Caviar, Crispy Chicken & Champagne Commingle at COQODAQ
Rihanna posted a video on her IG that showed her along with a friend combining caviar with her son's chicken nugget, documenting both being blown away by the taste. Only days after viewing this humorous reel, I visited one of New York's latest restaurant sensations, COQODAQ, which is actually making a name for itself by serving that very same chicken/caviar combo and leaving all who try it as pleasantly surprised as Rihanna. The distinctive pairing has been a big part of why COQODAQ has become a very popular addition to New York's vast culinary culture.
COQODAQ - pronounced (coke-a-doc) - is the brainchild of restaurateur Simon Kim and the team behind New York's Michelin-starred COTE Korean Steakhouse, which has expanded to Miami and Singapore, with a Vegas location forthcoming. COQODAQ has itself secured Michelin Bib Gourmand status, which is a great achievement in its own right.
Asian style chicken has always brought its own unique method and flavor to the table, and has long been part of New York's gastronomic landscape, but COQODAQ offers an elevated twist to the cuisine by combining it with caviar -- which is having its own moment as caviar bumps are ubiquitous up and downtown. I was recently in line at Russ and Daughters, which as New Yorker's know can be very long, and I couldn't believe how many people were ordering their caviar. What used to be an acquired taste reserved for the upper echelon, now seems to have permeated the masses to become a flavor more people are willing to pay a premium to experience. COQODAQ is a cozy spot where one can do just that, in a very special way: The taste of that warm buttery flesh of the protein prepared in a manner not usually deemed high-end, topped with the smooth salty caviar mountain melting in your mouth, makes for an experience foodies should try at least once.
And New Yorkers are obviously here for it, as the long wait times and full bookings attest to. I was there early on a Sunday night and the joint was jumping.
“COQODAQ accepts some walk-ins at the bar but honestly more often than not, there is still a wait. It's not even as busy tonight as it usually is - by the time we open at 5, there's a line at the door.”
Demetrius, COQODAQ Maître d'
The name COQODAQ actually derives from the French and Korean words for chicken, and though there are other items on the menu like fish & chips, oysters, and umami laden noodles, the chicken is the obvious star. In addition to the nuggets, their buckets of original or glazed fried chicken legs and thighs - sans caviar - which are accompanied by three sauces and several sides, is quite popular, especially among groups, which make up the majority of COQODAQ's warmly lit round tables.
COQODAQ prides itself in being sustainably conscious and only serves chicken made from pasture-raised birds and gluten free batter. Chef SK, as his staffers call him, is not only committed to ensuring COQODAQ prioritizes health and environmental responsibility, but also supports staff development and creativity through educational programs and community engagement.
COQODAQ is located in the Flatiron District on East 22nd Street and like most area eateries, prices for caviar dressed dishes are elevated, but not overly so. And while you should prepare to spend more for fried chicken than you normally would, you should also be prepared for a night of good food, unique flavors and a festive vibe - their old school 70's club soundtrack provided a perfect complement!
For those in the know, bubbly - which elevates everything - is delicious paired with fried chicken, and COQODAQ serves a stellar selection of sparkling wines to compliment your dining experience, including one of my favs, the uber yummy Alfred Gratien Brut Rose. I also learned from my server that COQODAQ features the largest restaurant champagne list in the country! Very impressive.
Humanely raised flavorful fried chicken, caviar, and champagne is a mouthwatering mix I'm sure even Rihanna would toast to. Cheers COQODAQ!