, 20% less saturated fat, 50% more vitamin A and 3 times more Omega 3, further making the protein better for diners.

This new concept is the chef's first enterprise in San Diego -- he first made his mark in Las Vegas from 1997-2002 as chef at Piero’s, which Zagat ranked as the top Italian restaurant in town during his tenure. He then moved on to captivate the Los Angeles dining scene with innovative restaurant concepts Modada and Bottega Louie. His formula of culinary enterprise including both restaurant and retail concepts further set the framework for the introduction of Echo & Rig Butcher and Steakhouse at Tivoli Village in Las Vegas and later Sacramento.

Located on the southern side of the mall near Yard House and facing Marron Road, PLUCK's menu features fried, rotisserie, ground (patty) and pounded chicken dishes, as well as house-made bone broth and an assortment of sides such as slaw with a buttermilk chive dressing and shoestring fries with PLUCK pot pie mix.

MORE INFO: 760-444-4375 or https://plucku.com