COQODAQ
New York, New York
Gracious Hospitality Administration, the restaurant group behind Michelin-starred and James Beard-nominated COTE Korean Steakhouse in New York, Miami, and Singapore, welcomes COQODAQ, a brand new fried hen idea positioned within the coronary heart of Flatiron.
Created by visionary and award-winning restaurateur Simon Kim, COQODAQ provides diners a one-of-a-kind expertise impressed by the traditional Korean philosophy of Eum-yang (음양 | 陰陽), embracing duality being basic to the character and stability of the universe. Complementing the menu is a strong beverage program helmed by Companions Victoria James, Govt Director of Beverage and Sondre Kasin, Principal Bartender. A set of basic cocktails with an revolutionary twist, will reside alongside a premiere wine and beer choice and America’s largest restaurant champagne listing.
COQODAQ Wine Evan Sung – Half Bottles
Providing a substitute for the normal Chimaek, the Korean pairing of fried hen and beer, COQODAQ champions champagne as the best coupling with its fried hen, because the effervescence of these wines aids in slicing via the richness by successfully breaking down the fat on the palate. Inviting friends to expertise the bubbly beverage like by no means earlier than, the restaurant will provide an intensive listing of over 400 uncommon and unique bottles that make it a real mecca for champagne lovers. In one other reinvention of the position of champagne, the choice will additional break down the associated fee barrier by introducing an inventory of 100 alternatives of champagne and glowing wines below $100, so everybody can take pleasure in this good pairing. The restaurant can even serve COQODAQ Assortment 1/2 bottles of Champagne crafted in collaboration with the esteemed grower-champagne home Gaston Chiquet, together with an expansive wine label listing that focuses on white and purple burgundy.
The cocktails are purposefully created to supply a refreshing and invigorating expertise that pairs completely with crispy fried hen. Excessive-quality tea-based cocktails, highballs, and quite a lot of basic and seasonal libations will seem on the menu, all crafted with regionally sourced components like black currant and contemporary citrus, together with low and no ABV choices. Additionally they have a wildy trending cocktail known as “The Egg” study extra about that drink HERE
Pictures by Jason Varney for Rockwell Group
