Wichita may have missed the quiet openings of these 3 locally owned restaurants
Wichita’s been pretty focused this week on the flashy openings of chicken chains Raising Cane’s and Golden Chick.
But amid all that hubbub, a few other local restaurant owners have quietly gotten their businesses off the ground, too.
Here are a few recent openings you might have missed:
▪ Chicken Chicken, 922 E. 13th St.: If you put a giant fiberglass chicken (or rooster?) in the parking lot, they will come. Ali Hadi has just opened his second location of Chicken Chicken near 13th and Mosely, and you’ll know you’re there when you see the Donut Whole-esque bird perched out front. Hadi, who opened his original Chicken Chicken at 2419 E. 13th St., just east of Grove, four years ago, said the new restaurant will be open 24 hours. It doesn’t have any indoor seating but does have a drive-through and is open for pickup. The drive-through menu promises chicken nuggets, tenders, sandwiches and wings plus fried catfish and fried shrimp. It also lists fries, fried okra and coleslaw.
Different Type of Flava, 4601 E. 13th St.: This restaurant’s owner, entrepreneur Kara Korean, first started a daiquiri business in the Dallas area called Daqs 2 Geaux. But recently, she added a business in Wichita. Different Type of Flavak: Daqs 2 Geaux has taken over the former 750 Soul/ Miller’s Bar-B-Que building on East 13th Street for a newto-go-only restaurant that serves items with a Cajun and Caribbean flavor. Among the dishes on the menu: jambalaya, Cajun pasta, jerk tacos and a popular Cajun Cobb salad. The restaurant is open from 3 to 8 p.m. Fridays and from 1 to 8 p.m. Saturdays and Sundays. The restaurant does not accept cash but does take cards and PayPal, Zelle and Cash App.
The Burnt End by Chef & Smoker, 1337 N. Ridge Road: Lawrence native Amos Hurst was working for another restaurant in Kansas City but wanted to get to Wichita, where his wife and baby were. He decided to open his own food truck focused on a barbecue delicacy: beef burnt ends. His new truck, The Burnt End, opened earlier this month in the parking lot of J&D Wine & Liquor at 13th and Ridge. It’s now operating there from 5 to 9 p.m. Wednesdays through Saturdays.
The truck offers burnt ends made using Creekstone Farms brisket caps. Though that’s the only protein the truck serves, Hurst prepares it in a number of different ways. His menu includes burnt end birria tacos, burnt end mac and cheese, and a sandwich featuring burnt ends topped with roasted garlic cream sauce and spicy slaw. The truck also serves smoked burgers and sides like street corn, elote taters and truffle taters.
Hurst said his dream is to update his truck and start serving more types of meats, but for now, he’s perfecting his craft.
“I have to keep true to me,” he said.
This story was originally published June 26, 2025 at 2:38 PM.
.jpg)