The main event is arguably the fried chicken, which comes in several variations, including soy-garlic glaze, yang nyeom (tossed in a sweet-spicy sauce made from gochujang and other ingredients), padak (with scallions) and honey butter. There are also oven-cooked chicken dishes, from soy sauce and black vinegar chicken to cheese buldak (spicy boneless chicken and rice cakes topped with melted cheese). Customers can opt fo chicken wings, drumsticks or boneless chicken pieces for any of the styles.
Vons serves several styles of fried and oven-cooked chicken. Image via Yelp.
Or, splurge on the ssam chicken for $28.99: roasted chicken that you wrap in thinly sliced radish with assorted vegetables and sauces.
Sides at Vons include honey butter fries, onion rings, rice cakes, mandoo (Korean dumplings) and kimchi fried rice.
The first California Vons opened in Sunnyvale in 2014; there are now more than a dozen locations through the Bay Area. Vons is also opening soon in Cupertino, according to the company’s website.
Vons is newly open on Broadway Street in downtown Redwood City. Photo by Elena Kadvany.
Vons Redwood City replaced The Bap, a fast-casual Korean restaurant.
Vons is open Sunday and Tuesday-Thursday from 11 a.m. to 9 p.m. and Friday and Saturday until 9:30 p.m. The restaurant has outdoor seating.
In order to encourage respectful and thoughtful discussion, commenting on stories is available to those who are registered users. If you are already a registered user and the commenting form is not below, you need to log in. If you are not registered, you can do so here.
Please make sure your comments are truthful, on-topic and do not disrespect another poster. Don't be snarky or belittling. All postings are subject to our TERMS OF USE, and may be deleted if deemed inappropriate by our staff.
See our announcement about requiring registration for commenting.
September 26, 2020 at 11:46PM
https://ift.tt/3j9A7Lq
Vons drops Korean fried chicken on downtown Redwood City - Palo Alto Online
https://ift.tt/38mRq7q
Fried Chicken
No comments:
Post a Comment