by Steven Doyle
We love our fried chicken, and have been seeking out the very best Dallas has to offer. We scoured the streets and found some with an ethnic twist, others are straight forward crispy fried and juicy.
We had to eliminate a few that didn’t qualify as traditional, such as Bon Mua’s fried Cornish hen, which is still worth making the drive to Carrollton. In making our list we were shocked at how many plates of fried chicken we had sampled over the past months. Col Sanders would have said he was too drunk to taste that chicken after just a few of these places.
Fast-casual format restaurant, bbbop Seoul Kitchen R&D, will open in Oak Cliff on Monday, December 14th for lunch and dinner, after a few days allocated to private soft opening and mock services. Located at 828 W. Davis Street, this is the result of Steve Shin with Sandra and Greg Bussey’s elevated recipes for the bbbop Seoul Kitchen brand. Specific to the Oak Cliff location is the R&D name, menu, to-go window for the fried chicken, full bar with cocktails and rustic playful design. Guests will also enjoy what is intended to be a bustling patio, boche ball court and interior bar while also catering to local residents looking for affordable family-friendly neighborhood dining options. Continue reading
Steve Shin, with his sister and brother-in-law, chefs Sandy (a private chef for ten years) and Greg Bussey (most recently executive chef at The Joule Hotel and Victor Tangos), announce the Lowest Greenville Avenue location of bbbop Seoul Kitchen will open to the public on Monday, April 20th . Located at 2023 Greenville Avenue and Bell Street – this second location is the result of Shin and Bussey’s evolved concept with new, elevated recipes as well as design.
Bbbop, derived from the word bibimbap (a Korean dish literally meaning mixed up rice), is a fast-casual concept that offers Korean comfort foods and inspired dishes in a casual and comfortable setting. The inspiration for the new restaurant design was a Korean peasant kitchen. It is a modern rustic design with several different types of wood and textures, repurposed iron pipes, industrial lighting made of stone bowls and kimchii jars, metal, concrete and more. The wood tables were handcrafted by Martin Hironaga, a friend of the owners – no two tables are alike. Continue reading