Two Omaha guys and a spicy hen take the pandemic by storm Omaha Dines

Dan Whalen, front, speaks to customers while Moses Moseley and Mike West prepare orders at Dirty Birds. The restaurant was recently a top seller on The Switch. “We certainly underestimated how that was blown up,” says Whalen.


33-year-old Whalen started out as a dishwasher at the kitchen table and worked his way through to Sunday brunch. Moseley, 35, earned a culinary degree in Atlanta and then became a backstage chef for tour artists. He ended up in Omaha when he became the head chef of the Trans-Siberian Orchestra, which begins its annual vacation tour in Council Bluffs.

The secret of their chicken, they said, is lard-based sauce.

“The chicken becomes fat after deep-frying so it doesn’t lose its crispness. It takes from one fat to another, ”said Moseley.

It’s got a lot of cayenne pepper, as well as garlic and a little bit of molasses.


Dirty Birds’ Roasted Chicken Sandwich, which opened at Switch Beer and Food Hall on January 2nd.


“We’ll burn the hell out of it,” said Moseley. “It’s really hard to be in the kitchen when you’re doing it because of all the seasoning.”

The Dirty Birds menu also features a grilled allspice and cheese sandwich with jam on kitchen table bread, devilish eggs, breastfeeding pups, and side dishes like potato salad and beans.

The restaurant and its food received rave reviews on social media almost immediately. Whalen and Moseley said they don’t do social media so they had no idea about the buzz. The restaurant doesn’t even have a phone.

“Dirty Birds has only been open for a week and a half, and I’ve been there three times. This is becoming a problem, ”said a poster on the Omaha Food Lovers Facebook page on January 14th.

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