An innovative vegan fast food concept specializing in fried “chicken” sandwiches is coming to Dallas. Called Project Pollo, a young and growing chain from San Antonio will open its first Dallas location at 4814 Greenville Ave., the space previously occupied by healthy fast food chain Start.
It also briefly housed a seafood restaurant called Caribbean’s Shark, which had been in space for about nine months.
Founder Lucas Bradbury aims to open the restaurant by mid-February.
It was an extended trip that made Dallas-area vegans eager and impatient. The restaurant was originally scheduled to open at 6857 Greenville Ave. in 2021, but factors like COVID-19 and good old Dallas got in the way.
“We encountered many obstacles as contractors were not obtaining permits for work done prior to our lease,” a spokesperson said.
Rather than continue to struggle against the obstacles in this space, they shifted gears and found the new location. It will have a number of advantages over their previous location, a small building that once housed the pioneering vegan restaurant Bliss Raw Cafe & Elixir Bar. Unfortunately there were many challenges including a very odd footprint and almost zero parking.
The new space comes with valuable drive-thru, and they’ll also have a full bar and live music.
The Pollo project started in 2020 as a food cart but is growing rapidly, with four locations in its hometown of San Antonio and one in Austin which opened in December 2020.
The menu centers on “chickenless sandwiches” such as the Spicy Project, featuring breaded fried chicken with spicy garlic buffalo sauce and ranch, served with a pickled jalapeño.
“Pollo” is an exclusive soy-based chicken substitute that you can fry or grill. Other menu items include burgers, cheeseburgers, chicken nuggets, salads, a chicken Caesar wrap, loaded “papas” – fries topped with queso, jalapeno and chicken tenderloins – and macaroni with cheese, made from vegan cheese made from cashew nuts.
Breakfast options include chicken burrito, chicken and waffles, and chicken biscuit.
Bradbury previously worked for a chain of convenience stores running concepts such as Dunkin and Which Wich, and was inspired to create the concept after encouraging his parents to adopt a plant-based diet for health reasons.
He has made it his mission to make plant-based food more accessible to everyone, telling San Antonio Current that they want everyone, regardless of income bracket, to be able to afford a plant-based lifestyle.
“Our concept isn’t about profits, it’s about people and access to plant-based food at an affordable price,” says Bradbury.