"The Houston restaurant Funky Chicken just opened and we want to get that fully operational before moving to another project," he said.
They're now aiming for a spring 2014 opening date in Menlo Park.
Mr. Hall passed along a description of B.F.D. from Ogden: "It will be my Midwestern approach to my California style of food. Food that is inspired throughout my decades of cooking with the new veil of my son Bryan and the new-age techniques, and everything from wood-burning suckling pig cassoulet to a whole roasted pork rack, to grilled trout, to homemade sausages with little stews, (and a) charcuterie plate with cheese. And there will be some fresh pizzas out of the oven ... (and) great salads and sandwiches, especially at lunchtime. Really fresh, fresh approach, and everything from scratch and made in-house. We want a bar crowd, you know — oysters, a fun place to hang out."
(Ogden's son, Bryan, is also a chef who recently helped open a Las Vegas restaurant, and will also do so for Menlo Park.)
Mr. Ogden, a James Beard-award-winning chef, cookbook author and restaurateur, owns a home (and restaurant at Santana Row) in San Jose. His Lark Creek Restaurant Group operates 14 restaurants, including in Santa Clara, San Francisco, Napa, Larkspur and Walnut Creek.
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