Customer favorites Char’d o ers a series of prebuilt options that include bowls and unique simple entrees. These dishes include Asian delicacies and fusion twists on American classics. Here are some popular dishes.
Nom Fries ($8.95) are topped with a choice of protein, grilled onions, pineapple and more.
DINING FEATURE
Dominic Doan opened the Richardson Char’d location in May 2019 after years of working in the restaurant industry.
PHOTOS BY JACKSON KING COMMUNITY IMPACT NEWSPAPER
Char’d: Southeast AsianKitchen Fast-casual fusion restaurant provides Asian alternative D ominic Doan wanted to provide a new experience when he created Char’d: Southeast Asian Kitchen. BY JACKSON KING
The Chicken Teriyaki Bowl ($8.95) is one of the newest items on the restaurant’s menu.
The restaurant’s menu mixes Southeastern Asian in uences from Vietnam, Korea, Japan and Hawaii, he said. Similar to Chipotle, Char’d allows guests to customize their own bowl from a variety of bases, proteins, vegetables and sauces. “[Char’d] is trying to cater to an Americanized version of Asian food versus creating an authen- tic experience,” Doan said. “There’s plenty of restaurants in the area that serve traditional Asian food. [My brother and I] wanted to do something di erent, and [we] found a market that wasn’t being catered [to].” In addition to its customizable options, Char’d o ers specialty prebuilt bowls and simple bites, including a fusion version of loaded fries and spring rolls. One of the biggest challenges Doan said he has faced is building onto the prebuilt menu, as they add items every three to four months. Looking to the future, Doan and Martin have discussed expanding their franchise throughout the Dallas-Fort Worth metroplex. Doan said he wants to create a hometown feel in each location, but still standardize the food across each restaurant.
Doan is familiar with the restaurant indus- try after working in his parents’ fried chicken restaurant in Arlington as a child. In 2018, he partnered with his brother Martin to split from the family business and create their own restaurant in Mans eld. He opened their second location in Richardson in May 2019 to cater to the business lunch crowd in the area. Char’d specializes in a fast-casual fusion of di er- ent Asian delicacies unlike traditional restaurants. With his experience at his family’s restaurant, Doan said he prioritized customer experiences to create a friendly environment when building Char’d. “They don’t necessarily have to like the food, but they’ll come in more often if they like you,” Doan said of customers. “That’s what we learned from our parents’ restaurant. There’s so many fried chicken places in Arlington that we had to compete with. But a lot of times, [customers] will come to us because they know us as a family.”
Char’d: Southeast AsianKitchen 1251 State St., Ste. 800, Richardson 972-803-6455 • www.chardkitchen.com Hours: Mon.-Sat. 11 a.m.-8 p.m., Sun. 11 a.m.-7 p.m. Vietnamese Pork Noodle ($10.45) has charred pork seasoned in traditional Vietnamese spices on top of white rice or vermicelli noodles.
PGBT TOLL
ROUTH CREEK PKWY.
75
E. RENNER RD.
N
Join Our Team Hiring for All Shifts $ 15 00 / hr Earn Up to $18.50/hr.
Asad Mohmand, MD
Nhan Nguyen, MD
Mohamad Kabach, MD
Joshua Burak, MD
We are very excited to announce our new partnership with Methodist Richardson Medical Center as “ Methodist Cardiovascular Consultants ”. Our new practice will be located in the same building as our current office, but will relocate to Suite 210. Please call (469) 913-9400 to schedule all future appointments & testing. As always, we remain committed to providing our patients with the most personal, and state-of-the-art cardiovascular care. 3001 E. President George Bush Hwy Suite 210 | (469) 913-9400
7940 North Central Expy. Dallas, TX 75206
15
RICHARDSON EDITION • FEBRUARY 2022
Powered by FlippingBook