Birdigo Has Perfected The On-The-Go Dining Trend

If grab-and-go dishes and takeout are the future of Cleveland’s dining scene, Birdigo has perfected the path forward. Jay Leitson and Izzy Schachner of 56 Kitchen joined forces with Imperial Wok’s Michel DuBois and Adam Kemelhar to launch the fried chicken and custard concept back in July. In an effort to make big waves in an already flooded arena of to-go concepts, Birdigo makes it easy with a parking lot of ample spaces to pull up, dial in your order and wait for your food. Start with an assortment of Tater Tots which come in three loaded varieties such as a Thai version ($6.99) smothered in a sweet and spicy Bang Bang sauce, green onion and chicken. The Mac & Cheese ($3.29 small, $4.79 large) is subtely sweet and smoky lending itself to the Southern comfort aesthetic. And while there are five chicken sandwiches to choose from (including half and whole roasted chickens) The Chicken Club ($7.99) really makes the most of what Birdigo does best: by delivering crunchy, crispy or grilled chicken, a tangy Birdigo sauce, lettuce, tomato, thick-cut bacon and cheese all on a hefty potato bun. 32975 Aurora Road, Solon, 440-809-8888, eatbirdigo.com