Chi'Lantro
Korean restaurant · Greater Heights ·
Korean-Mexican fusion bowls, tacos, kimchi fries & more
Korean-Mexican fusion bowls, tacos, kimchi fries & more
"This beloved local chain fuses Korean and Mexican flavors, with kimchi fries that are a massive hit." - H. Drew Blackburn
"A dependable fast-casual option for large, customizable rice bowls where assembling generous combinations (spicy chicken, marinated tofu, caramelized kimchi, esquites) yields a filling, flavor-packed meal for a simple, satisfying dinner." - Eater Staff
"This Austin-based food truck-turned-restaurant’s claim to fame is its original kimchi fries, which skyrocketed in popularity after being featured on ABC’s hit show Shark Tank. The restaurant’s Heights location is Houston’s first, and locals far and wide have been rushing in to get a taste of the indulgent snack, loaded with meat and toppings. Beyond fries, guests can build-their-own bowls, with bases like salad, rice, and noodles, plus proteins like Korean barbecue or spicy chicken." - Brittany Britto Garley
"Chi’Lantro is one of my favorite restaurants because they make kimchi fries like no other — it’s filling and delicious and the vegetarian options are great." - Nadia Chaudhury
"Opening Monday, April 3 in the Heights Forum Development at 1324 N. Shepherd Dr., this Korean-Mexican fusion concept — launched in 2010 by founder Jae Kim after a start as a single food truck — marks the brand’s first location outside Austin and its 11th overall. The menu features playful, Korean BBQ-focused fare including customizable bowls, salads, ssams (wraps) and the signature K’Pop chicken, with the original kimchi fries (topped with meat, caramelized kimchi, shredded cheese, onion, cilantro, Magic Sauce, Sriracha, and sesame seeds) being a perennial fan favorite served more than 200,000 times per year. The operation gained national attention after a 2016 Shark Tank appearance, has scaled from food trucks to primarily brick-and-mortar locations (with two trucks kept for catering and events), and the Houston outpost was designed by Tom Lee of Tenet Design; guests can order along a Chipotle-style line and dine among about 40 indoor seats and 12 outdoor seats." - Megha McSwain