In the spring of 2017, a group of childhood friends decided to start serving hot chicken in a parking lot. On a night in May, Arman Oganesyan, David Kopushyan, Tommy Rubenyan, and Gary Rubenyan pitched a tent in East Hollywood and started packing boxes of curly fries, kale slaw, and brick-red tenders for customers drawn in by the scent of hot oil and spice.
Since then, Dave’s has become a phenomenon. Since opening the first brick-and-mortar shop in 2018, the team has opened nine locations across California, as well as one in Canada. At their various counter service shops, devotees order piles of tenders and sets of sliders,
→ Continue reading at Eater