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    who's your daddy?

    California chicken sandwich restaurant flies into the Heights with breakfast and more

    Eric Sandler
    Oct 14, 2022 | 9:53 am
    Daddy's Chicken Shack exterior

    Daddy's Chicken Shack is now open in the Heights.

    Photo by Shannon O’Hara

    A California-based chicken sandwich restaurant has opened its first Houston location. Daddy's Chicken Shack is now slinging sandwiches and chicken tenders at the corner of N. Shepherd Dr. and 11th Street in the Heights (1223 W. 11th St.).

    Founded by Chef Pace Webb and her husband Chris Georgalas, Daddy's blends classic Southern flavors with Asian touches. The restaurant serves chicken sandwiches, salads topped with chicken, chicken fingers, and breakfast items.

    Webb's chicken is brined overnight in buttermilk and double battered to ensure its moist and crispy. The menu starts with sandwiches such as the Big Daddy, topped with Napa slaw and sriracha mayo; the All-American, topped with Napa slaw, bacon, and pickles; and the Nashville Daddy, a spicy sandwich topped with slaw and pickles.

    Daddy's Chicken Shack spicy daddy sandwichGet a Spicy Daddy sandwich with fries.Photo by Shannon O’Hara

    Breakfast, served all day, includes Daddy’s Rosemary Biscuit Sliders and the Breakfast Waffle Daddy Sandwich, a bacon and egg sandwich served between two waffles. Coconut curry-brined cauliflower serves as the vegan option.

    Daddy's Chicken also sets itself apart with its use of technology. Customers have a dozen ways to order for dine-in, pick-up, or delivery.

    "We’re so humbled and excited to bring this concept to Houston, not only because I grew up not far from here, but because Houston is well-known for its diversity and culinary scene,” Webb said in a statement. “We look forward to serving Heights residents and beyond by delivering accessible, chef-driven fried chicken sandwiches, while honoring our commitment to sustainability and creating a warm, welcoming environment for all.”


    Daddy's Chicken Shack Pace Webb and Chris GeorgalasChef Pace Webb and her husband Chris Georgalas.Photo by Shannon O’Hara

    The Houston location will serve as a flagship and training facility for the restaurant's future growth. Two lines in the kitchen — one for dine-in and one for to-go — ensure speedy service. The restaurant has two drive-up windows to pick up online orders. It can accommodate up to 50 people between its dining room and patio.

    Daddy's will introduce itself to the neighborhood with an open house on October 26 from 11 am-3 pm. The first 100 guests will receive swag bags, and all customers will leave with a buy-one-get-one free coupon good for their next visit.

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    what's on tap

    Dough-obsessed pizzeria picks River Oaks for first Houston location

    Eric Sandler
    May 22, 2025 | 6:10 pm
    Dough-obsessed pizzeria picks River Oaks for first Houston location
    Courtesy of Pie Tap

    A Dallas pizzeria known for its artisanal dough is coming to Houston. Pie Tap will open its first Bayou City outpost in June.

    Located next to Fielding’s River Oaks in the Novel Residences luxury apartment building, Pie Tap is an endeavor from Dallas restaurateur Rich Hicks and Italian chef Giovanni Mauro. The chef is responsible for the restaurant’s pizza dough, which uses a mother starter and a 96-hour fermentation process that uses natural yeast to achieve a good balance of crunch and chew.

    "Without great dough, you can't have great pizza," Mauro told CultureMap Dallas when the first location opened in 2016. "The idea that the crust is simply a vehicle for toppings is the wrong approach. There has to be a perfect balance of sauce and topping, but you have to have a commitment to the dough. If dough is everything it should be, the pizza is stellar."

    Using Italian flour and natural yeast are essential components of the dough’s flavor, Mauro added.

    "It's the kind of dough our great-grandparents used to eat," he says. "It's a very natural, slow process. We don't use any commercial yeasts. We started a 'mother dough' with a starter that's proprietary to us. It's a five-day process, an absolute minimum of 96 hours, from when we start to when we put the pizza on the plate."

    The restaurant uses that dough to create pizzas that include classics like a margherita, pepperoni, and veggie. Some of the more creative options include the Prosciutto (topped with dates, pistachio, arugula, cheese, and balsamic) and the Salami (calabrese salami, fennel sausage, pepperoni, bacon, and mozzarella).

    In addition to pizza, the restaurant touts its rotisserie chicken, which is served both as a half bird with mashed cauliflower and vegetables and as part of sandwiches, pastas, and salads. Other pastas include pappardelle bolognese, ricotta gnocchi, and the on-trend rigatoni in spicy vodka sauce.

    Having covered “pie,” let’s turn to the “tap” portion of the restaurant’s name. The bar program starts with 30 beers and wines on tap. They’re joined by cocktails, more wines by-the-glass, and non-alcoholic options. Taken together, it’s a compelling package that earned Best New Restaurant in the 2017 CultureMap Dallas Tastemaker Awards.

    “Our talented and dedicated team has been anxiously awaiting this exciting entrance to the Houston market as it is the epitome of all things interesting in food and culture and one of the friendliest and most diverse cities in the U.S. When it comes to our brand, if it is not exceptional, it is unacceptable,” Hicks said in a statement. “We are proud that we have one of the most clean, healthy, and delicious artisan pizzas you can enjoy out there because it has no preservatives, fillers, or additives.”

    Pie Tap will be open for lunch, dinner, happy hour, and weekend brunch.

    Pie Tap Pizza
      

    Courtesy of Pie Tap

    That's what crust looks like when its dough is fermented for 96 hours.

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