DISHES TO TRY 1 Ma’s Meatloaf ($21.00) 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 in The District dining area at The Shops at Willow Bend. (Photos by Karen Chaney/Community Impact Newspaper)
3 The Whistle Britches Sandwich ($14) has crispy chicken, honey butter and pepper jelly.
Whistle Britches Plano restaurant specializes in chicken, biscuits, beer A lthough Omar Flores said he grew up help- ing at his father’s Mexican restaurant Taco Pinata, and his mother was a phenomenal BY KAREN CHANEY
Chef and owner Omar Flores said in 2018, Whistle Britches was
a second location at The Shops of Willow Bend in Plano, and in 2021, their 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. And he described the menu as, “comfy, southern food with a little twist.” Flores spends his days checking on operations at their ve restaurants, which include the three Whistle Britches 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.
cook who generously shared her skills with him, Flores 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 in Dallas. In 2018, the business partners opened
Whistle Britches 2405 Dallas Parkway, Ste. 4, Plano 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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PLANO SOUTH EDITION • FEBRUARY 2022
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