More than a year in the making, Mediterranean-inspired Bok Bok Chicken is back on track for a debut at Town Square, solidifying the local ambitions of the Las Vegas-born chain while it rapidly grows in California and plots a nationwide expansion strategy.
Created by restaurateur Silva Chamanian in 2018, Bok Bok first revealed plans to move into The Landing at Town Square last March and paperwork has now been filed to install an exterior sign at its 2,330-sqaure-foot space, located next door to The Broken Yolk Café from San Diego and a short walk from another California import, the customized salad concept Chop Stop.
Bok Bok Chicken has been growing in the opposite direction and already operates three Los Angeles outposts, one in Culver City, California, and a future venture in Venice Beach, California.
Promised to be “coming soon,” a projected opening date at Town Square has not been announced. The company also expects to soon reopen its two-year-old location at the corner of Lake Mead and Buffalo Drive, while plans to join the dining scene at Texas Station Casino require the resort to return to regular operations, not expected until at least June of next year.
Open daily from 11.am. to 8 p.m., the menu at its four, local counter-service restaurants includes beef shawarma, kabob, chicken and falafel pitas, or panini, rotisserie chicken dishes, shawarma and falafel fries, salads, and soups, plus flan, shredded filo dough, baklava, and rice pudding for dessert.