Huey Magoo’s Looks to Be Headed to North Miami

The Shoppes at Arch Creek may be getting top-notch chicken tenders sometime soon

Neil Cooney
By Neil Cooney Add a Comment

Located on Biscayne Boulevard alongside Little Arch Creek, the Shoppes at Arch Creek are home to a restaurant community that includes brands like Red Lobster, Five Guys, and Alaska Coffee Roasting. Now, the Shoppes appear to be adding chicken tenders to the mix: namely, Huey Magoo’s Chicken Tenders, the burgeoning chicken brand.

Paperwork submitted by Cluck Holdings LLC shows a new Huey Magoo’s Opening at 13256 Biscayne Blvd, in the shopping center.

Known as the “filet mignon of chicken,” Huey Magoo’s was founded back in 2004 by Matt Armstrong and Thad Hudgens.

“As the country’s premiere chicken tender concept, we’re proud to only provide our guests with the best 3% of the chicken, which is the tenderloin and The Filet Mignon of Chicken®,” says the brand’s website. “As a brand, we apply The Filet Mignon of Chicken® philosophy to everything that we do. Whether it’s the ambiance, food quality or our high level of service, we are elevating the fast-casual experience for each and every guest that walks through our doors.”

The menu features 3-piece, 5-piece, and 7-piece tender meals, served up with crinkle-cut fries, Texas toast, and Magoo’s dip. They’re available in Grilled, Hand-breaded, and Sauced varieties. Huey Magoo’s is also in on the sandwich game, with choices like the Magoo’s Sandwich (Tenders, Thick-Cut Dill Pickles & drizzled with Signature Magoo’s sauce) and the Buffalo Wrap (Buffalo Tenders, Mixed Greens, Tomatoes, Pepper Jack Cheese & drizzled with Homemade Ranch).

What Now reached out on Tuesday to Frank Hennessey, the franchisee behind Cluck Holdings LLC, to inquire about plans for an opening at the Shoppes at Arch Creek. Hennessey was not immediately available for comment.

You can keep up with all things Huey Magoo’s by following @hueymagoos on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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