Bonita Restaurant to Expand Chestnut Street Storefront

The Taqueria plans to triple their seating with new renovations.
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Bonita Taqueria Y Rotisserie will be expanding their Marina district location at 2257 Chestnut Street into the adjacent vacant space at 2255 Chestnut. The unveiling of the newly expanded restaurant will be open “hopefully by the end of the year,” says owner, JJ Sweidan. 

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The restaurant’s development has a “long way to go,” said Sweden. He and his team have had their eye on the 2255 spot and the opportunity came up once the previous tenants, Norman Cleaners, left in January of 2020. 

Sweidan commented that their location is extremely small and they really want to expand to fix the front part of the building to make it more appealing and for more dining. Sweidan says they currently can only occupy 15 seats but once they open this new part of the restaurant, they are planning to triple the seating into roughly 40-45 seats. 

“The whole place is being gutted,” says Sweidan. He says this is why it is taking so long for the renovations to be finished. The process is being elongated by city permits as well as the fact that this spot is a historical building and they need to go through the regulations for that as well. 

The restaurant prides themselves in taking their Mexican cuisine to the next level. Bonita not only relies on Mexican ingredients, but they are also a “fusion of traditional Mexican flavors along with contemporary spices and presentations.”

Their current menu offers traditional tacos, burritos quesadillas, and even whole or half rotisserie chickens. They also serve breakfast.  

Kellyn Doerr

Kellyn Doerr

Kellyn Doerr is a University of Vermont alumni with a B.A. in English and Public Communication. She hails from Providence, Rhode Island but made the move to The Big Apple with her cat Tiberius. She has worked for various editorial outlets including The Charlotte News, Rookie Mag, TownVibe magazine, and The Vermont Cynic. Kellyn loves to go out to eat and try different foods and is excited to be writing about it for What Now Media.
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