James Beard Award–winning chef Bradley Ogden and his son, chef Bryan Ogden, announced the opening of their latest venture, Funky Chicken, in the Heights neighborhood of Houston. The fast-casual restaurant features one of America’s favorite comfort foods: roasted and fried chicken prepared using local, farm-to-table ingredients.
At Funky Chicken, guest can expect farm-raised, organic birds. The 70-seat restaurant offers something for everyone; whether guests want white or dark, roasted or fried, the restaurant can cater to any taste. Also available are “funky-style” pot pies with buttermilk-biscuit crust served in individual or family-style portions. The menu also includes a chicken sandwich, salads, and sides including Funky Fingers with a house-made Ranch dressing and traditional mac and cheese. Vegetarians also have an option with Gardein, a vegetarian chicken substitute.
Bradley is recognized as a pioneer in the culinary field for transforming traditional American food into updated fare. He rose to prominence as the executive chef at San Francisco’s Campton Place Hotel. Later, Bradley and partner Michael Dellar opened The Lark Creek Inn in Marin County, just north of San Francisco. It was followed by One Market Restaurant in San Francisco, Lark Creek with locations in Walnut Creek and San Mateo, Yankee Pier in Larkspur, Parcel 104 in Santa Clara, and Arterra in Del Mar. In March 2003, Bradley partnered with Caesars Palace to open Bradley Ogden, his first restaurant outside of California. The restaurant went on to win the Best New Restaurant Award from the James Beard Foundation. His first cookbook, Bradley Ogden’s Breakfast, Lunch and Dinner, won the International Association of Culinary Professionals Award. He was also the recipient of the Best Chef California Award by the James Beard Foundation.
Bryan is regarded as a rising chef. He has worked with the late Charlie Trotter, Michael Mina, Alice Waters, and Michel Richard. After opening the Bradley Ogden restaurant in 2003 at Caesars Palace in Las Vegas with his father, the restaurant went on to win the James Beard Award for Best New Restaurant in the Country.
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