A brand new fried rooster restaurant is swooping into San Antonio: Referred to as City Chicken, it is bringing tenders and sandwiches to a few new areas.
Two of the areas have been already introduced in July 2024: one at 22106 U.S. 281 N., Ste. 102 in Stone Oak, and one at 8802 Potranco Rd., Ste. 111. The Stone Oak location is projected to open first, in April. That is adopted by Potranco location in June and the newly added third in August, at 17603 La Cantera Pkwy., Ste. 119.
Though it has been some time for the reason that information first landed, the restaurant seems to be solely a few month or two delayed. The 2 beforehand introduced areas have been initially anticipated to open in March 2025.
City Chicken is a rooster tenders idea with growing ranges of warmth. Signature gadgets embody: the tender basket, with two tenders, bread, selection of aspect, pickles, and Chicken Sauce for $12.75; and the Sando combo, with two tenders on a toasted bun with kale slaw, Chicken Sauce, and pickles, for $15.75.
The idea was based in Houston by husband-and-wife duo Brandon and Chantel Gawthorp, who opened the primary location in Katy in 2020. They’ve since opened 14 areas throughout Texas, together with in Fulshear, Houston, Spring, Faculty Station, and San Marcos.
Alongside the debut San Antonio areas, additionally it is opening its first shops in Dallas-Fort Value.
One notable menu merchandise is the City Fries, like a loaded fries topped with a young and mac and cheese; it began as a limited-edition merchandise earlier than getting bumped as much as everlasting standing.
The City Fries grew to become the inspiration and centerpiece for a companion ghost kitchen they based referred to as Power Fries, which is housed inside every restaurant, that includes street-food-style fries topped with rooster and components akin to mac and cheese or elote.
“Coming off COVID, lots of people have been doing digital eating places, so the totally different fry choices got here from creating totally different combos that may work for that idea,” Brandon says.
“We’re form of working out of room in Houston,” he continues. “We go into a number of second technology areas the place earlier eating places have closed so we are able to transfer faster with the tools that’s already in there.”
