Simon Kim's Gracious Hospitality team — also the operator behind one-Michelin-star COTE NYC — opened Coqodaq on East 22nd Street in Flatiron in January 2024 as a Rockwell Group-designed Korean fried chicken room scaled to a single-bird obsession. The signature Bucket List prix-fixe ($42 per person) runs pasture-raised chicken consommé through banchan, Original and glazed (soy garlic or gochujang) fried chicken, cold perilla soy noodles, and a frozen yogurt with blueberry; the kitchen is built around a Champagne list of roughly 400 labels — the largest in the country — that turns fried chicken into a special-occasion pairing exercise. Michelin Bib Gourmand in the 2025 NY guide retained for 2026; Pete Wells reviewed at NYT during his final stretch as chief critic; two-years-in reservation difficulty reads more like a tasting-menu room than a casual format. The 2nd Simon Kim NYC catalog row after COTE — the operator scaling the Korean-fine-dining hospitality vocabulary into accessible-tier fried chicken. For Korean fried chicken at the destination-pairing tier, with the country's deepest Champagne list as the editorial signature.