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    David Choi's Seoul Taco Announces Chicagoland Expansion

  • Industry News September 13, 2018
    Seoul Taco
    David Choi currently owns and operates five Seoul Taco locations in Illinois and Missouri.

    Today, Chef and Owner David Choi Seoul Taco announced the brand’s Chicagoland expansion. Beginning this winter, Seoul Taco fans can now get their fix of the Korean-Mexican fast casual at locations in Chicago’s Hyde Park neighborhood (1321 E 57th St.) and suburban Naperville (206 S Washington St., Naperville, IL 60540).

    “Following the success of our first Chicago restaurant, we’ve been looking to open in communities that would embrace the Seoul Taco concept,” says Choi. “Both Naperville and Hyde Park are home to vibrant business districts and residential neighborhoods comprised of families, students, and young professionals. Our team looks forward to continuing to build the Seoul Taco brand within Chicagoland."

    Choi currently owns and operates five Seoul Taco locations in Illinois and Missouri. The brand’s Chicago flagship location opened in 2017 in the city’s River North neighborhood

    Seoul Taco’s menu showcases the recipes and flavors of Choi’s childhood in an innovative way. Guests can pick their protein for dishes such as the Bulgogi Steak Tacos with Korean salad mix, green onion, secret “Seoul Sauce,” crushed sesame seeds, and a wedge of lime; or one of Choi’s favorites, the Spicy Pork Gogi Bowl, his take on bibimbap, with rice, fresh veggies, fried egg, carrots, green onion, sesame oil, and spicy Gochujang pepper sauce. Guests to Seoul Taco’s new locations can also enjoy the brand’s newest menu item, Gogi & Waffles, a bed of sweet potato waffle fries topped with guest’s choice of protein, housemade kimchi, sesame seeds, green onion, queso blanco and spicy Seoul sauce.

    Both the Hyde Park and Naperville locations will offer catering options for 10-30 guests, and customizable packages for parties of 30 and more.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.