Flipp\u2019N Chickens officially celebrated its grand reopening on Sept. 1 at its new location, 211 W. Crosstimbers, bringing bold flavors, a revamped menu, and a renewed community spirit to Independence Heights. The relaunch marks an exciting new chapter for Chef Reginald Scott, founder of The Smoke and culinary visionary behind the Flipp\u2019N Chickens brand.<\/p>\n
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Chef Reginald Scott, founder of The Smoke and creator of Flipp\u2019N Chickens, preps his signature 48-hour brined chicken wings during a live cooking demo at the new location. (Photo courtesy of Flipp’N Chickens)<\/p>\n
A Fresh Start for a Community Favorite<\/p>\n
The move to a standalone brick-and-mortar location followed the decision to close The Smoke\u2019s downtown site earlier this year. Angelica Grant, Chief Logistics Officer, explained the transition:<\/p>\n
\u201cWe actually closed our downtown location of The Smoke in order to open a standalone brick-and-mortar. The Smoke is still very much open and, thankfully, staying busy through pop-ups, festivals, weekly markets, and catering,” she said. “Chef Scott is a solopreneur, so we made the decision to take a step back, raise capital, and continue building connections with the community in order to take a stronger leap forward.\u201d<\/p>\n
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Flipp\u2019N Chickens\u2019 signature wings, coated in their signature house-made sauce, served with crispy seasoned fries at the grand reopening event. (Photo courtesy of Flipp’N Chickens)<\/p>\n
Flipp\u2019N Chickens, which first earned a loyal following through Houston\u2019s thriving food truck culture, now operates minutes from 610, serving an expanded menu alongside some of The Smoke\u2019s most popular barbecue favorites, including its 48-hour brined smoked chicken and brisket sandwiches.<\/p>\n
Bold Flavors, Bigger Goals<\/p>\n
The reopened location offers signature chicken sandwiches, crispy golden wings, and creative flavor combinations that have long set Flipp\u2019N Chickens apart. The vibe remains relaxed and welcoming, designed to bring the community together over good food.<\/p>\n
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Chef Reginald Scott slices perfectly smoked brisket, one of The Smoke\u2019s most popular items, now also featured on the Flipp\u2019N Chickens menu. (Photo courtesy of Flipp’N Chickens)<\/p>\n
\u201cThis reopening is more than just serving food\u2014it\u2019s about giving the community a place they can gather, laugh, and enjoy Houston\u2019s best fried chicken,\u201d said Chef Reginald Scott. \u201cWe\u2019re excited to welcome old friends and new guests to the Crosstimbers location and share what we\u2019ve been cooking up.\u201d<\/p>\n
To mark the reopening, the team rolled out special promotions, surprise menu drops, and limited-time offerings designed to showcase new flavors while honoring fan favorites.<\/p>\n
Chef Reginald Scott: From Memphis Roots to Houston\u2019s Culinary Scene<\/p>\n
Chef Scott\u2019s culinary journey began in Memphis, where he learned to cook out of necessity in a single-parent household. Over time, he honed his craft in several notable Memphis restaurants, developing his signature approach: conceptualizing dishes that are both elevated and approachable.<\/p>\n
In 2022, he launched The Smoke, a fast-casual barbecue destination in downtown Houston, quickly gaining a following for its soulful, flavor-driven menu. He later expanded into The Smoke Mobile and Flipp\u2019N Chickens, creating food concepts that celebrate Southern traditions while adding bold, modern twists.<\/p>\n
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Chef Reginald Scott, founder of The Smoke and Flipp\u2019N Chickens, showcases a tray of his signature smoked brisket, ribs, and house-made sides alongside Peyton\u2019s Pickles at The Smoke. Scott\u2019s culinary style blends Memphis-inspired flavors with bold, modern twists that have earned him a loyal following across Houston. (Photo courtesy of Flipp’N Chickens)<\/p>\n
Scott has been featured in Essence Magazine, Voyage Houston, and Shoutout HTX, and he served as the 2021 Oxtail Mashup Winner and a featured chef for Houston Black Restaurant Week 2023. His advocacy work includes being a national spokesperson and lobbyist for No Kid Hungry, reflecting his dedication to combining culinary innovation with community impact.<\/p>\n
Continuing to Grow, Brick by Brick<\/p>\n
The Flipp\u2019N Chickens team plans to keep growing its presence across Houston. \u201cThe goal is to grow brick by brick, from the sticks to the bricks,\u201d Grant added, emphasizing their commitment to community connections and sustainable expansion.<\/p>\n
For now, the Crosstimbers location serves as a home base while The Smoke continues operating at Urban Harvest Farmers Market, Heights Mercantile, Rice Village Farmers Market, and Tomball Farmers Market.<\/p>\n