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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 rooster idea positioned within the coronary heart of Flatiron.
Created by visionary and award-winning restaurateur Simon Kim, COQODAQ presents 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 steadiness of the universe. Complementing the menu is a sturdy beverage program helmed by Companions Victoria James, Government Director of Beverage and Sondre Kasin, Principal Bartender. A set of basic cocktails with an progressive twist, will reside alongside a premiere wine and beer choice and America’s largest restaurant champagne checklist.
COQODAQ Wine Evan Sung – Half Bottles
Providing an alternative choice to the standard Chimaek, the Korean pairing of fried rooster and beer, COQODAQ champions champagne as the perfect coupling with its fried rooster, because the effervescence of these wines aids in chopping via the richness by successfully breaking down the fat on the palate. Inviting visitors to expertise the bubbly beverage like by no means earlier than, the restaurant will supply an in depth checklist of over 400 uncommon and unique bottles that make it a real mecca for champagne lovers. In one other reinvention of the function of champagne, the choice will additional break down the price barrier by introducing an inventory of 100 alternatives of champagne and glowing wines beneath $100, so everybody can take pleasure in this good pairing. The restaurant may also 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 checklist 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 rooster. Excessive-quality tea-based cocktails, highballs, and a wide range of basic and seasonal libations will seem on the menu, all crafted with domestically sourced elements like black currant and recent citrus, together with low and no ABV choices. Additionally they have a wildy trending cocktail known as “The Egg” be taught extra about that drink HERE
Pictures by Jason Varney for Rockwell Group
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