Smoothie King CEO launches dual-lane chicken concept in Dallas – Image for illustrative purposes only (Image credits: Unsplash)
Dallas diners now have a fresh option for chicken that balances indulgence with health-conscious picks. Wan Kim, CEO of Coppell-based Smoothie King, opened Flock & Fresh on May 2 in the Old Town Shopping Center at 5500 Greenville Avenue.[1][2] The 2,600-square-foot spot emphasizes equal footing for crispy fried tenders and grilled alternatives, catering to varying daily cravings without compromise.[3]
A Serial Restaurateur Enters the Chicken Market
Wan Kim built his reputation leading Smoothie King, a national chain focused on nutritious smoothies. He expanded into upscale dining with Nuri Steakhouse, a $20 million project that opened in 2024, and casual spots like JOA Grill.[2] Flock & Fresh marks his venture into fast-casual chicken, targeting a crowded field dominated by chains such as Chick-fil-A and Raising Cane’s.
Kim identified a gap in the market for a venue that treats both fried and grilled chicken as core offerings rather than afterthoughts. The restaurant operates daily from 11 a.m. to 9 p.m., serving lunch and dinner crowds in a neighborhood setting near Lovers Lane.[3] Local stakeholders, from office workers to families, stand to benefit from this addition to Greenville Avenue’s dining scene.
The Dual-Lane Concept at Its Core
Flock & Fresh revolves around a “dual-lane” philosophy, giving crispy and grilled chicken parallel prominence on the menu. Kim explained this approach by noting that most competitors prioritize one style, often relegating the other to a minor role.[1] “We built Flock & Fresh so that neither crispy nor grilled is an afterthought,” he stated.
This structure appeals to consumers navigating post-pandemic preferences for protein-rich meals that can swing from comforting to light. The design supports lingering with warm colors like pink, orange, and green, plus modern chicken-coop-style seating and a 48-seat patio. Such elements foster repeat visits over rushed transactions, building loyalty among Dallas regulars.[1]
Menu Highlights and Customization Options
Antibiotic- and hormone-free chicken, never frozen and brined for 24 hours, forms the foundation of every dish. Hand-breaded crispy tenders contrast with grilled versions in sandwiches, salads, and plates, all priced under $15.[2] Standouts include the Triple Flock combo – three tenders with kale salad and house-made potato chips – for $12.
Signature sandwiches feature the Golden Treasure (crispy chicken with Flock spread and pickles on brioche) and Not So Guilty Pleasure (grilled chicken with bacon jam). Guests customize via house-made sauces and dressings:
- Flock sauce (signature)
- BBQ
- Honey mustard
- Japanese ranch
- Curry ranch
- Cajun Buffalo
- Sweet Korean
Salad options pair chicken with yuzu citrus, spicy harissa, or lemon vinaigrette dressings. Drinks like basil lemonade and hibiscus passionfruit tea round out the wellness-oriented selections.[4]
Chef-Driven Quality Meets Fast-Casual Speed
Michelin-recognized chef Minji Kim, culinary director from Nuri Steakhouse, crafted the menu to blend bold flavors with everyday accessibility. The emphasis on fresh brining and hand-preparation sets Flock & Fresh apart in a segment often criticized for uniformity.[3] Kim described the chicken as delivering a “night-and-day difference” through meticulous care.
While no traditional drive-thru exists, the order-at-counter model prioritizes efficiency alongside comfort. This setup positions the restaurant as a viable alternative for health-aware eaters tired of limited choices at bigger chains.
Expansion Horizons for Flock & Fresh
Initial success will guide a handful of additional Dallas-area locations to refine operations like supply chains and training. Wan Kim envisions potential growth to 100 outlets, though the brining process poses franchising challenges.[2] He remains optimistic, declaring chicken “the most important ingredient in 2026.”
For now, the focus stays on cultivating weekly habits among locals. This measured rollout benefits employees through scalable systems and customers via consistent quality.
As Flock & Fresh settles into Dallas’s competitive landscape, it promises a nuanced take on chicken that aligns with evolving tastes. Regular patrons may find their go-to spot for tenders or salads, underscoring Wan Kim’s bet on choice as a lasting draw.
