Jollibee, the global restaurant brand known for its Chickenjoy fried chicken, crispy and juicy chicken sandwiches, and Peach Mango Pie dessert, will open its first location in Dallas, TX on Friday, December 1st. Located at 4703 Greenville Avenue, the new Jollibee is situated just northeast of the city’s vibrant Lower Greenville community.
Following successful openings in Houston, San Antonio, and Plano in years prior, Jollibee’s arrival to Texas’ third-largest city is a testament to the chain’s aggressive North American expansion.
“We are excited to grow our presence and spread joy in Texas, especially as it is currently enjoying such tremendous growth,” said Maribeth Dela Cruz, Business Group Head, Honeybee Foods Corporation dba Jollibee in a statement. “Dallas is not only booming, it is also rich with culture and diversity, which creates the perfect setting to bring our warm and vibrant energy to residents looking to explore and learn about Jollibee and all our amazing, flavorful menu items.”
Menu items include:
· Chickenjoy: Jollibee’s signature crispy and juicy bone-in friend chicken. Also available in a spicy version.
· Chicken Sandwich: A crispy, juicy chicken breast fillet is spread with umami mayo, and sandwiched between a toasted brioche bun.
· Spicy Chicken Sandwich: The spicy version of the classic features a sriracha mayo spread and is adorned with fresh jalapeño slices for added heat and crunch.
· Peach Mango Pie: Made with peaches and real Philippine mangoes tucked in a warm, light, and crispy crust.
Across North America, Jollibee is making strides by expanding its footprint in markets, such as Sterling Heights, MI, Brooklyn, NY and Chantilly, VA.
Jollibee’s new Dallas store location is just a few miles away from its Plano location, which opened in 2020, and joins its four other Texas locations spanning Houston (2) and San Antonio (1), and Missouri City (1).
The Jollibee Dallas location is located at Address: 4703 Greenville Avenue, Dallas, Texas, 75206. Store Hours are 9AM – 10PM, seven days a week.
