Bonchon Arlington — Restaurant in Arlington

A Mixed Feelings about Recent Bonchon Wing Order

My journey with Bonchon has been one of flavorsome delight over the years. I've cherished their iconic Bonchon wings for quite some time, but my recent encounter left me with mixed feelings that I'd like to share.

Having ordered Bonchon wings countless times before, I looked forward to indulging in their signature crispy and savory goodness once more. Memories of their delectable taste lingered, and I eagerly awaited the arrival of my order. However, my excitement gave way to a tinge of disappointment.

As I unveiled the container, the familiar aroma wafted through the air, but it was accompanied by a subtle difference that intrigued me. My first bite revealed that the texture and flavor of the wings had evolved from what I remembered. The crispy coating seemed slightly altered, and the seasoning carried a unique twist that caught me off guard.

Although I tried to appreciate the new flavor profile, I couldn't help but feel that the wings tasted a bit peculiar. It wasn't the Bonchon experience I had grown accustomed to enjoying. Regrettably, I couldn't bring myself to consume even half of the portion, as the modified taste left me somewhat unsatisfied.

I've been a dedicated Bonchon fan, and while change is natural in any culinary journey, I hope this deviation in taste is an isolated incident. I remain open to the possibility that my next order will bring back the familiar delight I've come to associate with Bonchon wings. This review is a reflection of my personal experience, and I believe that Bonchon's commitment to quality and flavor will prevail in...

To be honest I was not really impressed. As much as people praised this place I was a bit disappointed. I spent a grand total of $65ish I purchased all the flavors of chicken. I bought drinks at the bar to show you side by side what you are getting. My took one sip and hated it. $10 a drink with almost zero variety. As you can see the drinks are filled with ice. The fries I spent $6 where so so a bit disappointing especially since it looked really good. The onion rings my gf liked them personally I don't eat them. The service was extremely slow. Almost 45 mins but the place was empty. Last but not least the chicken. I had them two different days. Day 1 they all kind of tasted the same. I can deal with a high amount of spice. My gf not so much she instantly was dying and making faces while I was eating out of the spicy chicken box wondering which one was spicy. The soy garlic one was the best one. The sweet one was meh. Day 2 the flavors really started coming through the spicy one was noticeably the spicy one. The soy garlic by far the best. The spicy one now tasted like buffalo chicken. The sweet one confirmed disappointing not really good at what it be was supposed to be. I can see many people skipping over the soy but like others have mentioned the best one. It's almost like buffalo wild wings with less variety. When in my mind I pictured upscale restaurant with uniqueness. Even the take out boxes looked like chick fila to me without the quality. This might be my be my first bad review. I eat at different places often. I guess if you never go out it might be a treat. Maybe I went on...

Never been to this location, but I like the way the owner responds to the comments. I am a waiter at a contemporary American restaurant, and the owner there also responds to feedback. Really an impressive touch to take the time to read and respond the reviews. Granted, customers usually only can see things from the purchase side, but owners know the inside scoop and can interpret and modify any issues people have. 50% preparation, 50% operations. One can not sufficiently understand that every dish needs to be coddled, and served correctly. At least food issues CAN BE FIXED IF THE DESIRE IS THERE. I tried the chix legs at BonChon in Sterling. First time, they were the best chix legs I had ever eaten in my life. 2nd time, they were the worst legs and i promptly dropped em in the trash can outside. Do you try them a 3rd time? Yes, you're chasing that Jones for the first "better than crack" batch. If they are old, and have been sitting around, just toss em, not worth the aggrivation. In restauraunts, the idea is to fix all the problems that happen while open. Would you like to a hire a manager who knows how to please a customer, foster employees, and consult on pleasing customers and fixing problems for 40 years. From Chesapeake Bay AYCE Seafood House to LauBerge Chez Francois, I have employed my skills to run a successful restaurant. If this sounds advantageous to you , hire me as your general manager and you get 40 years of accumulated knowledge in...