Urban Bird Bringing the Heat to Arlington

The young chain is making quite an impression across Texas, with big expansion plans on the mind.

Kelly Mintzer
By Kelly Mintzer Add a Comment
Photo: @Urban Bird on Facebook

Hot chicken is the bird of the moment, and a growing Houston-based chain is winging its way into Arlington. Urban Bird is getting ready to serve up Nashville-style eats in the area, reports Culture Map Dallas.

The concept, owned by husband-and-wife duo Brandon and Chantel Gawthorp, will be taking over the space at 1707 North Collins Street, #121, which previously housed the Buffalo Spot. A precise opening date is not yet available, however Brandon Gawthorp tells What Now Dallas that the restaurant will be ready for visitors in 2-3 months.

The Gawthorps launched Urban Bird’s first location in Katy in 2020. Propelled by all-natural Halal chicken, containing neither antibiotics nor hormones, the chain has spread to 16 locations across Texas, with 13 more listed as on the way.

While the chicken market is relatively crowded, Urban Bird is more than prepared to bring something unique to the scene. The restaurant features the anticipated tenders and sandwiches, but the menu also offers Urban Fries, piled high with chunks of meat, macaroni and cheese, and bird sauce. Customers might also opt for the beloved Southern favorite, chicken and waffles. 

Be the First to Know

From new restaurant openings to exciting retail launches and real estate insights, be the first to know what’s happening in Dallas

Share This Article
Follow:
Kelly Mintzer is a freelance writer in the greater Philadelphia area. She's been delighted to write about the Philly and DC restaurant scenes for What Now Media since 2023. Additionally, she writes about genre media for Morbidly Beautiful and co-hosts the Guilty Pleasures and No Notes podcasts. Kelly has been writing across mediums since graduating from Moravian College with a degree in English in 2008. She has covered everything from listicles to how-to articles, to movie reviews, to op-eds, to interviews about up-and-coming restaurants.
Leave a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *