3 DISHES TO TRY 1 Ma’s Meatloaf ($21) features Angus beef with black pepper and bourbon glaze, whipped potatoes and buttered green beans.
2 The Deviled Farm Eggs ($9) feature dill relish, city ham and smoky paprika.
DINING FEATURE
Whistle Britches is located at 1230 Main St. in Southlake, the third location opened by Omar Flores. (Photos by Karen Chaney/Community Impact)
3 The Whistle Britches Sandwich ($14) has crispy chicken, honey butter and pepper jelly.
Whistle Britches Southlake restaurant specializes in chicken, biscuits, beer A lthough Omar Flores grew up helping at his father’s Mexican restaurant Taco Pinata and his mother was a phenom- BY KAREN CHANEY
Chef and owner Omar Flores said in 2018, Whistle Britches was
in Dallas. In 2018, the business partners opened a second location in Plano, and in 2021, the third location opened in Southlake. “I was gravitating toward fast casual, something trendy; I had been noticing fried chicken places popping up,” Flores said. “I thought burgers had its moment; pizza had its moment; and fried chicken is going to have its moment soon.” Based on a childhood memory, Flores chose what he deemed the perfect name for a restaurant. “I remember growing up in Texas; I thought it was funny when people called someone ‘whistle britches,’” he said. “I researched it, and it means someone who is kind of loud and obnoxious; it’s a term of endearment. We want to make our- selves known and be kind of loud and a little bit obnoxious.” Flores said he created all the recipes in his chicken-centric eatery. He described the menu as, “comfy Southern food with a little twist.” Flores spends his days checking on operations at the ve restaurants, which include the three Whis- tle Britches locations and two locations for Tex-Mex restaurant Muchacho in Dallas and Southlake.
featured on Food Network’s “Diners, Drive-ins and Dives,” and the restaurant still sees out-of-state guests visit because they watched that episode.
enal cook who generously shared her skills with him, Flores said he felt he needed to broaden his horizons. “When I was younger, I kind of detested Mexican food because that’s all I grew up eating,” Flores said. “So I went to culinary school.” He is a graduate of the Culinary Institute of America in New York, and he earned a degree in hotel and restaurant management from New Mexico State University. “[Culinary school] opened my eyes to di erent cuisines, and I worked at several restaurants [in New York],” Flores said. “I didn’t want to think about Mexican food; I wanted to do something high end, something more avant garde.” Eventually, Flores moved to Texas, where he was the opening chef at a variety of eateries, including seafood and tapas restaurants in Dallas. In 2016, along with his business partners Alec and Sammy Marshi, Flores opened Whistle Britches
Whistle Britches 1230 Main St., Southlake 214-299-5971 www.whistlebritcheschicken.com Hours: Sun. 10 a.m.-8 p.m., Mon.-Thu. 11 a.m.-9 p.m., Fri.-Sat. 10 a.m.-10 p.m.
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1438 E Southlake Blvd Southlake, Tx 76092 (682) 477-4063 www.ecoutez.com Hearing Aid Boutique. 1438 E Southlake Blvd Southlake, TX 76092 (682) 477-4063
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GRAPEVINE COLLEYVILLE SOUTHLAKE EDITION • JANUARY 2023
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