Department of FoodieDepartment of Foodie
Upscale restaurant and bar serving Korean-style fried chicken along with Champagne.
What to order: The Bucket List™ (Signature Fried Chicken Feast) · The Golden Nugget™ (Black Gold with seasonal truffle) · Signature Fried Chicken (Soy Sauce‑Garlic glaze) · Cold Perilla Seed NoodleFrom Google Maps reviews.
COQODAQ takes Korean fried chicken and turns it into a high-end dining experience without losing what makes the dish so enjoyable. Created by the team behind COTE, the restaurant combines premium ingredients, creative presentation, and an upscale atmosphere with a menu centered around perfectly fried chicken. The dark, modern interior, energetic music, and polished service give it the feel of a trendy fine dining restaurant rather than a traditional fried chicken spot. The fried chicken is easi
COQODAQ lives up to the hype — we were not disappointed at all. The beautiful black interior with thoughtful lighting creates such a nice atmosphere right when you walk in. The clean sinks to wash hands upon entry were a thoughtful touch. The cute champagne trolley by the entrance also sets the vibe. We ordered The Bucket List Featuring COQODAQ’s Signature Fried Chicken Feast. It included a lot of food, but surprisingly we managed to finish everything because it was that good. Crispy, juicy, a
COQODAQ is fabulous! We went for Sunday brunch as a party of four and had a blast. The vibe is fantastic — great lighting, great music, and the service was on point throughout. Small touch but they have a hand wash station stocked with top-line branded soaps, which is a fun and thoughtful detail for a fried chicken spot. Brunch is $58 per person and honestly great value for what you get. Appetizers come family style and there's a lot of them — kimbap, french toast, deviled eggs, lettuce cups wi
From the Apr 8, 2025 health inspection. Lower-priority items are listed after the serious ones.
A worker handled ready-to-eat food with bare hands.
Food surfaces weren't washed and sanitized between uses.
Hot food was held below 140°F, cool enough for bacteria to grow.