The spice trade played an important role in changing the world as we know it today, the driving economic force from the 15th century until early modern times. It is hardly surprising, then, that the route these traders took would inspire a revolution of a restaurant—specifically of its menu.
Spurred by the acquisition of a new space, Peri-Peri Chicken knew it was time for a change. It is now Peri- Peri Charcoal Chicken and Sauce Bar. Their logo has also changed from the vague lines and shapes that make up a chicken head to that of a stronger, more defined character—like a determined Foghorn Leghorn. The overall look of the restaurant also got an update, and there is nothing subtle about the changes. It has waved goodbye to the dimly lit space with white fastfood-inspired tables. The new Peri-Peri Charcoal Chicken and Sauce Bar looks more lively with colorful bottles lining the walls, and modified container drums painted bright red serve as dining tables. Sheet metal roofing, also painted red, serve as ceiling accents, complemented by droplights encased in different colored jars. Mismatched wall panelings, wooden shutters and wooden railings give the place a rough, unfinished look.
More importantly, it has expanded its menu. If before, it leaned more towards Iberian cuisine, now, following the route of the spice trade, it has added dishes inspired by the flavors of Europe, Africa and even South America. This sort of flexibility has allowed the restaurant to highlight its signature dish, Peri-peri Chicken, with different flavored salts and dry ingredients, as well as incorporating it in different dishes like sandwiches, pasta or pizza.
But the biggest change is the addition of a sauce bar, which currently has 12 different dipping sauces available. It is a huge and ambitious lineup inspired by the many different ways chicken is served in differnt areas of the world. Local favorites like Honey Pinakurat and Thrilla O’ The Grilla, which is a spicy catsup mix, make an appearance alongside international favorites Cajun Remoulade and Hoisin Sesame.
