Down Low Chicken is turning 8 and to celebrate they are launching their latest menu update with combos, new sandwiches, and now desserts. This is a tradition they have kept for at least the last 3 years, that I have been participating in.
We met the friendly and enthusiastic owner Doug outside, who was happy to share with us the highlights of this update and new items yet to drop.
As an easy way to order and a great way to bundle and save they now have combos. A set met with options for both families or a couple, for those looking for their sandos or their fried chicken in tenders or as their signature pieces.
Speaking of saving, Doug also revealed that they are actively trying to reduce their regular prices. This is in response to customers asking for and bringing to their attention the need for affordable everyday food. So Downlow is acting in order to have the food reach more people and be more approachable. One way to do this is to serve dark meat (which is my favourite cut and tends to be on more inexpensive side). Going forward the menu will serve predominantly dark meat, with only white meat by request and with a price difference and wait. A run off benefit from this is that you will be seeing larger sandos as dark meat tends to be larger cuts.
We ordered the Double Double combo and enjoyed our meal for two on their outdoor patio. This is 2 sandos, 2 sides, 2 drinks, and 1 dessert to share. Each one with your choice between 4-6 options.
New on their burger menu is The Paisano which is their crowd-pleasing chicken spiced with a fennel chilli spice topped with pepperonata, mozzarella, and a basil garlic mayo. I advise eating this one quick as the weight of the saucy toppings does soak the batter of the fried chicken down. Sadly we had it soggy and void of crunch. This reminded me of a chicken parm with a tomato-y flavour similar to pasta or pizza sauce, plus the surprise pops of sweet pepper. I just wanted some acid to help cut into this dense mouthful. Maybe a pickle onion to have on the side or some of their house made cucumber pickles to refresh the palate with, in between bites.
The Monthly Special was not listed on the menu. This was a fried chicken burger with a sweet chilli heat. Chilli in the mayo, a spice dust over the chicken, and candied jalapeño. This was actually a spicy burger. Not intolerable, but you couldn’t hide the heat here. The pickles were definitely the equalizer balancing out the lingering heat with its candy-like sweetness. Between the two I would order this one again. Although in truth I always lean towards and favour their OG Sando with their DL sauce, slaw, pickles, and pickled onion.
For sides we went classic with their crinkle cut fries. No ketchup needed here they come spiced in a mild dust and dips of your choice. We went with the familiar, tried and true Cajun DL sauce and a jalapeño mayo for variety.
Our second side was their pasta salad. It served as an excellent cooling agent with its creamy sauce, diced slaw, and pronounced aroma of dill. Not a stand alone, but like the fries, necessary in order to add longevity for an otherwise heavy meal.
And for dessert they have new boxed cake, reminiscent of everyone’s childhood favourite McCain freezer cakes. Hearing it described like a “deep and delicious” we had to get it in the DL chocolate. It is also available in a key lime pie and their monthly featured raspberry Earl Grey. We definitely made the right choice as only the chocolate is topped with a crumble of chicken skin with fat and smaltz. Served in a separate baggie to keep things crispy, it truly makes this dessert one of a kind and all Down Low. This is half creamy icing and half spongy cake, and chocolate with the salty umami-ness of chicken. I would recommend visiting for this alone.
And this is why Down low has such staying power. They are constantly trying to improve, with input from their customers and an honest zeal for what they do.
The Downlow Chicken Shack
903 Commercial Drive, Vancouver, BC V5L 2H2
604-283-1385
dlchickenshack.ca
