‘Sexy’ Korean-American fried chicken restaurant has a deeper message for diners
At the super popular Coqodaq in New York, owner Simon Kim is focusing on delivering more sustainable and environmentally friendly meals
Simon Kim, a hospitality executive who is behind some of the most popular restaurants in the US, says diners are packing out his newest offering: a ritzy New York fried chicken venue that blends Korean flavours, American style and a message on sustainability.
He brands Coqodaq, which opened in 2024, as a “cathedral of fried chicken”, with its churchlike design, 1,000-person-plus nightly waiting list, viral caviar-topped nuggets, and a champagne menu that Kim boasts is the longest in the US.
While these features get customers through the door, Kim hopes that what sticks most is a focus on delivering more environmentally friendly meals.
“When they see that environmental causes are a part of this sexy, successful restaurant, it starts to create a little more interest – an initiation to learn more,” Kim said at the recent Bloomberg Green Seattle conference in the US.
Coqodaq’s chicken is from a regenerative Amish farm in the state of Pennsylvania that produces certified humane, pasture-raised birds. The 150-seat restaurant uses cultured oil from Zero Acre Farms, which touts its product as delivering vastly lower emissions than typical alternatives, along with reduced water consumption and land use.