Michael Wake, owner and chef of The Funkadelic, opened the restaurant Feb. 27, 2018.
“Brunch is my favorite meal,” Wake said. “It’s cool. It’s versatile. You can mix savory and sweet flavors.”
The menu incorporates American regional favorites—such as pancakes and waffles—alongside international cuisine. Popular dishes include Miguelitos Pupusas—a twist on a South American favorite with braised beef, queso fresco, picked radishes and beets—and Huevos Rancheros Tostada—a version of a Mexican breakfast dish with eggs, avocado, black bean puree and salsa served on a crispy corn tostada.
“Our food is eclectic,” he said. “We serve up an elevated diner-style feel here.”
The menu also includes children’s plates as well as gluten-free and vegetarian options.
“Anybody can find something to eat here—whether you’re vegan, vegetarian, gluten-free or somebody who wants to eat chicken and waffles,” Wake said.
The food is scratch-made—meaning nothing comes from a box or a mix—and made-to-order, he said.
To ensure fresh and flavorful food, the kitchen does not have a walk-in cooler, Wake said. Ingredients are delivered fresh every day.
“I don’t cut corners,” he said. “Sometimes, it takes a little while to get your food because we start making it from the time you place your order.”
All of these steps are ways Wake said he chooses to serve his customers as he seeks to serve quality food while creating community.
“Most of our customers are from here—they’re local,” Wake said. “I’m super passionate about my customers and taking care of them, which is kind of a lost art.”
4715 S. Lamar Blvd., Ste. 101 A, Sunset Valley
Sun.-Sat. 7 a.m.-3:30 p.m.