spatch addison hummus republic flower mound
A dual restaurant concept that focused on chicken ceased after just six months: Spatch Kitchen & Cocktailsa southern-focused restaurant that opened in October in a prominent spot in Addison’s row of restaurants, closed over Easter weekend, posting a note on its door saying it was gone.
Spatch was a full-service restaurant with a fast-casual sibling called Sonny & Sons, also chicken-focused, from Mondana Taghizadeh, which was previously involved with restaurants such as Brined Southern Kitchen and Porcino.
Dishes served like cornbread with deviled egg spread, chicken spatchcock, speckled trout, blackened rockfish, gulf shrimp and pork chop; a full bar offered beer, wine by the bottle and glass, and cocktails such as the Sazerac, Pimm’s Cup, and Martinis.
Sonny & Sons served fried chicken, half birds, quarter birds, tenders and sandwiches, all available at different heat levels, as well as macaroni and cheese, collard greens, coleslaw and potatoes.
Spatch’s closure was brutal. A week before it closed, it was still encouraging people to make reservations for Easter. But diners who showed up for Easter found a restaurant closed.
As for the reasons, a person could point to the location, which has not had a prosperous history. It was mostly a place called Cinco Tacos, the owners’ reboot of an ambitious concept that used to be called Lazaranda Mexican Kitchen, a spin-off of a restaurant in Mexico that was good but never found its footing, even if it wasn’t for lack of trying.
A person might also point out the possible over-saturation of chicken right now, with so many fried chicken places having opened in the past two years. This at a time when American factory farms are cruelly roasting chickens alive to try to stem bird flu, then laying off the workers stuck doing this horrible job. Who in the right mind still eats chicken?
Or someone could cite the background of the team involved, who not been awesome.
A new Mediterranean concept is coming to the Dallas area: Called Hummus Republicit’s a California-based chain that makes bowls and pitas, and it’s opening its first Texas location in Flower Mound, at The Shops at Highland Village.
Hummus Republic is a growing modern casual Mediterranean food franchise specializing in healthier, faster, fresher, lighter and tastier customizable bowls, chopsticks and pitas. Hummus Republic was created in 2013 by a group of friends who wanted to bring their family’s authentic Mediterranean cuisine to busy customers. Our mission is to provide the masses with tasty, convenient, and primarily plant-based meals; and to create accessibility to real healthy foods. Our goal is to raise the standard of “fast food”.
he fresh and healthy Mediterranean concept has been bringing flavourful, mostly plant-based, Mediterranean-inspired cuisine to the masses of Los Angeles since 2014. All menu items are crafted from scratch, using only the freshest ingredients available. to ensure high quality flavor. -targeted meals for each guest.
“Mediterranean is the next hot ethnic cuisine and veganism is the fastest growing food movement in the world,” Weekly said. “Our menu emphasizes our plant-based options, with protein alternatives like vegan beef, falafel and braised vegetables, and 15 plant-based toppings. Many of our customers are neither vegan nor vegetarian, and we always offer animal protein, but the brand clearly resonates with them and it’s very inspiring.
“Since we opened our first store in 2014, we’ve perfected the combination of fresh, locally grown food with a laid-back, welcoming ethos and a highly efficient business operation,” Weekly said. “We are the only brand in the Mediterranean segment of the QSR that has immensely simplified the operation inside the restaurant without compromising the integrity of the food or the customer experience. It’s an incredibly unique combination that allows for affordable franchise and rapid expansion capabilities.
According to Weekly, from the start, Hummus Republic has focused on developing a simple, scalable system while honoring the company’s mission to improve the health of people and the planet with plant-based foods. delicious, durable and of high quality. The company’s franchise has always been the vision, so it took time to perfect the concept in every aspect.
“The word franchise is already in vogue,” Weekly said. “Brand popularity and consumer demand, coupled with our high sales volume, confirms that the brand is well positioned for national expansion,” she said. “We’re getting such an enthusiastic response from entrepreneurs hoping to get involved, it’s clear we’re ready to go big.”
Weekly said following effective digital ordering platforms and promoting the Hummus Republic brand with colorful Instagram photos helped develop a popular base in Los Angeles. “As we launch our expansion, we see tremendous potential for this suite to rapidly scale nationwide as we share our knowledge and operational support with our new partners.” Added weekly.
build your own from pita, wrap or bowl
made with chickpeas, green vegetables or couscous
they have 4 hummus options including harissa, eggplant and kalamata olive
protein options include chicken steak, vegan beef, falafel, and mushrooms
then you can add various toppings like vine leaves and fried eggplant, as well as vinaigrette
they also have a veggie burger and sides including fries, pita chips and “street style” sweet potato fries topped with eggplant, fried jalapeños, chickpea croutons, kale salad, coleslaw marinated red, olives, feta, tahini
they currently have nine Pitches in California, and they are also in the Northeast with locations in Boston and New Jersey, and with Dallas and Seattle
Hummus Republic Modern Mediterranean Kitchen, a fast-casual restaurant offering tasty, healthy, and primarily plant-based Mediterranean cuisine, has leased 1,600 square foot end space at The Highlands on the southwest corner of FM 407 and Morris Road
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