Filly Luv has redefined comfort food with recipes of exciting, bold flavors possessing modern energy, creating a community hot spot. Located in Brooklyn, New York, owner Deja Bond has turned her childhood dream into an entrepreneurial vision serving signature fried chicken and bubble tea pairings based on family recipes with new innovative twists. Delivering crunch, creativity, and crave-ability in every bite, customers enjoy sauces like Hot Honey Garlic, Sriracha Aioli, and Sweet Chili that turn familiar dishes into standouts. The décor at Filly Luv reflects local city roots, designed in colors of black, yellow, and white tones with a minimalist, street-chic edge.
At Filly Luv, customers experience full-of-love hospitality in an ambiance of warmth, with guests treated like family. I recently interviewed Bond about her restaurant that celebrates culture, connection, and community. Below are highlights from our conversation.
Has social media been important to your awareness, customer engagement, and growth?
Yes. It’s how we built awareness, connected with our community, and turned first-time customers into loyal fans. Platforms like Instagram and TikTok allow us to show more than food—we share the culture, creativity, and personality behind every dish. From viral sauce drops to behind-the-scenes clips of our team, social media has helped us expand catering, attract partnerships, and even earn celebrity attention.
What role has your family heritage played in your recipes?
Family and heritage are at the heart of the menu, reflecting how I grew up surrounded by food that brought people together. Our specialty is fried chicken served with signature hot honey garlic sauce that can be ordered in a few ways, including chicken tenders and fried chicken sandwiches with a side of mouth-watering loaded fries. Customers love our bubble teas offered in a variety of flavors, including taro and vanilla chai blends. We are the perfect spot for lunch, dinner, or an afternoon pick-me-up, whether you’re looking for something quick to go or plan on staying as our guest.
How have you applied your master’s degree in data science to the running of your restaurant?
Earning my MS in Data Science from NYU taught me to think analytically about every part of the business, from forecasting inventory and tracking sales trends to measuring marketing ROI and customer behavior. Data helps me understand what flavors resonate, when demand peaks, and how to optimize staffing, costs, and delivery platforms. This learning has also shaped how I test ideas and measure the value of new menu items and promotions, as well as partnerships. Having a data-model approach has turned creativity into strategy, helping us scale with precision while maintaining the soul of the brand.
How were you supported by the nonprofit NYPACE (New York Professional Advisors for Community Entrepreneurs) in your journey?
I had the vision and flavor profile, but NYPACE helped me strengthen the financial side of my business from margins to cost structure to projections. We began as a pop-up, and they worked with me one-on-one to build clear financial models, understand true profitability, and plan for long-term scalability. That guidance gave me the confidence to open a permanent location without losing control of my costs. Quite simply, their mentorship taught me how to run a business built to last, and they continue to be a resource as we prepare for expansion and franchising.
Do you have a community give-back program?
We donate meals to local schools, small business events, and organizations that pour back into Brooklyn like The United Boys Club. They are a youth mentoring organization doing incredible work to keep young men on a positive path. We have sponsored their community lunches and youth events to be sure the next generation knows they’re seen, supported, and celebrated. Watching those kids light up over a meal reminds me that success isn’t just measured in sales—it’s about how much love you give back.
What are your biggest tips for aspiring restaurateurs?
Start with a clear vision and a solid foundation. Know your numbers, trust your instincts, and stay true to your flavor—literally and creatively. The restaurant business will test your patience and your purpose, so build systems that support your dream. Don’t be afraid to start small, grow intentionally, and lead with gratitude. Consistency, community, and authenticity will always outlast trends.
Tenyse Williams is an award-winning Brand Strategist, an Adjunct Instructional Specialist at Columbia University and George Washington University, and Founder & Chief Communications Officer of Verified Consulting, leading a team of digital marketing professionals amplifying awareness for their clients. Follow her on LinkedIn.
