Flying Biscuit founder and owner of The Porter announce chicken sausage concept location

Caleb J. Spivakrestaurants19 Comments

delia champion and molly gunn ~ what now, atlanta?

Delia Champion and Molly Gunn at The Porter Beer Bar in Little Five Points

Delia Champion and Molly Gunn to launch Delia’s Chicken Sausage Stand in East Atlanta Village

Champion and Gunn purchased the Supreme Fish Delight space on Moreland avenue, which closed yesterday.

Located at 489 Moreland avenue, this brick and mortar location will support a fleet of street trucks which will serve chicken sausage throughout Metro Atlanta and beyond.

“Considering the current laws and regulations in Atlanta, it is easier to start with a brick and mortar location,” said Gunn.

“Then we will roll out a street vendor element with the launch of our first truck.”

Champion and Gunn will cue their fleet of vans and street trucks out of the East Atlanta location.

Champion has been developing her chicken sausage for more than 15 years and has wanted to create a concept around that product.

“When Molly and I started to work together, we would talk about having a funky airstream and driving it to the beach to work in our bikinis,” said Champion. “That’s not good for everyone, though.”

The quirky duo hopes to grow to the point where they’ll need several other brick and mortar locations to support their street trucks.

“If you have a successful truck in Alpharetta, it won’t be good to have the truck drive back to East Atlanta every single day when they run out of Chicken Sausage,” Gunn added.

The Stand will be open Sunday through Thursday at 7 a.m. and will stay open till 4 a.m. on Friday and Saturday.

“Everyone in this neighborhood likes to drink and we all need somewhere besides the 24-hour McDonalds on Moreland for a late night snack,” Gunn told us. “We’ll have some crazy late night menu items.”

delia's chicken sausage stand ~ what now, atlanta?

The menu will consist of around 15 items. For breakfast, Gunn said to think breakfast burrito with diced chicken sausage, scrambled eggs, Cheddar cheese, peppers and onions, with a little sour cream and pickled jalapenos.

Other options include The Gunn Slinger: chicken sausage on a hoagie roll with chicken chili and cheddar cheese on top.

For a late night snack, Champion and Gunn are working on a dish that involves a Krispy Kreme doughnut and chicken sausage.

“You have to be drunk to eat it. It’s not the best nutritional choice you’ll ever make,” said Gunn.

The Stand will use locally sourced chicken out of Gainsville Georgia that is deboned by hand. Champion spends a portion of her time physically deboning the chicken that she uses. The chicken sausage is made in 70 pound batches with spices that are sourced from South Georgia.

“if it’s mechanically separated, it almost turns into foam.” Ask McDonalds, they know all about that.

Lisa Santschi, LEED certified, will be designing the Stand. Santschi will be incorporating as many green components as possible while creating an urban feel.

Most of the seating will be on the outdoor patio that will be covered and heated during the winter and fans in the summer with a “starry night” feel. The team says there will be twinkly, beautiful lights, everywhere.

Gunn hopes to launch the brick and mortar location on Jan. 17, Martin Luther King Jr. Day. Champion more conservatively said to expect an opening in mid-February with the first truck on the road 90 days to six months after opening.

Delia’s Chicken Sausage Stand
489 Moreland Ave SE
Atlanta, GA 30316

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Caleb J. SpivakFlying Biscuit founder and owner of The Porter announce chicken sausage concept location

19 Comments on “Flying Biscuit founder and owner of The Porter announce chicken sausage concept location”

  1. divynthought

    BEST IDEA EVER! I’m from the north so I have an appreciation for food trucks. Definitely wish Atlanta had more. I can’t wait for Delia’s stand to open. I will be a regular for sure.

  2. Buffi Aguero

    This is the best idea EVER!! Atlanta is in dire need of more late night eateries and street food. Cannot wait to try it out!

  3. T. Brats

    I am super excited! I live in the area and there are not many late night eateries that are decent. Good luck!

  4. Dre

    Oh God Molly Why? WHY!? Why are you teaming up with that crazy awful woman! I so adore The Porter, this is such a bad move.

  5. Lynne

    That’s all we need–another lousy nutritional choice. You wreck a good idea like chicken sausage by putting it in horrible combination with health-wrecking ingredients. I won’t be participating.

  6. ally

    noticed vegan chili as a topping on the menu….

    unfortunately there is currently nothing vegan (or vegetarian) to put it on…

    Makes me wonder why it’s vegan?!?

  7. Whiz

    Just tried their food this afternoon. I drove 25 miles to check their place out becuase of the write up in Creative Loafing.

    I had a “Grinder” – chicken sausage meatballs with mozorella, shredded letuce and spagetti sauce on a toasted hoagie. Topped off with a mixed frozen tea drink called a “Swirlie” and unsalted wedge fries.

    Grinder – I wasn’t exactly bowled over by it; sauce took away much of the chicken sausage’s flavor and taste; still, not bad though. C+

    Wedge Fries – Tasty and big. B-

    Swirlie – Delicious drink! Two types of frozen teas mixed together, and the flavor never watered down, not even at the very end. B+

    Verdict (First time trying) B-
    I will eventually re-visit there. They make types of food I definitely am into and I want to try out other items on their menu. And it’s a better alternative to McDonalds on a late Friday and Saturday night.

  8. Whiz

    CORRECTION:

    The Swirlie Frozen Drink I just mentioned combines the following:

    1/2 frozen raspberry lemonade & 1/2 frozen sweet tea

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