Bonchon Opens New Korean Fried Chicken Restaurant in Quincy

Bonchon Quincy-Newport Ave operates as a fast-casual restaurant
Bonchon Opens New Korean Fried Chicken Restaurant in Quincy
Photo: Official

Bonchon, a Korean fried chicken fast casual restaurant has opened its first Quincy restaurant at 65 Newport Avenue, Suite 7. The growing global franchise brand’s Quincy location is locally owned by franchisee Jack Tran. This is Mr. Tran’s first restaurant location. Restaurant hours are Monday-Sunday from 11:00 AM-10:00 PM.

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“We look forward to welcoming people of all ages to enjoy Bonchon upon our opening and for years to come,” says Tran in a statement. “We love this brand, culture, and food; and we want everyone in Quincy to ‘Crunch Out Loud’ when they experience the joy of eating Bonchon’s famous Korean fried chicken.”

Bonchon Quincy-Newport Ave operates as a fast-casual restaurant. Guests can enjoy hand-brushed double-fried chicken in its signature sauces, traditional Korean entrees, fried rice, sides, ice cold beer, Korean Donuts, and more.

In addition to bringing its signature Korean cuisine to Quincy, the new fast casual location will provide about 30 new jobs.

There are currently five Bonchon restaurant locations in Massachusetts, with one more coming soon in nearby Cambridge.

Lisa Hay

Lisa Hay

Lisa is a staff reporter for What Now Media Group. She covers new restaurant, retail, and real estate openings across all of our markets. A true foodie, this Air Force veteran has lived all over the world — from Aviano, Italy to Nairobi, Kenya — but her favorite spot is NOLA for its rich history, architecture, culture, and of course, its good eats.
Lisa Hay

Lisa Hay

Lisa is a staff reporter for What Now Media Group. She covers new restaurant, retail, and real estate openings across all of our markets. A true foodie, this Air Force veteran has lived all over the world — from Aviano, Italy to Nairobi, Kenya — but her favorite spot is NOLA for its rich history, architecture, culture, and of course, its good eats.
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