What You'll Get
Choose from Four Options
- $11 for $20 worth of breakfast for a party of two or more
- $22 for $40 worth of breakfast for a party of four or more
The breakfast menu is served Monday–Friday from 7 a.m. to 11 a.m.
- $16 for $30 worth of dinner for a party of two
- $30 for $60 worth of dinner for a party of four
The dinner menu is served Tuesday–Thursday from 5 p.m. to 9 p.m. and Friday–Sat from 5 p.m. to 10 p.m.
The Fine Print
Promotional value expires Nov 15, 2014. Amount paid never expires. Not valid until 24 hours after purchase. Limit 1/person, may buy 1 more as a gift. Limit 1 per visit. Limit 1 per table. Limit 1 per group, per day. Valid only for option purchased. Reservation required by phone only; not valid with OpenTable reservations. Dine-in only. Must provide 21+ ID to receive alcoholic beverages. Merchant is solely responsible for all sales and delivery of alcohol. Must purchase meal. Not valid on federal holidays. Valid only at Washington Blvd location. Not valid with any other promotions, discounts, or specials. Not valid during lunch 11am-5pm. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Wishbone Restaurant
Though Joel Nickson and his brothers didn’t open the first Wishbone until 1990, the restaurant’s history actually dates back to World War I. Their grandfather, an American soldier, met their grandmother in France, and convinced her to come back to rural North Carolina with him. Once in America, she began to experiment in the kitchen, applying French techniques to ingredients she could find locally. In that simple desire to adapt, she unknowingly designed an approach to food that would be carried through her family's next two generations.
After Joel was born, his family eventually relocated to New Jersey, but he carried a torch for the French-Southern meals he grew up on. At 15 he took a job at a soul food restaurant, and went on to apprentice at famed New York City establishments 21 Club and Quo Vadis. He then followed his roots back to North Carolina, becoming the head chef at a resort there before getting an invitation from his brothers in Chicago: they wanted him to help them open their own restaurant. He agreed.
Naturally, the project became a family affair. The brothers and a sister-in-law helped build the space with their own hands. Once it was ready, their mother, Lia, covered the walls with her surrealist, farm-inspired oil paintings. They started out serving breakfast and lunch in a style they call Southern Reconstruction, which integrates everything their family had tasted or prepared in France, North Carolina, New York, and Chicago—with an extra bit of Creole spice. As the Nicksons supplied larger and larger crowds, they decided to start serving dinner as well. Beneath fried-egg light fixtures, diners can start their day with buckwheat pancakes or shrimp and grits, and dig into dinners such as blackened catfish or NC-style pulled pork, sometimes served by Joel’s own children.