These Bonchon fries are excellent and worth the calories. Perfectly browned and crisp, dunking fries into the ketchup and popping them in your mouth becomes an exercise of self-control. For the Korean fried chicken, you can order it up in three forms: wings, drums, and strips Bar area at Bonchon in Chapel Hill – Ī great side to start with are the spicy fries at Bonchon! They’re lovingly served up in paper cone and have a light coating over the potato. It’s all very helpful because to be honest with you, not everyone is familiar with Korean cuisine even though it’s seen a surge in popularity in the Triangle. Sitting down at a table, you do pick up the chain restaurant vibe given the paper place-mat explaining the Korean dishes on the menu. A bar to the right has a handful of HD screens showing the latest game, it’s all very simple and efficient. Upper dining room at Bonchon in Chapel Hill – įrom the outside, Bonchon is pretty impressive! A two-floor structure fronted with plate glass windows, the interior is a simple cafe set-up with stairs in the back leading to a smaller 2nd-floor dining area. Franklin Street was the first for the Triangle. A national chain dedicated to Korean fried chicken, this location on E. One of the most recent options for Korean fried chicken lies out in Chapel Hill at Bonchon. I remember when Soo Cafe offered up the first Korean fried chicken back in 2012 but since then we’ve added at least 4 or 5 more options for this crispy chicken treat. Slather some spicy or soy-garlic sauce and you’ve got yourself a meal. With a double-fried crust, Korean fried chicken usually takes some time to prepare but is totally worth it. But Korean fried chicken really takes that category of eats to a whole new level! Main dining room at Bonchon in Chapel Hill – And it was a natural fit for the area given our love of Southern fried chicken. Over the past five years in the Triangle, Korean fried chicken has become a delicious and more common offering on Korean menus throughout the area. NC Triangle Dining Blog and Social Media Statisticsįront of Bonchon in Chapel Hill –.NC Triangle Dining Frequently Asked Questions (FAQ).Chapel Hill and Carrboro – Restaurant and Bar Reviews.New Restaurants and Bars of the Triangle, 2021.New Restaurants and Bars of the Triangle, 2022 Edition.New Restaurants and Bars in Chapel Hill and Carrboro.New Restaurants and Bars in Cary and Morrisville.Coming Soon to the Triangle – New Restaurants and Bars.The Best Bars and Lounges in Durham, NC.The Best Bars and Lounges in Raleigh, NC.Best Food Specials and Deals in Raleigh, Durham, Cary, and Chapel Hill.The Best Restaurants in Chapel Hill – Carrboro, NC.The Best Restaurants in Cary – Apex, NC.Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Members help make our journalism possible. For example, Hooters is expanding its Hoots Wings quick-service brand, Outback has its Aussie Grill concept and Texas Roadhouse is growing Jaggers. “We didn’t want to reduce our sales volumes in these units with a more streamlined menu.”Įven before the pandemic, a number of full-service chains were eyeing fast-casual offshoots. “That was really the first goal,” he said. “We want to give our franchisees options.”īonchon has a reported average unit volume of $1.4 million, which the fast-casual units are hitting, he said. “We’ve set up a more efficient kitchen, so we are seeing some savings in the back of house and, of course, we don’t have any servers, so it’s a smaller labor footprint,” Buchanan said. The fast casual Bonchons have a scaled-down menu that focuses on double-fried Korean chicken and wings a chicken sandwich that’s not currently on the full-service lineup a few popular entrees and new sides such as a Korean-inspired riff on mac and cheese. The fast casuals have about 40 seats, as well as benches for people who are waiting to pick up to-go orders. The fast-casual footprint is about 1,000 square feet smaller than a full-service Bonchon-anywhere between 1,700- and 2,300-square-feet. That number, of course, rose as most dining rooms were shuttered on and off throughout 2020.īonchon started considering a fast-casual prototype before the pandemic, he said, seeking to give franchisees an alternative format option. “We’re really trying to address consumer demands and desires of how they use the restaurant industry today.”Įven at its full-service restaurants, about 45% of Bonchon’s business was off-premise pre-pandemic. “When you look at our menu, with the chicken focus as well as the wing focus, it’s very conducive to a fast-casual service style,” Buchanan said.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |