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Bon Chon has returned to Boston!

Like a spicy, deep-fried phoenix, Bon Chon has returned to Boston. Here are the details as best I could glean them from going there yesterday:

Address: 123 Brighton St. in Allston, where Toki Shabu Shabu used to be.
Phone: 617-254-8888
Web: http://bonchonallston.com/ , though last I checked it isn't fully functional yet.
Hours: 11:45am-12am... I didn't check to make sure it was every day.

These are the same guys as Privus, and are still trying to open Bull (slowed down by licensing but still coming). They still deliver. The chicken is still the best in 100 miles.

Last night I heard a rumor they were open and stopped by. Apparently it was a soft open, and they were only serving Bon Chon Chicken and beer. From what I could remember (Though honestly, what else could one want?) The sushi starts today.

This place seems to my eye to be Privus minus the skeezy bar part. Mostly the same staff too. I couldn't tell if the name is now just "Bon Chon" or what, but they still have some Toki signs up.

I think they were a bit surprised at how fast the word got out -- a few starting pains but otherwise good. Bottom line: Bon Chon is back!!

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  1. Awesome news! I'll need to get my butt down there asap to get some.

    1. Minor note - that's Brighton Ave, not Brighton St.

      1. This is truly good news!

          1. The wife and I stopped by tonight at about 6 and the place was hopping. We got the last two seats at the sushi bar, had some very nice sushi, and some hot and spicy Bon Chon wings. They're back and just like you remember them! I did notice that in addition to the wings and drumsticks that Privus offered, they also had chicken strips. Didn't try those, but I might have to for comparison sometime.

            1. This will ease the sting when work moves to Memorial Ave in a year or so..will at least put me closer to Allston and more Bon chon chicken.

              So does this mean that Bull will just be a regular Korean joint, or might there be hope that there could be 2 outposts of Bon chon around?

              1. I came by last nite and the place was packed out the door. There was an hour wait for the table then another hour wait for the bon chon chicken at the table. Sushi was very good equal in quality to Fish Market across the street but better portion and better priced. Spider roll the best in at least MA by far. I was very happy so I returned to today at noon for another round but they ran out of spider roll...wonder why?!

                BTW, anyone tried the Afghan cuisine Mariana next door? Menu a bit similar to Helmand but how is it in comparision?

                1 Reply
                1. re: joebloe

                  Parts of the menu are cut-and-pasted directly from Helmand menu, including odd locutions like "sun-dried baby grapes." I believe it was mentioned here that the principals here are ex-Helmand.

                  Anyway, it's perfectly nice and a good addition to the neighborhood.

                2. 7 of us went last Saturday at noon for the chix as our app before heading down Harvard St. to Unique. Took close to an hour, but were forewarned. Shared a half n' half(spicy vs not) medium plate which afforded 1 wing & 1 drummie pp. Terrific non-greasy, crispy chix. Favored the spicy. Place really filled up in the hour we waited. Can't wait to go back for more & incorporate other choices.

                  12 Replies
                  1. re: Taralli

                    It took an hour to get your wings? Really? Why?

                    More importantly, can't wait to hear about your experience at Unique!

                    1. re: yumyum

                      Apparently they've been slammed since they opened - see joeboe's comment just above as well.

                      1. re: yumyum

                        They always took a while to cook, even at Privus, and I think the unexpected crush of patrons really has them backed up. We waited about 45 minutes for our wings when we went, but spent that time eating sushi, and drinking beer!

                          1. re: Gordough

                            I had bon chon take out when it was still at Privus, and this was trekking all the way back to Quincy via the T. Still good -- the double fry job makes it stay crispy and it was still warm when I got home.

                            If you're much closer, than take out would be a good option. I used to call in an order, and then pick up and leave. I like it hot and fresh on the plate to dine in too, but I have considerably less patience for queues.

                        1. re: yumyum

                          it's been my experience that bon chon chicken takes awhile to cook. i remember waiting almost an hour when i ordered it at privus

                          1. re: galangatron

                            Agree... I've waited nearly 45 minutes for the chicken on both visits to the old Privus location.

                          2. re: yumyum

                            we ordered lamb dumplings, pork and sour cabbage dumplings, cucumber with garlic, shredded pig tripe in chili sauce, eggplant with garlic, and a pork pancake. i also wanted to order the pig skin jelly but, unfortunately, they didn't have it

                            the owner also gave us a complimentary salad of julienned carrots, daikon, pea pods, and soybean sprouts in a light dressing with strong hints of sesame oil. everything was delicious

                            i preferred the lamb dumplings (filled with tender finely shredded lamb) to the pork and sour cabbage dumplings (which didn't taste of sour cabbage at all). i also loved the shredded pig tripe in chili sauce (even though it was only moderately spicy) and the pork pancake

                            1. re: galangatron

                              G is responding to YY's query about Unique Restaurant that we trooped down to after BChon. When we were just about to wrap up, someone spied the knife cut noodle option - Yay! Owner whipped up a big, steaming platter of noodles w/spicy ground pork - sooooo toothsome & comforting!

                              1. re: Taralli

                                i can't believe i forgot to mention the handmade noodles. they were delicious and took me back to the handmade noodles at the noodle alcove in chinatown. soft, chewy, toothsome and absolutely wonderful tossed with the ground pork and spicy sauce

                                1. re: galangatron

                                  wow, nice work. are the noodles on the regular menu now, guys ? and what about the pig skin jelly ? Somebody's gotta write a song titled Pig Skin Jelly.

                                  1. re: Nab

                                    the noodles aren't on the regular menu so make sure you ask for them. the cold plates and northern style dishes are on an overhead menu to the left of the front counter

                                    i was disappointed that they didn't have the pig skin jelly (aspic) but the shredded pig tripe in chili sauce had a nice chew to it