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Celeb chef David Chang’s chicken sandos return to Houston after rocky rollout

Fuku sandos have returned to Houston.

A celebrity chef-backed chicken sandwich restaurant is giving Houston another shot. Fuku, the concept developed by David Chang, recently returned to Houston at Kitchen United MIX, the ghost kitchen facility inside the Kroger at 1035 N. Shepherd Dr.

Once again, the company's chicken sandwiches, chicken fingers, and fries are available either for pick-up or delivery via third apps. Diners may choose from a spicy fried chicken sando topped with pickles and mayo; the "knockout" sando topped with knockout sauce (described as "creamy, tangy, and savory"), shredded cabbage, and pickles; the C.B.R. topped with bacon, ranch, and pickles; the sweet and spicy sando; or the chicken burger made with a ground chicken patty that's topped with lettuce, onion, tomato, pickles, American cheese, and mayo ("make it a double," the website suggests).

Chicken fingers come in regular, sweet & spicy, and "rippin' hot" flavors. Those looking to feed a crowd may opt for a bucket of wings. Vegan will find nuggets made with Impossible chicken.

Fuku's initial debut in Houston went poorly. Complaints flooded in about delayed or canceled orders and substandard food. For its return, the restaurant switched ghost kitchen partners.

Asked to comment about what steps the company took to improve its performance, a Fuku representative provided the following statement from CEO Alex Munoz-Suarez:

"We're so grateful for the overwhelming response we received in Houston last year. Fuku is committed to working with operating partners like Kitchen United that have proven track records of keeping up with delivery demand, minimizing wait times, and maintaining the highest brand standards. We delivered on all of those fronts this past weekend and look forward to continually delivering the best possible guest experience in Houston and beyond."

Chang — a multiple time James Beard Award winner, founder of the New York-based Momofuku restaurant empire, and the star of TV series such as Netflix's Ugly Delicious and The Next ThingYou Eat on Hulu — initially developed the Fuku chicken sandwich as an off the menu special at Momofuku Noodle Bar. Fuku opened as a dedicated concept in New York 2015; it has since expanded via ghost kitchen to California, Georgia, Kentucky, and Texas.

The chef knows Houston well. He featured the city on an episode of Ugly Delicious and donated his $1 million prize from winning Who Wants to be a Millionaire to local non-profit the Southern Smoke Foundation.

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two years in the making

Woodlands favorites fire up a fresh new restaurant in River Oaks

Courtesy of Fielding's

Fielding's River Oaks will open on Sunday, December 8.

One of The Woodlands’ most successful hospitality groups will soon make its inner loop debut. Fielding’s River Oaks will open this Sunday, December 8.

Located on the first floor of the Novel River Oaks luxury apartment development, Fielding’s River Oaks builds on the success of Fielding’s Culinary Group’s two popular restaurants — Fielding’s Local Kitchen & Bar and Fielding’s Wood Grill. CEO Cary Attar and executive chef Edel Goncalves will lead the new establishment.

The approximately 6,000-square-foot restaurant will seat about 200 people, divided between a dedicated bar/lounge area, a spacious dining room, and a private dining room. Two patios, including one with cabanas, will add more seats at some point after the opening. As shown in the photos above, the restaurant has been decorated for the holiday season with wreaths, poinsettias, and garlands.

Initially, the restaurant will only open for dinner with a social hour from 3-6 pm daily. Lunch will follow a week after opening on Tuesday, December 17. In January, Fielding’s will add brunch and a daily continental-style breakfast built around coffee and grab-and-go pastries such as croissants that will be made in-house.

At dinner, Goncalves will put his French training to create an eclectic, globally-inspired menu that utilizes the restaurant’s wood-fired grill and oven as well as an extensive program of breads and pastries that are baked in-house. Meals at Fielding’s will begin with bites such as yellowtail crudo, a wagyu sando, or foie gras with curry apple butter. Starters include karaage-style fried quail with Thai peanut sauce, a potato pancake with smoked salmon tartare, risotto with clams, fried okra, and French onion soup.

For entrées, diners have options such as pizzas, pastas — including radiatori with beef cheek bourguignon; spaghetti with cheese, lemon zest, and caviar; and bucatini with piri piri shrimp — or seafood entrees that include salmon, branzino, and cod. Meat lovers will find an Iberico pork chop, dry-aged duck, and steaks from Texas-based 44 Farms such as a filet or dry-aged New York strip.

Lunch will feature many of the options from the dinner menu along with an expanded selection of salads and sandwiches. They include a smash burger, shrimp banh mi, croque monsieur, and crispy chicken sandwich.

Beverage options start with a 1,400-bottle wine inventory, many of which are displayed in temperature-controlled cases at the restaurant’s entrance. As at Fielding’s Local, the restaurant will use a lower markup to entice oenophiles to discover new favorites. Similarly, the cocktail program uses quality spirits paired with freshly squeezed juices. Non-alcoholic cocktails will also be available.

“Fielding’s River Oaks is a concept nearly two years in the making,” Attar said in a statement. “We’re excited for lunch, social hour and dinner service to begin in December, and we’re confident it will add a distinctive layer of upscale offerings to the Houston restaurant scene, just in time for the holiday season.”

Courtesy of Fielding's

Fielding's River Oaks will open on Sunday, December 8.

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