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Service Bar Announces 2nd Line-Up for 'FRIED' - A Monthly Fried Chicken Sandwich Series - Ft. Dynamic Husband + Wife Duo Chef Tiffany MacIsaac of Buttercream Bakeshop & Chef Kyle Bailey of The Salt Line - Beginning 2/5

February 5, 2020

‘The Top That’ Fried Chicken Sandwich to Debut Wednesday, February 5th, 2020 5:00pm – Close 

(WASHINGTON, DC) – The celebrated team behind Shaw’s beloved neighborhood cocktail bar Service Bar (926-928 U Street NW, WDC 20001;, 202.462.7232; IG @ServiceBarDC) is at it again announcing the second round of their popular monthly local fried chicken sandwich series – ‘FRIED’. Beginning today - Wednesday, February 5th, 2020 - from 5:00pm until close – the talented team at Service Bar is continuing its creative twist on its community-centric fried chicken sandwiches featuring critically-acclaimed and dynamic husband and wife chef duo Chef Tiffany MacIsaac of Buttercream Bakeshop, and Chef Kyle Bailey of The Salt Line. The series will feature their famed fried chicken sandwich, ‘The Top That’ until March 5th, 2020 - and is a reunion of the two working together on the popular fried chicken sandwich they collaborated on years ago while working for a local restaurant group.

District-based fried chicken sandwich fans will have the opportunity to sink their teeth into this sweet and savory sandwich named ‘The Top That’ ($13) - which showcases a juicy piece of Buttermilk-crusted Fried Chicken, Bacon, Maple Chicken Jus, Buttered Pecans, seasoned with Cayenne and Fenugreek, served between two sweet yeast doughnuts made fresh daily in-house at Service Bar. A portion of proceeds from the sales of their fried chicken sandwich throughout the month will be donated to Safe Shores (

"This sandwich strikes a balance between our two roles in the kitchen - with strong sweet and savory elements”, said Chef TiffanyMacIsaac and Chef Kyle Bailey. “It’s ridiculously indulgent! We're excited to be bringing this sandwich to Service Bar's FRIED culinary series."

Service Bar Tiffany and Kyle.jpg

"With the ongoing buzz surrounding Popeye’s and Chick-fil-A's fried chicken sandwiches, we thought it would be fun to organize a creative community-centric fried chicken sandwich series at Service Bar - FRIED - featuring some of our favorite chefs in the DC area and giving fried chicken sandwich lovers access to many of the popular sandwiches only available in Virginia, Maryland, and other parts of the District", said Chad Spangler, co-owner of Service Bar. "There are so many talented chefs here that are doing unbelievable things with fried chicken sandwiches so we're excited to be able to continue to showcase them along with our drinks. Everyone knows fried chicken pairs well with Champagne so that will be an option to enjoy with the sandwiches along with a selection of beers and our hyper seasonal craft cocktails."

Each month a new notable local chef will have the opportunity to debut their version of the perfect fried chicken sandwich including critically-acclaimed Executive Chef Johanna Hellrigl of soon-to-open Mercy Me, and Chef Opie Crooks of A Rake’s Progress, to name a few, and with additional chefs being added to the line-up in the coming months.

Reservations are not required, sandwiches are not available for carryout or delivery, and the fried chicken sandwiches will be offered on a limited first-come first-served basis throughout each month. Doughnuts for the sandwiches will be made in-house and are expected to sell out quickly daily.

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Opened in the District’s buzzing Shaw neighborhood in 2016, Service Bar serves as the quintessential casual neighborhood cocktail bar and industry gathering spot serving up a hyper local assortment of craft cocktails and comfort food selections including their popular fried chicken. With veteran barmen Glendon Hartley and Chad Spangler running the show, and Manager Christine Kim at the helm, Service Bar continues to receive praise for its commitment to utilizing local and seasonal ingredients, and creativity, plus its position as an industry hub. Service Bar is open six days a week – Tuesday through Thursday 5:00pm to 2:00am, Friday and Saturday 5:00pm to 3:00am, Sunday 2:00pm to 2:00am w/ DJ at 9:00pm. For additional information on Service Bar, please visit or call 202.462.7232.

Sunny and sophisticated, clean and modern, the pastry shop of dreams, Buttercream Bakeshop, anchors the Shaw neighborhood in the heart of the Nation’s Capitol. From confections to cakes that punctuate life’s special occasions, acclaimed chef-owner Tiffany MacIsaac and her partner / lead decorator Alexandra Mudry-Till tap into a realm where fondest memories meet wildest fantasy. As a treat for the senses, guests are first met by the glorious smell wafting up from the bakery, and secondly the joyous display of picturesque, Instagram-worthy baked goods and cakes all gussied up for those eager to snag before they’re gone. Delve into a chocolaty “Happy Camper” that riffs on a classic S’more or marvel over an Oreo Gem, bejeweled in white chocolate and rosy marbling. Wedding cakes that capture the most serene vision-in-white, or the most exuberant burst of color, are the pièce de résistance. The beloved glazed Cinnascones and sublime sea salt and honey-sugar-laden “Queen B” breakfast buns could happily whisk your morning commute into a joyride. The diminutive pastel interior belies the bakeshop's mammoth industrial kitchen below, where the team has the capacity to produce mountains of small-batch sweets and towering two-to-ten-tiered cakes. Buttercream's cheerful downtown setting is ideal for ritual visits, enhanced by a cup of local Compass Coffee.I It’s a piece of cake to order online from a raft of baked goods to a celebration or pre-design cake customized to your heart’s content. To Tiffany and her team, the wise Julia Child said it right: “A party without a cake is just a meeting!”

Chowder and stuffies, oysters and smashburgers: The Salt Line is where Washington, DC heads for a taste of ‘Down East.’ Long Shot Hospitality’s oyster-and-ale establishment channels the lively, no-nonsense vibe of old New England fish houses, and draws its freshness from the bounty of the Chesapeake and surrounding fisheries. In addition to an enviable raw bar, clam-shack classics, and simple seasonal “Fresh Catch” preparations, Chef Kyle Bailey takes it a step further with an extensive seafood charcuterie program and inventive menu items featuring under-utilized local species. Bailey was handpicked to lead the Washington chapter of Dock-to-Dish, a national grassroots organization dedicated to restoring the sustainability of the wild seafood marketplace by creating symbiotic links between chefs and fishermen. Echoing the food menu at The Salt Line, the beer list is similarly focused on local and New England craft breweries, while specialty cocktails reflect a distinctly New England heritage. Since opening in May 2017, The Salt Line has received notable critical acclaim –hailed as “an instant hit, with superb seafood and a view to match,” and awarded three stars from Washington Post food critic Tom Sietsema, and consecutively ranked on Washingtonian’s 100 Very Best Restaurants list in 2018 and 2019.



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