September 19, 2019
Committed to changing the way America eats chicken, PLUCK hatches at The Shoppes at Carlsbad this Saturday, September 21. From Chef Sam Marvin, the culinary visionary behind award winning Echo & Rig Butcher Shop and Steakhouse in Las Vegas and the much-lauded Los Angeles restaurant Bottega Louie, 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.
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| Chef Sam Marvin |
This new concept is the chef's first enterprise in San Diego. Chef Marvin 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.
