Photography by Kathy Tran

Marco Street, the proprietor of Street’s Fine Chicken, calls the restaurant’s Peri Peri chicken “sin-killing good.”

“It burns whatever ails you,” he says about the Portuguese-style marinated dish. “It burns your mistakes right out of you.”

Street, who is the son of Dallas restaurateur Gene Street, grew up on Bubba’s and big fluffy biscuits, so it’s natural that he has a passion for poulet. He calls his menu a glorification of chicken. People flock to the scene for three main recipes: the Peri Peri, the bone-in fried and the traditional French roasted chicken, made with herbs de Provence, brown sugar, salt, pepper and lemon juice. The meat, which comes from small birds raised in Nixon, Texas, near San Antonio, is free of antibiotics and added hormones. Every piece of the poultry is brined in salt water and a little sugar. Tenders and fried chicken are the most popular items, Street says, but he likes the roasted recipe so much that he eats it every day. 

Photography by Kathy Tran

Other items include the “Sin Killer Thigh Sandwich” with havarti, arugula and escabeche onions, a Nashville-style hot thigh sandwich, chicken potpie and chicken fried chicken. The “smoked chicken lollipops” are smoked drumsticks fried with Grand Marnier horseradish molasses sauce. You can also indulge in the wings or chicken and dumplings.

Bourbon sriracha glazed meatloaf, shrimp and grits and salads round out the menu. Sample such sides as whipped potatoes, black eyed peas, collard greens and brie mac and cheese. The restaurant serves beer and wine on tap.


Owner Marco Street graduated from Booker T. Washington High School and played music in Austin after graduation. He has nine guitars and a piano in his home, where he plays for infant daughter, Golden.

Street grew up in the restaurant business, making sour cream and cheese enchilada plates for Tex-Mex dishes as a kid, busing tables and then waiting on customers throughout high school at Cantina Laredo, Spaghetti Warehouse and Good Eats.

“The heart and soul of any restaurant is meeting people and forming relationships with them,” he says.

Street’s decor is a gallery of chicken art, including abstract paintings by Salado artist Lonnie Edwards. Edwards, the author of “The Claw Can Draw,” places a paint-covered canvas down and lets chickens roam over it. Think of their feet as paintbrushes.

Unlike the Cedar Springs Road location, the restaurant on Forest Lane caters to families. The service allows you to get in and out a bit faster, Street says.

Four of the six Street siblings are in the restaurant business. Dad Gene Street offers advice. “He loves watching us,” Street says. “He says, ‘Don’t worry about the extremely competitive dining scene that is Dallas. Focus on what you do well and serve your neighborhood.’”

Street’s Fine Chicken

5211 Forest Lane, Suite108

Hours: Sunday-Thursday, 11 a.m.- 9 p.m.

Friday-Saturday, 11 a.m.-9:30 p.m.

Phone: 972.803.5181

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