Why Thai Diner’s Ann Redding is betting on chicken fingers

Few restaurateurs know the art of reinvention like Ann Redding, co-owner/chef behind Thai Diner, the now-closed (and legendary) Uncle Boons and the newly opened Mommy Pai’s in Nolita. 

Over the past decade, the snug Mulberry Street space where Mommy Pai's resides has housed multiple concepts under her and husband Matt’s direction, each with its own personality and purpose. With Mommy Pai’s, Redding circles back to chicken, the original plan for the space (that got sidetracked along the way), but this time in a playful, fast-casual format centered on Thai-inspired chicken fingers.

She shares with us what inspired the latest pivot, why the neighborhood was ready for it, and how her team embraces change as fuel for creativity.

— Interview by Kelly Dobkin, edited by Lesley McKenzie

The space where Mommy Pai's is located has seen a few different concepts. What inspired this most recent pivot?  

The space for us has always had chicken in its DNA. When we first took it on nearly a decade ago, the idea was Uncle Boons Chicken, a rotisserie concept. That shifted and became Mr. Donahue’s, an American diner-inspired concept. Years later, when we reimagined the space again, it felt right to return to chicken—but in a new way: playful, approachable and rooted in the neighborhood.

What made you want to lean into a fast-casual item like chicken fingers specifically for this?  

Our space is small, so we knew we needed an idea that fit. When we started dreaming this up almost two years ago, the neighborhood was missing quick, easy meal options—and we wanted to fill that gap. We also happen to be chicken-finger fanatics (our eight-year-old included), so building a spot dedicated to chicken fingers with a Thai twist just made sense.

What systems or practices have helped you manage these various transitions while keeping your team motivated?  

Change is part of who we are. Our team thrives on trying new things, and their energy keeps every transition exciting—they’re always up for something new and fun.

What's your leadership style and how do you think it motivates and inspires your team?

Both Matt and I are very much old-school, lead-by-example people. We’re in our restaurants every day—often seven days a week— because we want our team to see firsthand what it takes. This business isn’t easy; it demands persistence and hard work. But we also want to show that if you put in the effort, it can be incredibly rewarding and successful.

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The Prep is written by Kelly Dobkin and edited by Lesley McKenzie.