Bonchon is bringing even more crunch to California

Popular U.S.-based brand opens first delivery and carryout-only concept

First 50 guests eat free, plus lion dancers

With its wide-array of flavors and crunch-worthy Korean double-fried chicken, Bonchon – meaning “my hometown” – is a food experience unlike any other Eastern Contra Costa County has had before.

The wildly popular restaurant, known for crispy, hand-brushed Korean fried chicken, is opening its 27th California location in Brentwood, situated at 5611 Lone Tree Way (near FedEx Office and  Home Depot) with hours of operations from 11:00 a.m. to 9:00 p.m. Sunday through Thursday, and 11:00 a.m. to 10:00 p.m. on Friday and Saturday. The restaurant will be spearheaded by local entrepreneur Thomas Nyugen.

This Brentwood location also marks the very first one for Bonchon dedicated to delivery and carryout operations. With the new model, it will allow for seamless customer interaction and ease the ordering process for individuals looking to get their favorite Bonchon meal through delivery or on-site pickup.

Their menu also has Starters which include pot stickers, shrimp shumai, Takoyaki (ball-shaped calamari), chicken sliders, pork buns, Korean tacos, popcorn shrimp and edamame; Main Dishes which include bulgogi (thinly sliced marinated ribeye, sautéed with mushrooms, scallions, sesame seeds, and onions), japchae (marinated ribeye stir-fry), chicken katsu over rice, tteokbokki (rice cakes with fish cakes), bull dak (spicy chicken and rice cakes), wraps, bibimbap and fried rice dishes, plus udon noodle soups and sesame ginger salads. Their sides include fries, onion rings, kimchi, cole slaw, pickled radish, kimchi coleslaw and, of course, rice; plus they offer a rice cake dessert called mochi. Bonchon | Menu

“Not only am I able to grow with such a globally-loved brand but being able to offer the first delivery and carryout-only location is such an accomplishment,” said Nyugen. “I am eager to serve the Brentwood community Bonchon’s flavorful chicken with our specialty sauce offerings, I am certain that we will quickly become a regular spot for those looking to get a great meal for family, friends or themselves.”

To give residents an opportunity to try Bonchon’s delicious, crunch-worthy wings, a grand opening celebration will take place on Thursday, August 11. The first 50 guests in line will receive five of the brand’s double-fried chicken wings, hand-brushed with their choice of the soy garlic or spicy signature sauce, for free. To add to the grand opening excitement, the Brentwood location will also host lion dancers at 6:00 p.m. on August 11 for all guests to enjoy.

“Our team could not be more eager to open this new California location with Thomas. His passion for Bonchon and dedication to catering to communities’ needs are just two of the reasons he is a great operator within our franchise system,” said Greg Buchanan, chief administrative officer at Bonchon. “Customer convenience is a top priority for us, so developing our first delivery and carryout location is a huge step for the brand. We know that residents will love having an easy way to get their Bonchon fix!”

Since its inception in Busan, South Korea in 2002, Bonchon’s mission to share Korean comfort food around the world has been more than a success. With 385-plus locations worldwide and more than 115 locations in the U.S., the Korean chicken brand is a global sensation. On top of the cult-favorite fried chicken wings, drumsticks and strips, the brand also provides a variety of flavorful offerings and Pan Asian favorites including japchae, kimchi, Korean tacos and potstickers.

As strategic expansion continues and Bonchon locations sustain consistent sales growth, multi-unit operators have placed a high priority on adding the concept into their portfolios.

About Bonchon
Bonchon is a global restaurant brand known for distinctive Korean double-fried chicken, Asian fusion cuisine, and Korean specialties. Born in Busan, South Korea in 2002, the concept was established in the United States in 2006. Bonchon sets out to have its fans “Crunch Out Loud” by sharing the joy of hand-battered, double-fried, crazy crispy Korean fried chicken with the world.

Bonchon currently currently has more than 386 restaurants across eight countries including Thailand, Philippines, Singapore, Cambodia, Myanmar, Australia, Vietnam and the United States. In the U.S. the chain has more than 114 restaurants with franchise outposts in Arizona, California, Colorado, Connecticut, Washington D.C., Florida, Georgia, Illinois, Massachusetts, Maryland, Michigan, Minnesota, New Jersey, New Mexico, North Carolina, Nevada, New York, Ohio, Oregon, Pennsylvania, Texas, Virginia, and Washington.

The brand has earned several accolades – it was recognized by Business Insider as “the gold standard for fried chicken” as well as included in Nation’s Restaurant News 2021 “Top 500 Restaurants”, Fast Casual Magazine’s 2022 “Top 100 Movers & Shakers” and Entrepreneur’s 2022 “Franchise 500”, “Fastest Growing Franchises”, “Top Food Franchise” and “Top Global Franchise” lists.

For more information about Bonchon, visit bonchon.com. To learn more about its franchise opportunities, visit franchising.bonchon.com.

Allen D. Payton contributed to this report.

Tickets available on Eventbrite: www.tinyurl.com/2p829pmj

Patrons enjoy the food at the new El Burro Veloz Taco Bar in Antioch. Photos by Allen D. Payton.

El Burro Veloz Taco Bar opens near Walmart

By Allen D. Payton

El Burro Veloz Taco Bar, owned by Ivan Barron, is a new Mexican restaurant located in the Williamson Ranch Plaza near Walmart and Fellowship Church at 4815 Lone Tree Way.

It’s named after his grandfather’s nickname, Veloz. Ivan shared how his grandmother used to make and sell food from her front yard in Mexico but couldn’t get it delivered to the workers at a nearby manufacturing plant who only had a half-hour lunch break. So, his grandpa said, “The burro veloz will help”. Literally translated the “fast donkey”, grandpa was referring to himself on his bicycle, and he delivered the fresh food.

Ivan’s mother, sister and brother all work with him at the restaurant. They too started making tacos at home, but in their backyard. It’s their first restaurant venture.

Stop by today and try some authentic, fresh, Mexican tacos, gorditas, burritos, quesadillas, tortas and more. Plus, some horchata, jamaica or other refreshing, fruity drink. They’re open Mon-Wed 10:30 AM to 9 PM, Thurs-Sat 10:30 AM to 10 PM and closed Sundays.

Chelsea is located at 625 W. 2nd Street across from El Campanil Theatre. Photo courtesy of Kathy Cabrera.

“I’m happy to be a part of Rivertown and want to make it better” – owner Sam Lee.

By Allen D. Payton

Chelsea sushi restaurant is now open in the Rivertown Dining District in Antioch’s historic downtown. It’s the

second of two locations for owner Sam Lee. The first one is located in downtown Brentwood. The restaurants are named for his daughter.

Lee previously owned Enishi Kitchen in Brentwood but he sold it four years ago, he shared. He’s been in the restaurant business for over 20 years having started out as a dishwasher and busboy.

Asked why he opened in Antioch’s downtown Rivertown Lee said, “my dream has been to open a community restaurant and I love the downtown culture of every city.”

Sushi rolls are the primary dish with their “Chelsea Special”. They also serve a “SF Giants” roll and vegetarian rolls. Lee said he’s still working on developing an Antioch roll and a Rivertown roll.

They also serve sushi which includes rice and sashimi which is raw fish, plus teriyaki entrees, noodles and appetizers including a “Spoonful of Happiness” and “Mango Papaya Salad”.

Chelsea’s Shiso TarTa dish. Photo: Chelsea

Chelsea is another restaurant brought to Rivertown by Sean McCauley.

“Sam is another ‘A’ operator that has entered the Rivertown Dining District. The key to our success down there is not just to get restaurants but proven entrepreneurs,” building owner McCauley said. “He is one of those quality operators that we handpicked.”

“I’m excited to have him part of the Rivertown community,” he added.

Located at 625 W. 2nd Street (in the former coin shop location) the restaurant’s temporary hours are Tuesday through Saturday 11:30 am to 2:30 pm and 4:30-9:00 pm. They’re closed Sunday and Monday.

Chelsea will hold their Grand Opening on Tuesday, April 26.

“I’m happy to be a part of Rivertown and want to make it better,” Lee added.

The Red Caboose is still standing but fire damaged the back side of the building including the office and kitchen on Monday, March 21, 2022. Photos: Allen D. Payton (left & all other except for, right) The Red Caboose

Initial investigation shows it started outside; an Antioch landmark since the late 1960’s

The fire damaged the ceiling and roof over the bar area.

By Allen D. Payton

An early morning fire burned much of the kitchen, office, and other parts of The Red Caboose restaurant in Antioch causing it to close down, Monday. A post on the restaurant’s Facebook page Monday morning by Judy Pence, who with her husband own the restaurant, but not the building alerted the public to the tragedy. The restaurant is located at the end of Fulton Shipyard Road next to the old Antioch boat launch, Rodger’s Point and the former Tommy’s Harbor.

“Well, I don’t even know what to say. We got the call at 4:00 am. The Red Caboose Restaurant is gone. Needless to say…. We will be closed until further notice,” she wrote.

According to ConFire PIO Steve Hill, it was a single alarm fire. ConFire was called at 3:26 AM. “We got on scene pretty quickly,” he said. “It was in the kitchen area. It’s under investigation. The preliminary investigation says it does appear the fire started on the exterior. When we got there the kitchen was fully engulfed in flames.” Hill said he will provide more details later once the investigation is concluded.

Damage to the office.

“The fire started outside and went through the wall in the office off the parking lot,” John Pence stated.  “It destroyed the kitchen. But unlike a lot of restaurant fires it didn’t start in the kitchen.”

Asked if most of the building is still standing, he said, “yes”.

“The deep fryer, the charbroiler, the flat top and the stove are still fine. So, it wasn’t a kitchen fire,” he pointed out during a tour of the damage to the restaurant. “The fire appeared to have started behind the office and then run up along the eaves to the kitchen.”

Asked if they’re going to rebuild, Pence said they own the restaurant but not the building. The building is owned by the Boccio family in Antioch.

Restaurant owner John Pence points out there was no damage to some of the kitchen equipment.

When asked if she plans to rebuild, building owner Phyllis Boccio said, “I haven’t even thought about it. My daughter has been down there for about an hour, and I’ll know more when she gets back.”

Both Boccio’s daughter Nancie Boccio and son, Dr. Jim Boccio, Jr. were on scene of the restaurant, Monday morning.

Asked how long the restaurant had been open, Jim said their parents bought the building in the late 1960’s. It had previously been a bar, he shared.

They said their dad, Jim Boccio, Sr. who passed away in 2020, brought the caboose up from Southern California and added it onto the then-existing building.

3/22/22 UPDATE: In a post on The Red Caboose Facebook page, Tuesday morning, restaurant owners John and Judy Pence shared the following message:

“Good Morning. John and I want to thank everyone in this amazing community for all the kind (mostly ) words, support and encouragement. The Red Caboose is so much more than us. It is community, friendship, a place to come and get away, be you, hang out, eat good food, and mostly, have fun. We have strived over the last few years to make it a welcoming and homey place. Our staff is the best and we couldn’t have done it without them. To say they are heart broken is an understatement. There have been suggestions to start a go-fund me to help rebuild, but honestly it is too early to know what is going to happen. There is still much to be done with the insurance and a lot will depend on what the landlord decides to do. Please bear with us as we sift through what’s left, deal with the insurance and just try to get a grasp on things.