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Focused on highlighting locally-owned businesses.
This Frisco hot chicken spot has its sights set on expansion throughout Texas (and beyond)
In one of Frisco’s busiest dining corridors, where new concepts arrive as quickly as the neighborhoods around them grow, Crimson Coward has carved out more than a footprint. It has created a following. And unlike many trending fast-casual openings, this loyalty didn’t arrive through novelty or flash—it came through trust, consistency, and a belief in doing things the right way.
That belief began long before the first customer walked through the door.
Hassan Bawab, CEO of Magic Logix and now the owner of Crimson Coward Frisco, had already spent years helping the brand expand its digital presence nationwide. Through that work, he gained a rare inside look at how the company operated—not just the menu or the marketing, but the thoughtfulness behind every choice: the ingredients, the open kitchen, the insistence on fresh, never-frozen chicken, the careful calibration of every spice blend. The more he saw, the clearer it became that this wasn’t just a strong concept. It was a brand made to last.
Eventually, admiration turned into conviction. Hassan and his team realized they didn’t just want to support the brand from the outside. They wanted to be part of it. They wanted to build something that reflected their values in a community they loved.
So in December 2022, Crimson Coward Frisco opened its doors, backed by Hassan’s two decades of digital strategy experience and powered by a simple idea he’d held for years: quality and transparency always win. From day one, guests noticed. They noticed the energy in the open kitchen. They noticed the crispiness and depth of the chicken. They noticed the care taken with every order. And they noticed the same authenticity at the counter that Hassan saw behind the scenes.
A moment that often resonates with guests is perfectly summed up in one of his own reflections:
“We believed in the brand long before we owned a location—and now we get to bring that experience to our community every day.”
It’s a line that says everything about why this particular restaurant feels different.
Inside, the best-selling Crimson Coward Chicken Sandwich has become something of a signature introduction to the brand—an initiation for newcomers, a comfort for regulars, and a reliable hook that turns “just trying it once” into “when are we coming back?” On the hotter end of the spectrum, spice-challenge regulars continue to fuel the local buzz, each one convinced they have what it takes to push beyond the famous “Burn Baby Burn.”
But food alone isn’t what’s made the Frisco location part of the city’s fabric. It’s the sense of belonging the team works to create. Hassan’s group believes in showing up—supporting school events, partnering with neighborhood organizations, offering meals during local causes, and becoming a familiar face in a rapidly expanding community. This isn’t background charity; it’s part of their day-to-day identity.
The same philosophy guides their future ambitions. The team is committed to growing Crimson Coward’s presence across Texas not as a volume play, but as a network of stores rooted in the same values as Frisco: quality ingredients, open kitchens, community-first operations, and a staff culture that truly matters. Frisco is the flagship for that vision, the living example of how a brand can thrive when it’s built with intention.
In a city known for new beginnings, Crimson Coward Frisco has already become a dependable fixture—one created by people who didn’t just want to open a restaurant, but wanted to build a place that felt genuinely local from the very first day.
Crimson Coward – Frisco
📍 3246 Preston Rd #510A, Frisco, TX 75034
🔥 Specialty: Authentic Nashville hot chicken, fresh never-frozen, with heat levels from mild to “Burn Baby Burn”
✨ Known For: Chef-driven preparation, premium ingredients, and a transparent open kitchen
👨💼 Owner: Hassan Bawab
📅 Established: December 2022
💬 House Note: “Quality and transparency always win—and that’s the experience we want every guest to feel the moment they walk in.”
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