Double Chicken Please is a Lower East Side restaurant & cocktail bar inspired by the exploration and experimentation of traditional drinks and dishes in the spirit of hacking design. The Coop at Double Chicken Please offers inventive craft cocktails that deconstruct, redefine and rebuild iconic dishes into liquid form such as the Japanese Cold Noodle, Cold Pizza, Key Lime Pie, NY Beet Salad, Mango Sticky Rice and others.

Five years in the making, Double Chicken Please opened its doors at the height of the pandemic in November 2020. Following their nomadic, mobile cocktail pop-up program in a 1977 VW minibus hosting unique drinking and dining experiences across the country, the two cocktail champions GN Chan & Faye Chen are finally at home on the Lower East Side.

Just like the name, DCP offers two distinct hospitality experiences and a different cocktail menu in each space. The Front Room serves up an array of draft cocktails in a casual, industrial environment while the Back Room, decked out in mid-century modern decor and lighting, boasts a rotating list of innovative and classic craft cocktails.

An industrial designer by training and a former street magician, GN Chan has long dreamed of opening his own concept which combines his interests. With Double Chicken Please, the industry veteran wanted to expand on his skills to create a space with whimsical and unique drinks and flavors.

Faye Chen, a fellow Taiwanese native, is a veteran of Shingo Gokan’s Speak Low in Shanghai. She has also been in bartending for over a decade and teamed up with GN to reinvigorate the cocktail industry and imagination.

Pop-up Previews in our Volkswagen

Before Double Chicken Please had a permanent home in the Lower East Side, GN and Faye hosted pop-ups across the country to preview the bar concept. It was staged inside a vintage, yellow 1977 VW minibus that GN converted into a mobile bar. Together with Faye, the duo logged 10,000 miles and served 1,200 inventive cocktails across the U.S.

Chicken & Beyond

GN and Faye partnered up with Chef Mark Chou for the first year and a half since DCP's opening, who brought their vision for the DCP food program to life. Mark received his culinary training in the kitchens of Le Bernardin and Eleven Madison Park, equipped with technical expertise and whimsical creativity. From the now-famous Taiwanese-inspired fried chicken sandwiches, to “ice ice weenies” and an array of refined bar bites, Mark was instrumental in DCP's first chapter which elevated the DCP cocktail program.