Coqodaq: A New Fried Chicken Destination in New York City
A Conceptualized Journey
Simon Kim, the restaurateur behind the game-changing Korean steakhouse Cote, is set to open a new fried chicken destination, Coqodaq, in New York City. After four-and-a-half years of research and development, Kim is confident that his new venture will exceed expectations.
The Story Behind Coqodaq
Kim’s journey began when he realized that people from all walks of life love fried chicken. However, he noticed that there were limited options for elevated fried chicken experiences. Kim wanted to create a space that would allow people to enjoy high-quality fried chicken in a comfortable and accessible environment.
The Perfect Sourcing
After visiting regenerative farms in Nebraska and Arkansas, Kim found that the perfect fit was a Pennsylvania Amish farm that raised pasture-raised, antibiotic-free, hormone-free chickens on a completely vegetarian diet. This sourcing allowed Kim to develop a gluten-free batter with rice flour and other starches, resulting in crunchier bites with less fat retained.
Unique Approach to Fried Chicken
Coqodaq is one of the first restaurants to use cultured oil made from fermented Brazilian sugarcane. This oil is certified non-GMO, certified non-deforestation, and has a higher smoke point than traditional oils. This innovative approach not only improves the taste and texture of the fried chicken but also provides a more sustainable and environmentally friendly option.
The Coqodaq Experience
Coqodaq offers a $38-per-person "bucket list" feast that includes a consommé, banchan, cold noodles, and frozen yogurt with seasonal fruit. In addition to the Coqodaq original flavor, guests can choose from an umami-rich soy-sauce-and-garlic glaze or a spicy gochujang glaze.
Enhancing the Fried Chicken Experience
To elevate the fried chicken experience, Coqodaq is serving banchan, such as pickled white radish, cabbage kimchi, pickled celery, and scallion salad with romaine hearts. This approach not only adds variety to the meal but also provides a healthier and more balanced dining experience.
Champagne and Cocktails
Coqodaq has the largest Champagne list in America, with over 400 labels to choose from. The restaurant also offers beer and cocktails, including a selection of sparkling wine under $100.
Ambiance and Accessibility
The nearly 200-seat restaurant features a bar area with 16 high-top seats for casual drop-bys and a small private room that can be converted into a QSR (quick-service restaurant) for larger groups. The interior design, created by David Rockwell, includes hand washing stations near the entrance to emphasize the importance of hygiene and make the space more accessible to all.
Conclusion
Coqodaq is a revolutionary new fried chicken destination that promises to elevate the culinary experience. With its commitment to sustainability, accessibility, and quality, Coqodaq is poised to become a go-to destination for fried chicken lovers and those looking for a unique dining experience.
Frequently Asked Questions
Q: What is Coqodaq?
A: Coqodaq is a new fried chicken destination in New York City that offers a unique and elevated dining experience.
Q: What makes Coqodaq different?
A: Coqodaq uses cultured oil made from fermented Brazilian sugarcane, has a gluten-free batter with rice flour and other starches, and offers a selection of banchan and Champagne.
Q: Is Coqodaq accessible?
A: Yes, Coqodaq is designed to be accessible to all, with a bar area and a small private room for casual drop-bys and larger groups.
Q: Can I make reservations at Coqodaq?
A: Yes, reservations can be made for Coqodaq’s "bucket list" feast, which includes a consommé, banchan, cold noodles, and frozen yogurt with seasonal fruit.
