Full Circle is Aggieville’s newest hotspot, a seamless blend of hometown diner charm and an elevated cocktail lounge. First dreamed up in 2018, it delivers inventive drinks, fresh breakfast favorites, and a vibrant atmosphere for every guest.
This story begins at Kansas State University. Tanner Hockenbury, a communications major from Lawrence, balanced his classes with shifts at Nico’s, where he met Cameron Williams. Originally from Ellinwood, Cameron studied horticulture at K-State. Michael Chen, a Manhattan native and business graduate, grew up learning the ropes of the restaurant industry from his parents, longtime owners of Chen’s Chinese Restaurant. Together, the trio shared a desire to create something new: a breakfast restaurant for townies in the heart of Aggieville.
After identifying a potential location on Laramie St, construction delays and the outbreak of COVID-19 put their plans on the backburner. Five years and a few career pivots later, an opportunity arose that none of them could ignore. In 2023, the old Hunam Chinese Restaurant space, right in the middle of Aggieville, became available. The three friends jumped at the opportunity.
Every aspect of the restaurant was designed with intention. When the team first got the keys, the space was a uninspired rectangle of concrete floors and cinderblock walls. Tanner, who had developed a love for design, took the lead. He introduced rounded arches, globe lights, and a curved bar faced with textured wood. Inspired partly by disco aesthetics, he painted the entire space a bold retro blue, which was a decision he briefly doubted until the flooring and lighting brought the space together. “I almost cried thinking I’d made a mistake,” he shares, “but in the end, it was exactly what the space needed.”
The menu reflects the same careful thought. Instead of offering dozens of items, the team opted for a small, curated selection. “People think they want endless options, but in reality, they don’t,” Tanner explains. “We wanted to focus on a handful of dishes we could execute perfectly, made from scratch.”
That philosophy has paid off. The chicken and waffles, featuring chicken soaked for two days in a spiced buttermilk bath, has become the restaurant’s most popular dish. The avocado toast, topped with vibrant slices of watermelon radish, offers a fresh, eye-catching vegetarian option. The cinnamon rolls are flavored with orange and cardamom, while the brisket is smoked on-site. “We wanted everything not just to taste good but to look good,” Tanner says. “In a college town, that’s often overlooked, but presentation matters.”
Many recipes came from informal late-night experiments. Before the restaurant opened, Tanner and Cameron often tested dishes in their apartments, improvising with whatever ingredients they had on hand. One night, with leftover feta, red onion, and homemade tzatziki in the fridge, they created a Mediterranean omelet that became a menu favorite.
Full Circle’s cocktail menu is just carefully planned. While living in Kansas City, Tanner moonlit as a bartender, which developed his appreciation for cocktails that are both creative and approachable. One of the most distinctive drinks is the Caprese Martini, made with goat cheese-infused gin, tomato cordial, basil eau de vie, and honey chrysanthemum liqueur. “We didn’t want to stop at breakfast,” Tanner shares. “If we were going to make this a space for locals, we needed to offer something different in the evenings too.”
The name “Full Circle” is apt. Years ago, Tanner lived in an apartment above Hunam, never imagining he’d someday return as an owner. Michael, Cameron, and Tanner had each explored other careers after college, but returned to build something new for the Manhattan community. For them, the business truly did come full circle.
From the beginning, the trio was clear about their vision for the restaurant. They wanted to make a space for the community, not just another bar or student hangout spot. “We wanted to create a space for locals, for professionals, for people who wanted a different kind of Aggieville experience,” Tanner said. While students are welcome, the restaurant deliberately appeal to graduate students, professionals, and long-term residents who might otherwise feel crowded out by the Aggieville bar scene. The restaurant's regulars range from recent K-State graduates grabbing cocktails to couples in their forties or fifties who come in weekly for brunch.
Over time, Full Circle has fulfilled the owners' vision for a community hub. On the weekends, patrons can enjoy live music, customers are often greeted by name, and the has staff built genuine relationships with regulars. For the founders, that connection is the ultimate manifestation of their long-held dream. “We’re not a corporation, we’re not a franchise,” Tanner said. “We’re just three people who wanted to give something back to this town.”
“We wanted to focus on a handful of dishes we could execute perfectly, made from scratch.” – Tanner Hockenbury