Double Chicken Please is a Lower East Side bar inspired by exploration and experimentation of traditional drinks and dishes. Our cocktails and food are deconstructed, redefined, and rebuilt in the spirit of hacking design.


Five years in the making, Double Chicken Please opened its doors at the height of the pandemic in November 2020. From their nomadic 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 different experiences in one space. The front bar serves up inventive cocktails on tap and the now famous chicken sandwiches in a casual, industrial environment. The back bar, decked out in mid-century modern decor and lighting, boasts a fine dining menu and a rotating list of contemporary and classic 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, 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 “ice ice weenies” to refined back bar bites, Mark continues to create and conceptualize new and exciting dishes to complement and elevate the DCP cocktail program.

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