When Jason and Mary Cho opened what was, at the time, the second Dak & Bop location, they faced more challenges with the building than expected. The 1805 West 18th restaurant – which is now the only Dak & Bop in Houston since the original closed in the Museum District – was initially delayed by a power line explosion. Then the COVID-19 pandemic struck as she began to gain acclaim for her korean fried chicken, as well as creative dishes from chefs Jordan Economy and Matt Wommack and desserts on the plate by the pastry chef Zed Benak – like his last creation: Black Sugar Cheesecake with ginger cookie and panko crust served with Chinese apple butter spread with 5 spices and whipped cream and candied oranges. Then two weeks ago it had to close due to severe water damage. Restaurant reopened today for lunch and dinner.
The damage occurred when the ceiling of the aging building, a former Pizza Hut, collapsed due to rain. The water damaged much of the plasterboard. “Unfortunately, the insurance did not cover anything and all expenses are paid out of pocket,” explained Jason Cho.
To help offset the cost of this costly setback, the Dak & Bop team launched a GoFundMe campaign, largely to continue paying all employees. (At the time of publication, the fundraiser received only $ 4,905 of the requested $ 30,000.) While Dak & Bop remained open for take out orders, it was inevitable that revenues would drop significantly for the repairs.
“This build has caught us once again to the point that we’re not sure we can continue,” Jason said. “However, we will do what we do for as long as we can because we believe in our concept and are proud of what we have started.”
Speaking from personal experience: losing Dak & Bop would be a terrible loss. As I expressed 11 months ago, the menu of Wommack, Economy and Benak makes it a must-try restaurant. It also hosts a popular Industry Brunch – a good indication of its quality since restaurateurs and bartenders know where to spend their hard-earned money.
Dak & Bop’s monthly industry brunch is normally the first Monday of the month, but due to repairs it takes place on October 11 from 1 p.m. to 6 p.m. (industry professionals tend to work late and to sleep). , so most of the industry’s brunch items are only available at this time and usually never repeat, ”says Wommack. “It’s a one-of-a-kind experience. Articles could include Octopus Terrine, Pie Frito SCF (fried chicken steak) and Barbacoa Benedict. Special drinks are also available. They usually understand Bloody Mary Kimchi and our Gravyback Fire Combo. The full menu is also available. With fun and filling dishes like these, it’s obvious that the industry’s brunch is celebrating its first anniversary.
Dak & Bop’s normal hours are 11 a.m. to 9 p.m. Monday through Thursday, 11 a.m. to 10 p.m. Friday and Saturday, and 11 a.m. to 9 p.m. Sunday. View the current menu online.