New Rock Hill restaurant Dank Burrito is many things. Just don’t call it Mexican food

For customers of a certain age, the name Dank Burrito may require a little explanation. But it’s the burrito part that could trip up just about anybody.

“We’re not Mexican at all,” said company founder Clarke Merrell.

Rock Hill’s newest restaurant — it opens Friday — offers jerk chicken, Cajun fried mahi, cheesesteaks, pork belly and soy ginger pork. There’s teriyaki or honey truffle Buffalo, each in chicken or shrimp. Yes, they’re served in burrito wraps. Or in tacos, bowls and salads. The idea is a chef-inspired worldwide palette, with the convenience of a handheld option.

The result is something owners believe is pretty dank, or “ultra fresh,” as store owner Justin Miller described what makes food ‘dank.’ “(Merrell) likes to say it’s ‘fresh to death.’ High quality.”

Graffiti, flavor bombs and burritos

The only thing more colorful than the Rock Hill-themed graffiti and “flavor bomb” photos bursting from menu screens on the walls may just be the man who brought both to the city.

Merrell knows the insides of a Sunday morning church service and a tattoo parlor. He’s run a white tablecloth restaurant and popular food truck. Merrell wants to keep Dank Burrito edgy and fun, even down to the menu listings.

“We call them flavor bombs, because that’s what they are,” Merrell said.

Merrell playfully explains there aren’t any microwaves. There’s only a small freezer. Produce comes in and is hand-cut daily for ingredients and sauces. All that cutting is tough on employees, but there’s a reason for it — taste.

“It’s 1,000 times better,” Merrell said.

Customers can choose from favorite flavors or modify most dishes, but what makes Dank different from many burrito places are the set pairings. The pork belly matches the sweet Thai chili sauce.

The ranch slaw goes with the honey truffle options. It’s part of Merrell’s flavor, that chefs can build a better burrito even than customers could create themselves.

“It’s not black or pinto beans, chicken or beef,” Miller said.

University Center site grows in Rock Hill

Dank Burrito sits in a corner spot at 343 Technology Center Way. Across from the Cambria hotel, it’s right beside the Everbowl craft super food site.

Dank is a soft holler away from the Rock Hill Sports & Event Center one side, and the Power House development on the other. Miller mentioned a pizza place that is expected among several brand new storefronts just beside his.

Merrell didn’t know much about Rock Hill until Miller answered a call out in search of the company’s first franchisee. Dank started in 2014 as a food truck and opened a restaurant the next year in Morehead City, North Carolina.

After Rock Hill, Dank will open two locations in North Carolina and another in Florida. Once Merrell visited Rock Hill, he was sold.

“There’s so much going on in Rock Hill, it was hard to just pick one spot,” he said.

The graffiti walls inside the restaurant tell the story.

There are Football City, USA and Winthrop University logos. An image of the iconic Civitas statue at Dave Lyle and Gateway boulevards joins images of the University Center smoke stacks and White Street train.

Miller lives in Fort Mill but spent time in Rock Hill as an investor in new home projects.

The style, brand and food made him want in on what’s now a 3,400-square-foot restaurant with seating for more than 100 customers. Dank will employ about 25 people. Merrell and Miller agree the University Center site made sense with its proximity to a sports arena, hotel, university and new apartment buildings.

“We knew that there was going to be a lot of energy,” Merrell said.

Dank will be open 11 a.m. to 9 p.m. daily. Food will be available on DoorDash, Uber Eats, the Dank Burrito website or its app. There’s a rewards program and a secret menu available on the app.

The company and new store owners know it may take a little time for customers to understand what Dank Burrito is about, but with each trip to the new restaurant they’ll get it.

“They can see the inside and realize it’s fresh and hip, just like our food,” Miller said.