El Pollito Loco is a one-up restaurant which is located across the street from Cinemark 13 Theater near the corner of Forest Lane and Webb Chapel. At first glance the restaurant has the appearance of the national chain El Pollo Loco which sells charred pollo asada family-style and has several locations in the Dallas area. There is a slight difference however. Continue reading
Tag Archives: Chicken
Chicken Moto, a full-service Korean-inspired fried chicken restaurant, will open to the public for dinner service on Wednesday, February 22, with lunch being added a week later. Located at 2069 N. Central Expressway in Richardson, owners husband and wife/chef duo Sandy and Greg Bussey, Steve Shin and Sam Osee (all of bbbop Seoul Kitchen) describe it as Texas Southern comfort meets South Korean Seoul food. Continue reading
by Steven Doyle
When a fast food chain opens up we generally do not give notice, or care for that matter. But Pollo Regio has been invading Dallas, with plenty more on their way, and they deserve at the very least a golf clap. The restaurant is quick, tasty and for many – nearby.
Regio started its restaurant out of something similar to a food truck in Austin, selling a delicious pollo asado that is marinated then grilled for a pretty exquisite flavor. The basics of charro beans, rice and grilled onions gives this Regio a simplistic menu that is hard to beat. The chicken is served with a pack of corn tortillas which makes each meal a feast. Continue reading
There is nothing quite as delicious as that perennial bar snack, the chicken wing. The tiny blasts of tender flavor can be jooked up in all sorts of seasoning and impart whatever imaginative smack the cook wishes to present. However, the sad state of affairs with this particular chicken part is that in recent years the wing has been relegated to frozen pre-cooked and pre-flavored masses of disappointment. There are, however, several terrific places in Dallas to find the chicken wing in its natural glory, made fresh and from scratch and coated with as much imagination as the bird can stand. Enter WingBucket.
Owned by Nhat Ngo who is a second generation restaurant owner, and is personally on his fourth attempt at creating something successful. As the saying should go (at least in Ngo’s case) fourth time a charm. Ngo comes from a family who specialized in pho, and has restaurants across DFW. What his family did for noodles Ngo wishes to do for chicken. Continue reading
Tony Street owns YO Ranch, and also claims the chef title. There he is cranking out hundreds of covers each night, many who are tourists in search of more Texas-style cuisine with true atmosphere. The building is loaded with memorabilia from the YO Ranch in the Texas Hill Country, including photos of the family to an actual windmill snagged from the sprawling ranch. Most would be content to own and operate a successful operation like YO, but Tony is from the Street family where gravy courses through each of the members veins. Enter Liberty Chicken, the latest on the drawing board from the Street family. This new concept will be operated by Tony, his uncle and restaurant veteran Gene Street, and Mariel Street who operates Liberty Burger. Continue reading
Press release of the day tells us about Bon Chon Chicken which just penned a 4,500-square-foot lease at the northeast corner of Greenville Avenue and Lovers Lane in Dallas. The first BonChon Chicken restaurant opened in 2002 in Busan, Korea. The first location in the USA was in Leonia, New Jersey. It later spread to California, New York, Maryland, Massachusetts, and Virginia.
Korean style fried chicken does not rely on blue cheese and celery sticks, or even biscuits and gravy. Instead expect cubes of pickled radish, beer and soju. Continue reading
Happy hour yesterday was all about Sissy’s Southern Kitchen and Bar as the staff there rolled out their new cocktail menu. Big hits for the night included the Tea Thyme which is made up of Belvedere Lemon Tea Vodka, Thyme, Lemon Tea Vodka, Lemon and Honey, and the Colonel Sanders which is a healthy dose of Maker’s 46, Benedictine and Orange Bitters.
Tea Thyme is a sweeter concoction, but still a heady cocktail that creeps up on the unsuspecting soul. The Colonel Sanders is plucking good and stops you in your tracks with a smooth finish. The colonel himself would order at least three. Continue reading