It was a real leap of faith for Martin Robles and Bruno Elias, longtime Hodad\u2019s employees, to break out on their own opening their own restaurant in the middle of the pandemic.<\/p>\n
But two years later, they\u2019re celebrating their anniversary at ChickenHeadz at 5026 Newport. Ave. Both credit their experience at Hodad\u2019s for their initial success.<\/p>\n
\u201cThe transition wasn\u2019t too bad,\u201d said Robles noting, \u201cWe learned so much from Hodad\u2019s and Shane (owner). That was the best training, dealing with the biggest lines on Earth (Hodad\u2019s). So it wasn\u2019t that big a difference dealing with rushes over here.\u201d<\/p>\n
Jeremy Diem, Hodad\u2019s president\/CEO, said Robles and Elias left with their blessing.\u201cBruno told us, \u2018Hey man, Martin and I are just trying to do our own thing.\u2019 And for me, it was just like seeing one of your boys make it to the major leagues. It was just really cool to see them take that leap of faith, cross their fingers, and go, \u2018I hope this works.\u2019\u201d<\/p>\n
Added Diem, \u201cAnd they did it during the craziest year in restaurant history. The only way to do it (starting your own business) is through experience. You can\u2019t do it by reading a book. It\u2019s just so rad to see these guys successful. They will always have our support. They are still part of our family.\u201d<\/p>\n
ChickenHeadz has their holiday special available throughout December, a 2 \u00bd to 3-pound Cornish hen, served with two classic sides, and Texas toast, on special for $15.<\/p>\n
Robles and Bruno pride themselves on their food quality. \u201cWe have all our same menu items, but all our sides are made in-house,\u201d he said. \u201cFor the past few months, we\u2019ve been doing fresh, hand-cut French fries. We don\u2019t even have a freezer. Everything is made from scratch. And we proudly serve those things.\u201d<\/p>\n
Would the restaurant duo advise others to take a chance in starting their own eatery? \u201cI would,\u201d said Elias noting, \u201cOB is such an untapped little part of town. I would like to see someone try and bring some new tastes, more variety of things, to OB. People should give it a try.\u201d<\/p>\n
\u201cSometimes you need to take a gamble,\u201d concluded Robles. \u201cYou don\u2019t want to look back and have to say, \u2018I should have tried it, I should have done this.\u2019 At this point, it has worked for us. We\u2019re doing something right. We took that little leap of faith, just gave it a shot.\u201d<\/p>\n
Robles and Elias were both a little surprised by the sudden inflationary cycle, which has led them to switch temporarily from lunch and dinner to dinner only. Elias noted they are also now closed on OB Farmers Market days on Wednesdays. \u201cWe weren\u2019t expecting Wednesdays to be slow, but there is such a variety of yummy food available on the streets,\u201d he said. \u201cSo we decided that would be our day to be closed.\u201d<\/p>\n
\u201cThe goal in 2023 is to be open for lunch and dinner,\u201d added Robles pointing out ChickenHeadz has \u201cstayed pretty true to our menu. We do have some good things (menu items) that are going to come out in time.\u201d<\/p>\n
ChickenHeadz features the classic bone-in chicken four- and eight-piece family meals, chicken strips, and two signature sandwiches: the yardbird, a classic fried-chicken sandwich, and a po\u2019boy, the eatery\u2019s take on the classic po\u2019boy sandwich on a French roll with house-made tequila lime Cole slaw.<\/p>\n
There are also chicken wings with buffalo ranch sauce on the menu. Other items include combo fried chicken meals with cornbread, chicken and waffles, and an array of sides and extras like mac n’ cheese, mashed potatoes with gravy, popcorn chicken, fried pickles, green beans, and the restaurant\u2019s trademark fried mushrooms.<\/p>\n
Robles urged folks to come out and give ChickenHeadz a try.<\/p>\n
\u201cWe want to say thank you to the San Diego community and especially to the \u2018repeat offenders\u2019 in OB and Point Loma for supporting us,\u201d he said. \u201cThey\u2019ve made a big difference. We\u2019re looking forward to seeing you guys in 2023. Do come in and pack your beaks.\u201d<\/p>\n
CHICKENHEADZ<\/p>\n
Where: 5026 Newport Ave.<\/p>\n