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Shaquille O’Neal taps chocolate brand founders for fast-casual Big Chicken concept in Las Vegas

The NBA megastar plans more restaurants in Los Angeles, Atlanta

Joanna Fantozzi, Senior Editor

October 30, 2018

2 Min Read
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Basketball giant Shaquille O’Neal launched the fast-casual concept Big Chicken in Las Vegas last week, the first of several restaurants planned with chefs and developers Matthew Silverman and Matthew Piekarski.

The two operating partners are known for their Las Vegas bean-to-bar chocolate brand Hexx Chocolate, which includes a Hexx Kitchen & Bar at Paris Las Vegas on the Strip.  

Silverman and Piekarski — under the company JRS Hospitality — helped to develop the concept and menu for Big Chicken, which focuses on signature fried-chicken sandwiches like the Shaq Attack — topped with pepper jack cheese, jalapeño slaw, avocado and spicy chipotle barbecue sauce — as well as sliders, chicken strips, fries, salads, and a full bar menu.

Big Chicken has an average check of about $8 without alcohol. The 3,800-square-foot Big Chicken seats about 101.

Unlike many celebrity-backed restaurants in Las Vegas, Piekarski said Big Chicken caters to locals, not tourists.

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“We wanted to go in a different direction than the norm,” Piekarski said. “We want to get people here that are coming off work, but we’re also close enough to the airport that tourists will find their way here too. It’s fun — we’re not stuffy like a Gordon Ramsay steakhouse.”

For Silverman and Piekarski, going in a different direction started with meticulously planning every ingredient that goes into the menu items, like sourcing preservative-, antibiotic-, and cage-free chicken from Naked Truth. They even had to come up with a creative solution to O’Neal’s request for American cheese-topped sliders. To avoid using the processed cheese, the duo settled instead on an American-style Colby cheese.

They also worked with the former basketball player to personalize his involvement with the restaurant. The macaroni and cheese, Piekarski said, is a variation on O’Neal’s mother’s recipe that swaps out some ingredients and uses a Cheez-It crust.

In conjunction with the restaurant opening, O’Neal also launched an eight-episode reality series on Facebook called Big Chicken Shaq with Asylum Entertainment about what it’s like to open a fried-chicken restaurant. In the show, the basketball icon promotes his restaurant and gets into reality show-worthy antics.

Silverman and Piekarski’s partnership with O’Neal won’t end in Las Vegas.

The team has more Big Chicken restaurants in the works for Los Angeles and Atlanta, in addition to a Southern cuisine-inspired sit-down restaurant to be called Shaquille’s inside the downtown Los Angeles entertainment complex L.A. Live.

Contact Joanna Fantozzi at [email protected] 

Follow her on Twitter: @joannafantozzi

About the Author

Joanna Fantozzi

Senior Editor

Joanna Fantozzi is a Senior Editor for Nation’s Restaurant News and Restaurant Hospitality. She has more than seven years of experience writing about the restaurant and hospitality industry. Her editorial coverage ranges from profiles of independent restaurants around the country to breaking news and insights into some of the biggest brands in food and beverage, including Starbucks, Domino’s, and Papa John’s.  

Joanna holds a bachelor’s degree in English literature and creative writing from The College of New Jersey and a master’s degree in arts and culture journalism from the Craig Newmark Graduate School of Journalism at CUNY. Prior to joining Informa’s Restaurants and Food Group in 2018, she was a freelance food, culture, and lifestyle writer, and has previously held editorial positions at Insider (formerly known as Business Insider) and The Daily Meal. Joanna’s work can also be found in The New York Times, Forbes, Vice, The New York Daily News, and Parents Magazine. 

Her areas of expertise include restaurant industry news, restaurant operator solutions and innovations, and political/cultural issues.

Joanna Fantozzi has been a moderator and event facilitator at both Informa’s MUFSO and Restaurants Rise industry events. 

Joanna Fantozzi’s experience:

Senior Editor, Informa Restaurant & Food Group (August 2021-present)

Associate Editor, Informa Restaurant & Food Group (July 2019-August 2021)

Assistant Editor, Informa Restaurant & Food Group (Oct. 2018-July 2019)

Freelance Food & Lifestyle Reporter (Feb. 2018-Oct. 2018)

Food & Lifestyle Reporter, Insider (June 2017-Feb. 2018)

News Editor, The Daily Meal (Jan. 2014- June 2017)

Staff Reporter, Straus News (Jan. 2013-Dec. 2013)

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