Est. 2018 · A story of passion, community, and the perfect crunch.
Urban Bites started with a simple belief: that fried chicken — when done right — is one of the most soul-satisfying things a human can eat. In 2018, John and Sarah Smith left their respective careers to pursue that belief in a small kitchen with a borrowed fryer and a family recipe passed down three generations.
We obsess over every detail. Our chickens come from small farms less than 80 miles from our kitchen. Our marinade soaks for 24 hours minimum. Our oil temperature is tested every 15 minutes. We don't cut corners because we know that you can taste the difference between food that's made with care and food that's simply made.
Today, Urban Bites serves hundreds of guests daily, but our values haven't changed. Every plate that leaves our kitchen carries the same love and attention as that very first batch from 2018. This is our community, and you're always welcome at our table.
— John & Sarah Smith
Every ingredient is sourced locally from trusted farms. No frozen shortcuts — ever. We know our farmers by name.
Our chefs are trained to treat every bird with respect. Precise temperatures, perfect timing, golden results every single time.
We're not just a restaurant — we're a gathering place. We donate 5% of profits to local food banks every quarter.
Head Chef & Co-Founder
"I've been cooking chicken since I was 9 years old. Every day I try to make the best version of it I've ever tasted."
General Manager & Co-Founder
"A great restaurant is 20% food and 80% how you make people feel. We work hard on both."
Pitmaster & Grill Chef
"Smoke, fire, and patience. That's all you need. The chicken does the rest."
| Monday – Thursday | 11am – 10pm |
| Friday – Saturday | 11am – 11pm |
| Sunday | 12pm – 9pm |