Bad Randy's

We’ve got 8 levels of hot chicken heat. They’re the real deal, boy. We get HOT. Just remember: if you come to Bad Randy’s and get #8, the next morning you’re gonna do a #3. Happy Labor Day!

🚨 NEW MERCH DROP 🚨

Are you feeling Randy’s, baby?
$25 - all sizes

Also, PSA — we are a small restaurant and we get BUSY. Currently 60% of our business is from 6pm-8pm on Fridays and Saturdays. Unfortunately, we just can’t serve the entire city during these small windows. If you come during these peak times, expect to have longer wait times, especially if you order bone-in fried chicken. You just aren’t going to be in and out in 30-40 minutes. There is just only so much space for both seating and cooking. What you may not see is the 20-top party upstairs, the Rouge Room in the back filled and every seat in the main dining room occupied.

I’d you’d like to visit us and enjoy a more casual, timely experience: Wednesday and Thursday are perfect. Outside of peak hours on Friday and Saturday are great. And our Sunday brunch is really a delight and has yet to get super busy.

Thanks for your understanding, and get your new BR tee today! Only at Randy’s! Open 4p-10p tonight!

Coq au Vin——>
Burgundy braised & smoked chicken legs, burgundy gravy, baguette

Chicken in wine. Historically, roosters would be butchered and braised in wine for hours to tenderize the tough meat. We impart the same flavors a bit differently here. We brined the legs in wine overnight then smoked them for a bit more depth. Finished in a rich burgundy gravy. 10/10.

Try one yourself and let us know. Open til 10pm, only at Randy’s!

Today we upgraded our French onion soup procedure.

More onions, stewed and caramelized for hours and hours.
Burgundy wine, fresh thyme, beef stock, butter, toasted baguette croutons, 2 thiccc boi slices of broiled Gruyère cheese, and a SOLID dose of smoked brisket drippings.

Smoky, melty, savory. NOT demure. Nothing modest going on here. Packed to the baguettes with flavor.

Open til 9pm tonight, only at Randy’s!

Something spicy this way comes…

We got together with the JRL Local crew this weekend to film something spicy for y’all. We love collaborating with local companies, and Jorren’s crew is always tops.

Stay tuned for the video! If you have any bodacious collaboration ideas, let us know! Open 4p-9p tonight!

Yo! We’ve got our first late show on the books!

Nina Snoogans live at Bad Randy’s with Emily Burden opening.

Nina has a modern folk sound with thought-provoking lyrics examining the status quo and inequities in life. We’re stoked to have her!

Set your calendars to Friday, September 27th. We’ll see you at Randy’s!

Today we are bad brunchin on

B R E A K F A S T T A C O S
Chile-glazed bacon, scrambled egg, mozzarella, pickled onion, jalapeño, cilantro, lime, flour tortilla

Open til 2pm, only at Randy’s!

We thought we were gearing up for fall this week, but boy howdy the mid-90s are back like dragging JNCOs and that good Mariah, baby. That heat index like
🎶 NO WAY, YA NEVER GONNA SHAKE ME 🎵

Get hot and cool off at Randy’s with our featured cocktail:
Aloe for your Burn—>
Chareau aloe liqueur, lime simple syrup, Empress gin, violet liqueur, garnished with cucumber & mint

It’s a delightful refresher worthy of your indulgence. Open 4p-10p tonight, only at Randy’s!

🚨 NEW CHEESECAKE DROP 🚨
By request:

Apple Cider Donut Cheesecake——>
Graham crust, whipped cream, house made cider donut
That donut is dunked in butter and cinnamon sugar booooy stop

Aaaaaaaaaand

The Belly Burger——>
Berkshire pork belly patties, American cheese, chili pepper mayo, charred corn & tomatillo relish, Martin’s potato bun

Bruuuuuh. Both these berthas are hard Ws. Lip schmackin.
We’ve got the vibes heavy and we’re here til 9pm tonight, only at Randy’s!

Sometimes mistakes happen. Sometimes there is miscommunication. Sometimes 20lb of chicken comes in at once and ticket times take a bit longer than desirable. That is just how it goes sometimes. I do hope in those situations that you speak up and let us correct any issues to ensure you have a great experience. We don’t want those mistakes for you either. We just kind of accept that these things will happen and try to curb those situations as best as possible. But there are lines.

And we don’t normally do this, but I have to post this review we received. We dump so much seasoning in the chicken flour mix. It’s borderline absurd. Spices, herbs, umami. So much. Not to mention we brine our chicken in a salt and brown sugar solution for 24-48 hours before it even hits the breading station, the seasoned buttermilk and the extra seasoning that goes on after frying. One thing is sure: there’s a whole lotta flavor in our chicken. We’ve even had people tell us the “level 1: southern” flavor is too spicy. So in all seriousness, if you are the one who left this review, you should honestly consider seeing a doctor. Not kidding. Something is wrong.

Were open 4p-9p today. Try our chicken yourself and let us know if we’re wild or not. We’ll see you at Randy’s!

Have you BAD BRUNCHED yet? Not bad bad, but like dang that hot chicken & waffles is big bad, babe.

Brunchin til 2pm, only at Randy’s!

All you BBs who’ve been asking me about seafood. 🎣

The Hot Fish Sandwich——>
Fried cod filet, slaw, tartar sauce, pickles, brioche
And just like the hot chicken, pick your heat level. 8 levels of joy and pain. We don’t have an extra fryer, so we’re doing them old school. Shallow frying in a big cast iron skillet on the stove. Also available:

Red Potato Salad——>
Creamy, baby
Get it with anything, get it with everything. Hell yeah.

It’s hot fish, baby. Only at Randy’s! Here til 9pm!

2015: Researchers link spicy foods to decreased risk of mortality

Chinese researchers published data positing that, adjusting for all other factors, diets that include a meaningful amount of chili peppers six or seven times a week reduce overall risk of mortality by up to 14%. Similar decreases in specific conditions such as cancer and heart disease were also linked to spicy chilies.

See? Bad Randy’s serving up that stuff.

Y’all have been showing us the love this week, and we thank you! You really hammered us last night and that is the stuff we do like. Unfortunately we can’t fit the 15-20lb of fried chicken that y’all ordered all at the same time in our fryers at once, so we really appreciate the patience! Have yourself a rye or bourbon flight while you wait, if you’d like. We truly appreciate the love!

Open 4p-10p tonight, sweet thangs.

Art by pops:
Bad Randy
Greg Galey
Reclaimed barn wood

🎶 guess who’s back, back again 🎵

Back for the first time:

The Badder Randy Burger——>
Mustard-griddled patties, butter, muenster cheese, French onion jam, Russian dressing, shredded lettuce, tomato, pickle, brioche

This is a reworked version of the Bad Randy burger from the old restaurant. We thought it was only right our namesake make a comeback.

Let’s be bad tonight! Here until 9pm, only at Randy’s!

Also, regarding our Tuesday post: our main dining room decor was directly inspired by 1995’s Devil in a Blue Dress starring Denzel Washington. The winner has been contacted. Thanks for playing! More trivia in the future!

On our last cheesecake, somebody commented “I thought that said crab Rangoon cheesecake lol” and tbh I took that personally.

So here you go:
The Crab Rangoon Cheesecake——>
Ritz cracker crust, creamy blue crab filling, sweet Thai chili sauce, fried wontons

1 part crab
1 part nobody asked for this

Whattaya think? Try this atrocity and let us know, only at Randy’s!

We’re giving away a $50 gift card to the person who can correctly answer this question:

What film released in the mid 1990s directly inspired our main dining room decor?

Hints:
Legendary actor
Crime/mystery
Post WWII

Comment your guess and share this post! We’ll announce the winner tomorrow!

Gift cards are finally here! Need a gift card for a friend? We can load this puppy with up to one million dollars.

Also, I’d just like to take a second to say how truly thankful we are for all of you. It’s been the most brutal summer for so many restaurants and local businesses, and you all are really helping make a difference. When we see our regulars and friends and family and strangers here enjoying themselves, we are infinitely grateful, especially when there are other great local events going on (which you should also try to get to).

I know in these times we have to be more selective than ever how we spend our valuable dollars, so it means the world when you come in and spend them with us. You could have been anywhere in the world, but tonight you’re here with us. ♥️ 🙏🏼

4p-10p tonight, y’all. We’ll see you at Randy’s.

Wake up babe, Randy’s new cheesecake dropped.

The Snickerdoodle Cheesecake——>
Vanilla cream cheesecake, cinnamon graham crust, whipped cream, cinnamon sugar, snickerdoodle cookie

🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

Do you know the difference between cinnamon sugar cookies and snickerdoodles? A single ingredient: cream of tartar. That tang is nice against the sweet goodness. You GOT to have that tang.

🎶 it don’t mean a thang, if it ain’t got that tang 🎵
or whatever Duke Ellington said.

Come get yer fix tonight! Here til 10p, only at Randy’s!

It’s new menu day! A few changes to our menus:

• Spicy crab linguine in vodka sauce is in the house
• Mama’s big blondie + strawberry shortcake on the permanent menu is proof dreams do come true
• new cocktails: lazy margarita, black manhattan & cherry Cuba libre (suped up rum and coke)

But what we’re most excited about are bourbon, rye & tequila flights (pictured). Pick 3 pours within any pricing tier. This option is perfect for branching out and trying new labels!

Come see us today and try some new goodies! 4p-9p, babies. Only at Randy’s!

“There are two kinds of people in this world. There are people who like the relentless futility, heat, pressure, the madness, the insanity of restaurant kitchens, and then there’s everybody else: normal people.” - Anthony Bourdain

We are seeking to add a fellow maniac to our kitchen team. We are searching for the perfect line cook for Bad Randy’s. We are a small, tight knit crew working in close quarters. It’s chilly in the winter and hot as hell in the summer. There are multiple flights of stairs. The job isn’t difficult in a technical ability sense, but it can certainly be demanding. It can also be just as rewarding. We thrive on casual good vibes but also require discipline and willingness to learn and improve. A good attitude is mandatory.

We are very proud of what we are doing and we have a long and stratospheric list of future plans. There will be plenty of room to grow and potentially move up as well if that is a desire.

Message my personal page or the restaurant page with your last 5 years of job history and any relevant experience to set up an interview. Experience is preferred but not totally required. A proper mindset and attitude are drastically more important. We will make a fair offer based on experience, skill set and overall qualifications + attitude. If you want to be part of something different in this industry, something locally owned with an emphasis on people and community and inclusivity, message us asap for interview. We’ll see you soon!

Potential new menu item tester #3:

Spicy Crab Linguine——>
Maryland lump blue crab, vodka sauce, bacon, red Fresno chile pepper, herb bread crumbs

Oh my. She spicy, she savory, she delicious. This lil lady isn’t quite available yet, but let us hear it: yay or nay?

4p-10p tonight, only at Randy’s!

I asked my dude to do a painting for the restaurant with late ‘60s spaghetti western type vibes and he whipped this bad bertha up. We give this piece a 24.5/10.

Open 4p-10p tonight. Stay BAD, my friends.

We’re currently interviewing line cooks to join our team! Message the restaurant page or my personal page with any relevant experience and job history for the past 5 years. I’ll message you back to set up an interview. Once again, please don’t comment or message “interested” without any other information.

Photo and drink by Bree W
The Lazy Margarita

1.5 oz Teremana
1 oz Dry curaçao
Jarritos Soda ( flavor options: mandarin, fruit punch, lime, pineapple, tamarind, and grapefruit)
Tajin rim

Get yer fix, only at Randy’s!

Helloooo sweet ones, it’s a big week at the Rand’s!
We’ve got the second tester menu dessert:

Strawberry Shortcake——>
Honey butter biscuit, strawberries, vanilla icing, strawberry icing, whipped cream 10/10

And for national tequila day:
The Spicy Rooster——>
Exotico, muddled jalapeño, agave simple syrup, dry curaçao, lime

Alsoooo our website is finally LIVE! Link in the comments! We’re still improving some functionality but you should be able to make reservations and order online! Cheers!

Come on in to Randy’s and let’s have a ball (and a biscuit). 4p-9p today!

One of my favorite pieces on our walls. I read it at least weekly. Old friend G-Fro is an amazingly talented writer, and I’m gracious to own this piece of industry love. ❤️

Did you know we’re open for BAD BRUNCH and the menu is all that?
Every Sunday, 9a-2p! Patio is open, provided the weather allows.

📷 1. Hot Chicken & Waffles
Belgian waffle, spicy fried chicken tenders, hot chile honey, strawberry butter

📷 2. Avocado Toast
Toasted sourdough, avocado, sunny egg, hot chili crisp

Mimosa flights, house made bloodies, nitro cold brew, tasty treats. We’ve got what you need. Check out BAD BRUNCH today, only at Randy’s!

G A D Z O O K S B A B I E S

We’re working out some dessert menu kinks a bit. My mom always makes desserts for everyone’s birthday’s and the last few times, those babies have been hittin. So she inspired this behemoth:

Mama’s Big Blondie——>
Chocolate chunk blondie brownie, house vanilla bean gelato, pretzel bark, peanut butterscotch

•gelato is like ice cream but healthier. More milk than cream and no eggs. Totally healthy. (Don’t sue us)
•pretzel bark is pretzels, butterscotch base, white & dark chocolates
• peanut butterscotch = rum butterscotch finished with that Peter Pan PB. The flavor finishes like toffee. Big time yum.

Come try this blonde baby and let is know if it’s a nah or OH HELL YEAH. 4p-10p tonight, only at Randy’s!

Meet Paxton Brock. Paxton is the 8-year-old son of one of our employees. Paxton did this piece titled “Eagle Eye” to hang up for sale in the restaurant.

Managing a restaurant is more difficult than ever these days, but these are the moments we remember. Being able to help facilitate art and artists in our community in any measurable way is so important and feels amazing. When this little big dude brought this piece in, it really made us feel something. How special of a platform do we have that we can help support young people in their artistic endeavors?

When asked how much he’d like to sell this for, he said “25…or more”. Perfect. So come see us at Bad Randy’s for some grub and bevvies, and check out the rest of the local art we’ve got for sale. And if you’re in the market, purchase Paxton’s Eagle Eye for $25 (or more). 4p-10p tonight.

We have the big yums this week. What’s better than the old Reuben? This big ol girl right here:

The Pastrami Reuben——>
Pastrami, sauerkraut, Gruyère cheese, Russian dressing, marble swirl rye

House smoked pastrami - cured, dried, seasoned and smoked brisket
Kraut - that Boar’s Head good stuff
Gruyère - the cheese American Swiss wants to be. So good
Russian dressing - Mayo + ketchup base, pickles, chile peppers and more
Marble swirl rye - the depth of pumpernickel + the subtlety of light rye

Starts now, only at Randy’s! Here til 9pm!