Concept with 'the crack factor'
(Continued from page 1) Getting the most attention, however, is ChocoChicken, which Fleischman plans to open in March in downtown Los Angeles. The concept is described as a “fried-chicken-and-chocolate hybrid,” and Fleischman is reluctant to explain what exactly that means because he doesn’t want people to form preconceptions about how it might taste. “I’m not going to explain it,” he said, noting that it’s not Mexican-style mole or chicken ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com