Launched in 1997, BHC is a poultry powerhouse, with over 1,500 locations across South Korea, Hong Kong, Malaysia, and Singapore and millions in annual revenue. The first (and currently only) location in the United States opened in 2023 in Los Angeles, but doesn’t appear to be the last by a long shot. Considering that the largest Korean community in the United States resides in greater Los Angeles, it was the ideal place to launch what they call a “test lab” for the rest of the country, and with San Diego’s penchant for chicken, it sounds like the perfect next move.

BHC menu favorites include both traditional Korean dishes such as tteokbokki and rabokki, as well as more Western-style options like fried chicken sandwiches and fries. But it’s their fried chicken dishes that promise to satisfy any palate, including signature flavors like Gold King (a blend of Korean soy sauce, honey, and garlic) and Bburinkle (Korean cheese seasoning).

Cheesy Bburing seasoning comes on french fries, cheese sticks, and cheese balls as extra-savory sides as well. (Skip the ketchup and instead snag a side of lemon yogurt sauce for dipping. I love heat, so I prefer the sweet and spicy dipping sauce for that extra kick instead.)

San Diego Restaurant News & Food Events

Mujer Divina Heading to Downtown Chula Vista

After a chef gets painted with the Michelin brush, their every move is watched breathlessly and discussed endlessly. Priscilla Curiel is no different—her famed eatery Tuetano Taqueria first moved from San Ysidro to Old Town, with hungry fans following her every step of the way. Its temporary closure late last year set her up for what she hopes will be its permanent home in Chula Vista, which she estimates will open in March or April.

But foodies need not wait for spring to get a taste of what Curiel is cooking up in Chula Vista. The second location of her grab-and-go coffee and burrito concept Mujer Divina opens next week at 218 Third Avenue. “I’m scared, but ready to go,” she jokes, adding she hopes to open her doors on Monday, February 12 if possible. (In the meantime, she encourages patrons to keep visiting the original location at 310 E. 8th Street, Suite A in National City.)

Once open, she’ll be able to focus on finishing Tuetano and an additional concept dubbed Mujer Divina Breakfast House, both of which will be located next door at 216 Third Avenue, Suites A and B. Curiel explains that she’s keeping the to-go Mujer Divina concept for those on the run, but will expand the concept and menu into a more sit-down experience. The menu will remain “Mexican, 100 percent. I adore my cuisine, my culture,” she promises. “I want to give the most authentic that I can cook for my beloved customers.”

Dave’s Hot Chicken Continues Its Fast-Casual Takeover in Mission Valley

If there’s a fast-casual restaurant opening more restaurants than Dave’s Hot Chicken anywhere in the country, I sure as heck don’t know about it. The Southern California-born chain began as a parking lot pop-up in Hollywood before exploding across the United States, opening over 100 locations with hundreds more on the way.

San Diego can expect its sixth Dave’s Hot Chicken to open in early March at 2075 Camino De La Reina in Mission Valley. Deryl Pangelinan, COO of Dave’s Hot Chicken San Diego, says they hope to officially open March 1 in the former Greenspot Salad Company space, and promises at least six more locations across the county in the future.

“Our goal is to open 12,” he explains, pointing to neighborhoods like Chula Vista, Otay Lakes, and National City as possible locations. His group already operates outposts in Pacific Beach, El Cajon, Escondido, Oceanside, and Mira Mesa, and he says not only is their franchise group the first one in the company’s history, it’s also the largest. But while expansion looms large on their business plan, Pangelinan says they aren’t going too fast or sacrificing the spirit of Dave’s.

“We’re expanding strategically,” he promises. “It’s a destination brand—what better place to be than a destination city?”

Beth’s Bites

Burgers by the beach, boyyyy! Popular pop-up Burger Kook took over the former ChickenHeadz spot at 5026 Newport Avenue in Ocean Beach. More coverage about this coming next week.

If I’ve said it once, I’ve said it a thousand times—more places need to serve spaghetti with clams with red sauce! If you have a recommendation, please send them to [email protected]. (Not white wine sauce, not squid ink, not mussels, not cioppino. Noodles. Red sauce. Clams. Please?)

I don’t drink much wine (I prefer cider), but if anyone wants to take me on a date to Finca, I will daintily sip whatever you put in front of me. Actually, let’s make it a group outing—I like to share as many plates as possible. As long as we order at least one XL duck confit croquette and charred octopus, I’ll be happy.

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small crab, fried chicken, acorn pudding

Seasoned Small Crab

These little critters—no more than an inch or so in size—dressed in a sticky red chili sauce—had been calling out to me from my first visit. Fortunately, H Mart not only sells large, family-size containers of them, but also smaller ones for, well, hearty tasting. I love the crunch and burst of spice, soy sauce, sesame seed, and garlic mixed with the fishy, fermented flavors of the little crabs. Eat them as a side dish, perhaps on a mount of steamed rice, with pickled vegetables, a little potato salad, seaweed, and other banchan, around a main course. $8.99 a pound

Fried Chicken with Special Sauce

Last June I went on a Koreatown food frenzy with L.A. chef Debbie Lee. She introduced me to a host of dishes, including Korean fried chicken, something she makes at her little Glendale snack bar, Ahn Joo. We enjoyed two types, one was a very light, crispy chicken, seasoned with spices, at The Prince, which is known for this dish. The other, at Dansungsa, was finished off with a tangy, honeyed chili sauce, clearly designed for finger licking. This is the style of fried chicken you’ll find at H Mart. I found a package of drumettes that so reminded me of that wonderful dish that I took them straight home to reheat in a 350 oven for about 20 minutes. Okay, they’re not quite as good as that memorable meal, but I still enjoyed every last, sticky bite—and licked my fingers, too. $5.99 a pound

Acorn Pudding

I’ll be honest; I’m not sure if acorn pudding, or what is usually called acorn jelly (dotorimuk in Korean), is something I’d recommend to non-Koreans. I’m still trying to figure out the attraction. There are many cultures that have come to use acorns for food. They grind beautifully into a flour, can be pressed for oil, or roasted for coffee, as a New York Times article points out. And, yet, they take some work to prepare since they contain tannins that can be toxic in large quantities and that must be leached out before consumption. Modern life has made that aspect of enjoying acorns pretty easy; simply buy a package of prepared acorn jelly powder (dotori mukgaru), add water and salt, and let it sit. Or, even easier—buy a package of acorn pudding, already made. I asked a young women who tossed one in her cart how she eats it and she laughed, telling me that Korean girls consider it diet food. Slice it up and douse with some soy sauce and sesame oil and you have a very low calorie lunch. She and her husband enjoy it as a side dish with their dinner. I followed her directions and, well, it was fine, but I had a hard time discerning any particular flavor, other than the soy sauce and sesame oil. Perhaps making it from scratch gives you a nutty flavor like chestnuts. But, you could look at it as a blank palette, like mild tofu, and dress it up with a good chili sauce and sliced scallions, top it with kimchi, or cut it into bite-sized chunks and create a salad with it. $3.99 a package

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