Featured Bar:

COQODAQ

New York, New York

Gracious Hospitality Management, the restaurant group behind Michelin-starred and James Beard-nominated COTE Korean Steakhouse in New York, Miami, and Singapore, welcomes COQODAQ, a new fried chicken concept located in the heart of Flatiron.

Created by visionary and award-winning restaurateur Simon Kim, COQODAQ offers diners a one-of-a-kind experience inspired by the ancient Korean philosophy of Eum-yang (음양 | 陰陽), embracing duality being fundamental to the nature and balance of the universe. Complementing the menu is a robust beverage program helmed by Partners Victoria James, Executive Director of Beverage and Sondre Kasin, Principal Bartender. A suite of classic cocktails with an innovative twist, will live alongside a premiere wine and beer selection and America’s largest restaurant champagne list.

COQODAQ Wine Evan Sung – Half Bottles

Offering an alternative to the traditional Chimaek, the Korean pairing of fried chicken and beer, COQODAQ champions champagne as the ideal coupling with its fried chicken, as the effervescence of these wines aids in cutting through the richness by effectively breaking down the fats on the palate. Inviting guests to experience the bubbly beverage like never before, the restaurant will offer an extensive list of over 400 rare and exclusive bottles that make it a true mecca for champagne enthusiasts. In another reinvention of the role of champagne, the selection will further break down the cost barrier by introducing a list of 100 selections of champagne and sparkling wines under $100, so everyone can enjoy this perfect pairing. The restaurant will also serve COQODAQ Collection 1/2 bottles of Champagne crafted in collaboration with the esteemed grower-champagne house Gaston Chiquet, along with an expansive wine label list that focuses on white and red burgundy.

The cocktails are purposefully created to provide a refreshing and invigorating experience that pairs perfectly with crispy fried chicken. High-quality tea-based cocktails, highballs, and a variety of classic and seasonal libations will appear on the menu, all crafted with locally sourced ingredients like black currant and fresh citrus, along with low and no ABV options.  They also have a wildy trending cocktail called “The Egg” learn more about that drink HERE

Photos by Jason Varney for Rockwell Group