Ghost-kitchen Spicebird by chef James Wozniuk opens

Partnership with existing restaurant will democratize the flavorful bird

A chef that hardly requires introduction will open ghost kitchen Spicebird. Chef James Wozniuk, part of the team behind Malaysian restaurant Makan, and Thirsty Crow, an Asian-inspired neighborhood sports bar launched the Spicebird Concept February 2.

In the kitchen, Wozniuk is set to serve up roast chicken Southeast-Asian style with a selection of sides. The food was inspired by that region’s “diverse culinary practices” he announced. During these times, the restaurant will serve “a delicious, approachable and affordable menu.”

Makan will take orders for Spicebird, and guests can also order from third-party delivery sites.

“The inspiration for Spicebird came from traveling through Malaysia, Cambodia, Thailand, Laos, and Taiwan and getting to experience all the amazingly flavorful and unique everyday foods from each culinary tradition,” says Chef James Wozniuk. “I want to offer customers an opportunity to enjoy the same flavors and traditions without breaking the bank.”

The chicken is a work of art. The product is marinated in a 24-hour brine and rubbed in coriander, cinnamon, cumin and 10 other spices. This bird is like no other, and can be ordered to go via sister restaurant Makan. Guests will enjoy a discount when ordering on Spicebird’s website.


Half portions include two 8 -ounce sides and KL sauce, available for $18 via the Spicebird website. For third-party ordering, the half-bird goes for $20 via DoorDash and Uber Eats. For customers looking for a more hearty dish, whole portions come with two 16-ounce sides, KL Sauce, and customers’ choice of at $33 through Spicebird’s website. For $35, guests can order through food courier services, too.

Three gluten-free sauces will be available to pair with the chicken: Spicebird’s signature dark vinegar and garlic-based KL Sauce, Sambal Oelek made with Holland chili, garlic, ginger, and rice vinegar, and a Sweet Chili sauce made with calamansi, sweet soy, garlic, and ginger.

Inspired sides include Malaysian Berempeh Potatoes, Thai Basil Fried Rice, Cold Sesame Noodles, and Wood Ear & Cabbage Salad served with coconut vinaigrette, pulled chicken, and fish sauce. Sides, in portions of eight (8) ounces and 16 ounces can be purchased a la carte for $4 and $7, respectively, through the website.


Spicebird operates from 5 p.m. to 10 p.m. Tuesday through Friday, 11 a.m. to 10 p.m. on Saturday, and 11 a.m. to 9 p.m. on Sunday. All purchases can be picked up at Makan.

Spicebird, 3400 11th Street Northwest, Washington DC 20010

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