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Sensi Magazine

A Culinary Love Affair

Jul 31, 2019 07:19PM ● By Debbie Hall
Healthy eating nourishes the body, assists with weight control, and promotes well being. Add affordable with ready to go for dining in as well as delivery options, and Bok Bok Chicken offers a wholesome option that includes vegan and vegetarian choices.

The husband-and-wife team of CEO Jacob Tchamanian and majority owner Silva Chamanian are Armenians who have been in the US for over 45 years infuse true passion into their restaurants. Along with this venture, they own several health care companies, so the welfare of their customers is No. 1, with everything from nutritious food to excellent service.

What makes Bok Bok Chicken so different? The free-range chicken is rotisserie cooked in a delicious, healthy way, imparting lots of flavor with a spice combination that has been used for hundreds of years, adding taste without salt and fats.

“In most of our food, we use cumin, which is even mentioned in the Bible and used as currency, it was so valuable. In most Middle Eastern and Mediterranean cuisine power food, many of the foods are seasoned with cumin,” explains Jacob. “We prepare our food using a combination of spices, and everything is made fresh daily with real ingredients for real food.”

Out of 450 family recipes, they selected the items that appeal to different cultures as well as vegan and vegetarian choices. Sweet and savory are also part of the menu items, and meats include chicken and beef, including the whole bird and marinated beef dinners.

One of Jacob’s favorite salads is the vegan, Tabbouleh gluten-free quinoa salad with tomato, onions, parsley, and spices. The Bataba salad, also vegan and gluten free, is made with potato, green onion, parsley, lemon juice, olive oil, and spices. The gluten free lentil soup combines potato, Swiss chard, garlic, lemon, and spices. Hummus, muttabal, fattoush salad, and tabbouleh tempt any palate while giving the body energy. Thin Lebanese bread is there to scoop up the deliciousness waiting on the plate.

Shawerma pita is flame-broiled, marinated beef wrapped in pita with roasted tomato, tahini, and piaz, or make it a shawerma panini in a pressed French roll. The chicken pita combines rotisserie chicken with tomato and garlic sauce, and the chicken panini adds the ingredients to a French roll. Vegan falafel is made to order, wrapped in a pita with lettuce, tomato, and tahini.

Cheese boreg (vegetarian) is fried dough filled with cheeses, green onion, parsley, and spices served with zaatar, and sarma (vegan) are grape leaves stuffed with rice, onion, and spices.

Desserts are more than sweets, including baklava, layers of filo pastry and nuts soaked in rosewater syrup, ashta, shredded filo dough with sweet cream and pistachios; and gatnaboor, rice pudding with cinnamon and rosewater.

Bok Bok honors and pays homage to family. Every single item on the menu is created using Chamanian’s recipes that were handed down by previous generations. Dishes have been perfected throughout the years, and every special ingredient and flavor adds a taste of their shared tradition.

The couple moved to Vegas in 2017 and opened the first Bok Bok location in 2018, adding more locations this year. “We love the weather and the atmosphere,” Tchamanian says. “It was the perfect time to open our dream restaurant sharing the food we love with the place we love Las Vegas.”