Wan Kim knows both ends of the dining spectrum. He runs Smoothie King, a chain with over a thousand locations worldwide. He also built Nuri Steakhouse in Uptown Dallas — a $20 million Korean steakhouse that the Wall Street Journal named one of three in the country worth splurging on, and one of two Dallas restaurants to land on the World’s 101 Best Steak Restaurants list in 2025. The man operates at a very high level regardless of the price point. That context matters when you’re trying to understand what Flock & Fresh actually is.
It opens Saturday, May 2, at 5500 Greenville Avenue in the Old Town Shopping Center, in the former Blaze Pizza space. Fast-casual format, lunch and dinner daily, focused entirely on chicken done well. The menu was created by chef Minji Kim, culinary director at Nuri Steakhouse, whose previous restaurant earned Michelin recognition. She approached it the way any serious chef approaches a constrained format — with an emphasis on sourcing, technique, and a short menu that can actually be executed perfectly every time.
The chicken is fresh, never frozen, raised without hormones or antibiotics, and brined for 24 hours before it’s cooked. Every order comes either crispy or grilled, built as tenders, a sandwich, or a salad. The signature is The Triple Flock — three tenders with house-made chips and a kale salad. The Golden Treasure is the crispy sandwich: Flock spread and dill pickles on a brioche bun. The Not So Guilty Pleasure swaps in grilled chicken with bacon jam, the same Flock spread, and dill pickles. House-made sauces run from BBQ and honey mustard to Japanese ranch, curry ranch, Cajun buffalo, and sweet Korean — a lineup that reflects Kim’s range without overcomplicating the menu.
The interior was designed by Plan B Group — the firm behind Haywire and Bourbon & Banter — with a banquette canopy inspired by a chicken coop, an open-air patio with greenery, and custom murals. It’s designed to function as a neighborhood gathering place, not a counter you walk up to and leave. Kim has been deliberate about that distinction throughout the concept’s development.
Dallas has no shortage of chicken concepts. What separates Flock & Fresh is the culinary pedigree behind it and the operational infrastructure supporting it. A Michelin-recognized chef designing the menu and a hospitality group with proven execution at multiple price points is not a combination the category sees often. Saturday’s grand opening runs 50 percent off all menu items all day, with additional events until 4 p.m. Open daily 11 a.m. to 9 p.m. Follow at @flockandfresh.
