The idea for Hoggs N’ Chicks manifested with Frederic’s fascination and use of the Caja China, a cooking device typically used for roasting meat, which staff still uses at times, Michelle said. The restaurant intially focused on chicken and pork dishes but has since expanded its menu.
Acting as a general manager, Michelle oversees operations at the restaurant but leaves the cooking and menu development to her husband and kitchen supervisor Juan Becerra.
“It’s American comfort food with a little French twist,” she said. “The main thing, besides the technique, is they don’t cook out of the box. They want to make everything from the freshest ingredients as possible.”
Popular items include the jalapeno chicken sliders, the chicken fried chicken and the OhMyGosh! sandwich—a creation of pulled pork, smoked pork loin, pork belly and bacon.
“These are huge sandwiches and everyone that orders them are just in shock and thrilled,” Michelle said. “They’re big, and they’re fun and crazy with lots of different elements to them...When we first opened, literally, there were lines going around the building.”
A collaboration between the Perriers and their partners Roque and Alison Baecker, Hoggs N’ Chicks expanded from eight tables to 25 within its first year.
Simultaneously, the region was experiencing a rising trend for fast-casual dining—a combination of fast-food and full-service eateries, Michelle said. Hoggs N’ Chicks easily filled the demand, amassing popularity quickly, she said.
“About seven or eight months [after opening], people kept complaining—in a good way—that we had such long lines and had to wait so long for a table,” Michelle said. “Luckily, we were able to get a much bigger spot at the [other] end of the center.”
The Perriers also own Live Oak Grill, which offers southern comfort foods in Sugar Land.
A classically trained chef born and raised in France, Frederic earned the coveted title of Maitre Cuisinier de France or Master Chef of France. He is featured in “Master Chefs of France the Cookbook,” a collective work containing recipes from various notable culinary professionals in North America.
In contrast, Michelle said her foray into the restaurant industry did not begin until the two married.
“Helping [Frederic] with catering and special events—that’s kind of how I got more into his world,” she said.
Michelle said another reason for the restaurant’s success is its designation as a community institution where neighbors and friends know one another.
“A lot of our customers know our employees, and they know us, of course,” she said. “A lot of high school kids that have gone to college come back with their parents.”
Loyal customers continue to come around regularly, and even with additions of newer eateries and fast-food places, the restaurant remains competitive, Michelle said.
“I would love for us to open some more Hoggs N’ Chicks at different locations because I think it’s a great idea and concept,” she said. “It is a fine food shack, and from 5 year olds to foodies, everyone’s happy...It’s hard to find someone who doesn’t love it.”
Hoggs N’ Chicks
8817 Hwy. 6, Ste. 900, Missouri City
281-778-4644
www.hoggsnchicks.com
Hours: Mon.-Thu.11 a.m.-8:30 p.m., Fri. 11 a.m.-9 p.m., Sat. 9:30 a.m.-9 p.m., Sun. 9:30 a.m.-8 p.m.
