Nestled in the Museum District and just a 7-minute drive from UH is an oasis for both Asian fusion foodies and fried chicken connoisseurs.
In Korean, Dak & Bop means “Chicken and Rice,” though the Korean chicken wings are the star attraction. Operated by UH alumnus Jason Cho and his wife Mary Cho, Dak & Bop was soft opened in November 2014, and their customer base is growing.
During peak dinner hours, customers may wait up to 30 minutes, but Cho and his staff are meticulous with each order and encourage customers to sample drinks, chat with friends or try a dessert while waiting.
The bar offers 14 different craft beers on tap and nine signature cocktails. The Cool Cucumber, a subtle infusion of cucumber vodka, mint and Asian yogurt, is a best-seller, as is the Last Dessert Ever, a mix of RumChata, Kahlua, Bailey’s, banana puree and strawberry foam.
The drinks provide a delicate introduction to more filling appetizers and entrees.
The menu is an eclectic collection sure to satisfy any palate. Their appetizers feature truffle fries served with spicy mayonnaise and ketchup. The fries are hot and crispy, and the dipping sauces are the perfect complement.
Chicken baos, made with twice-fried boneless chicken, citrus slaw, house-made pickles and a special in-house sauce are the best primer to the chicken wings. The twice-frying process results in tender, juicy chicken with a skin that’s extra-crispy and light.
The sauces offered are soy garlic, hot and spicy, and half ‘n’ half. The soy garlic was sweet, while the hot and spicy offered a smoky heat that built with each bite. The fan favorite was definitely the half ‘n’ half, which got the unanimous sauce-covered thumbs-up around the table.
Dak & Bop is open Monday through Saturday from 5 to 10 p.m., at 1801 Binz St.
