A brand new fried rooster restaurant is swooping into San Antonio: Referred to as City Chook, it is bringing tenders and sandwiches to 3 new places.
Two of the places 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 couple of month or two not on time. The 2 beforehand introduced places have been initially anticipated to open in March 2025.
City Chook is a rooster tenders idea with rising ranges of warmth. Signature gadgets embrace: the tender basket, with two tenders, bread, alternative of aspect, pickles, and Chook Sauce for $12.75; and the Sando combo, with two tenders on a toasted bun with kale slaw, Chook 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 places throughout Texas, together with in Fulshear, Houston, Spring, School Station, and San Marcos.
Alongside the debut San Antonio places, it’s also 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 known as Continual 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 completely different fry choices got here from creating completely different mixtures that will work for that idea,” Brandon says.
“We’re type of working out of room in Houston,” he continues. “We go into lots of second technology places the place earlier eating places have closed so we are able to transfer faster with the gear that’s already in there.”
