Kansas City Chiefs 100-Sack Man Carlos Dunlap Runs A Successful Brunch Restaurant

Late in the first quarter of Week 10, on the 3rd and 7th places, Kansas City Chiefs defensive end Carlos Dunlap defeated the Jacksonville Jaguars with Jawaan Taylor on the right and helped take down Trevor Lawrence.

Dunlap attacked summer to celebrate—and for good reason.

He wrote half-sack NFL history. Dunlap, who faced the former Seattle Seahawks team this weekend, became the 41st NFL player to reach 100 career sacks and the eighth active player to do so. But it also had a greater personal significance.

Carlos Dunlap’s father, Carlos Dunlap Sr., died in January when he was struck by a car while crossing Ashley Phosphate Road in Charleston, SC.

His son, a 13-year NFL veteran, has promised to be fired for the 100th time in honor of his father.

“When I lost him this year, I wanted to go and score that final goal,” Dunlap shared privately, “and dedicate it to him.”

His father also inspired him off the court.

Dunlap Sr. has run his own business, Dunlap Bail Bonding, for nearly 30 years. His children worked there, and his father advised them: “Invest only in the things you love and you’ll never work a day in your life.”

His son did just that when he founded a brunch restaurant called Honey Uninhibited in Miami in the summer of 2019. afternoon.

Dunlap grew up in Charleston, a famous food city, but was picky about food as a teenager. He became interested in cuisine until he entered the NFL and started traveling more.

“The idea of ​​having a spot where all my favourites were, was always in the back of my mind,” Dunlap said. “Then the opportunity to open a restaurant came and I jumped on it.”

Located in Miami’s Brickell financial district, Honey Uninhibited has a distinctly urban and Southern feel inspired by Charleston’s Low Country.

The menu includes savory and sweet treats and offers everything from sandwiches to French toast. The most popular items are chicken and waffles, shrimp and grits, and lobster truffle mac and cheese.

Honey Uninhibited has a unique ambiance with a green wall and hip hop vibe. Music plays in the background and portraits of Tupac Shakur and The Notorious BIG adorn the walls.

“This concept was Carlos’ invention,” said Mario Nocero, COO of Unihibited Hospitality. “Extremely relevant. He is a hands-on owner.”

Dunlap even came up with the restaurant name. He thought long and hard about it, recorded a few ideas on his phone, said them aloud, and even voiced it to his friends and family.

The result was a clever play on words.

“I like the fact that it has a double meaning,” Dunlap said. “Honey it seemed very convenient because you can come and taste our honey and/or you can come and bring your honey and all honeys love honey.”

Plus, “Come in, honey!” There is nothing more Southern than a grandmother who says.

unlimitedThe second part of his name also had a meaning.

“Miami is a sparkling and glamorous city,” he said. “I wanted to be just outside of that and create an environment with Southern food that allows people to relax and be themselves without the peer influences of Miami’s fast-paced life.”

Honey Uninhibited is open daily from 09:00 to 16:00 and weekend reservations are recommended due to long queues. Even Miami Dolphins wide receiver Tyreek Hill had to go through his manager (both Hill and Dunlap, represented by Drew Rosenhaus) to grab a spot. And Dunlap says Honey Uninhibited has generated millions of sales.

“It’s a strong economic model,” Nocero said.

But things weren’t always this lively.

Eight months after it went into operation, the restaurant was in full swing when Covid-19 resulted in a nationwide shutdown.

“The pandemic has crucified my business,” Dunlap said. “Luckily it wasn’t my only effort, but I felt every bit of it.”

Dunlap took every opportunity to keep the restaurant afloat, including working with the landlord, taking advantage of the state of Florida, which had opened businesses earlier than many other states.

Resistant restaurant is now popular with locals and celebrities. Several Chefs – including Chris Lammons, Deon Bush, JuJu Smith-Schuster and Chris Jones – even stumbled upon the restaurant not knowing it belonged to Dunlap – ate there.

Working with Dunlap and coach Pete Bommarito in the off-season, Jones shared the brunt of Dunlap’s takedown of Lawrence and carried him to 100th place.

Jones, who has the team’s highest 11 sacks this year, and Dunlap, who signed a one-year deal with the Chiefs before the season, are two reasons for the Chiefs’ passing flurry. Going into Week 15, the Chiefs are in fourth place in the NFL with 42 sacks – 11 more than they’ve already produced in all of 2021.)

Dunlap’s snap count percentages range from 23% to 75% while playing each game and starting two, and he used his 6-6, 285-pound reputation to deflect six passes, which he did 75 times during his career.

Dunlap also has four sacks this season, and defensive line coach Joe Cullen compares his persistent ability to survive running to Terrell Suggs, a former Baltimore Ravens star who, like Dunlap, held onto the Chiefs towards the end of his career.

“You never see him block and stop. He’s always trying to get the quarterback,” Cullen said.

Dunlap, 33, is clearly still productive, but has been preparing for the next chapter of his life for a while.

While still playing for the Cincinnati Bengals, he earned a master’s degree in business administration from the University of Miami and carefully considered the business environment before joining Honey Uninhibited.

The next goal of the restaurant venture is to franchise it. Dunlap noted that restaurants often don’t become profitable for the first four or five years, but having a chain makes it possible to place bulk orders for goods and provides better value.

This year he founded the Hospitality Unlimited Group and bought another restaurant location in Miami’s Coconut Grove.

Perhaps the next step is to return to his roots in Charleston, where he learned his business acumen from his father.

“I want to take my delicacies back home,” Dunlap said. “Even though I travel the world, I want to bring the world back to Charleston.”

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