Pluma traces back to a food stand brothers Giancarlo, Robert, and Ruben Rodriguez ran at the Yellow Green Farmers Market in Hollywood, Florida, cooking off family recipes. That led to a bigger restaurant in Miami's Design District with a broader Southern menu, but the chicken sandwich outsold everything else, and the brothers eventually narrowed the concept down to just that — sandwiches, fries, and house sauces, all fried in beef tallow with no seed oils anywhere in the kitchen.
The menu stays tight: four chicken sandwiches — the O.G. 2.0 with buttermilk herb ranch, the Hottie with hot sauce and slaw, a BBQ + Cheddar with guavacue sauce and Vermont cheddar, and a Smash Bird built from ground chicken patties — plus individually served tallow tenders and hand-cut, twice-fried fries. Milkshakes are made with grassfed vanilla bean ice cream blended to order, and the lemonade is squeezed in-house with raw cane sugar.
It's a small, casual counter near MiMo — order at the register, food comes out in paper bags, seating is limited. The chicken comes out of the fryer crunchy on the outside and juicy inside, pulled at the right moment rather than left to sit.
The menu stays tight: four chicken sandwiches — the O.G. 2.0 with buttermilk herb ranch, the Hottie with hot sauce and slaw, a BBQ + Cheddar with guavacue sauce and Vermont cheddar, and a Smash Bird built from ground chicken patties — plus individually served tallow tenders and hand-cut, twice-fried fries. Milkshakes are made with grassfed vanilla bean ice cream blended to order, and the lemonade is squeezed in-house with raw cane sugar.
It's a small, casual counter near MiMo — order at the register, food comes out in paper bags, seating is limited. The chicken comes out of the fryer crunchy on the outside and juicy inside, pulled at the right moment rather than left to sit.