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| - Looking through the reviews and listening to the experience of my friends, I expected some pretty mediocre service at Bonchon. I think we were a bit lucky. We jumped in on a Friday late lunchtime and had to wait about 30 minutes for a seat, which was accurately quoted. The biggest note is this place is MUCH smaller than the building seems to show. If they open the outdoor area, it'll be a decent size but during the heat of summer it's not going to be great and the small size of the restaurant is awkward. Think of a building that looks to be square, but 80% is cut off so you have like a narrow hallway for a restaurant (my girlfriend said it reminded her of New York). I don't know if they had any options when they had the place built, but if they did, they went the wrong direction.
We ended up sitting at the bar, which generally does mean there's a server there to be attentive. Looking around though, it seemed most people were getting their dishes in 10-15 minutes, far better than the hour or so my friends were experiencing. They also didn't run out of Daikon or Rice.
We both opted for the lunch special for 8.95. I got 4 wings and 2 drums, while she got 8 wings. Note that wings seem to include drumettes, so I'm not sure you can ask for all flat wings. We got one rice and one daikon. We waited about 15 minutes.
The chicken itself is pretty good Korean Fried Chicken. Very crispy on the outside, and meant to be moist on the inside. The insides were moist on the wings and the large drumsticks, but kind of dry on the small drumettes. I know that they are having some supply shortages so I wonder if they had to get some lower quality chicken to keep up with their demand. l, I found both sauces tasty. I know Bonchon only has two options, but it'd be nice if they had a couple more.
The daikon is exactly what I would expect after having it in Korea and the Bay Area plenty of times. Most people will probably be turned off by it's flavor, but it's a staple with Korean Fried Chicken. It's meant to cool down the temperature of your mouth and enhance the flavor of the chicken, not be a dish to necessarily be enjoyed by itself (though some are addicted to it).
The servers here appear to be pretty clueless overall. We sat near the kitchen, and noticed almost every plate that came out, someone was asking someone where something was going. That's never good. However, when talking to the waitress, this is still very much considered a soft opening and while that doesn't excuse problems, it explains why they are there. I felt the managers didn't look like they had run many restaurants before as they simply didn't have the look of confidence when running parts of the restaurant. We did receive two greasy and dirty looking forks, but quickly had them replaced with clean ones.
Overall though, our personal experience was quite good. It was a bit warm in the restaurant, but that happens in Vegas. I do think we'll generally opt for take out here as the restaurant layout is less than ideal. I did ask about alcohol, which is like mandatory as a side dish in Korea, and they said that would be available when they had their official grand opening, the time of which was unknown at the time.
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