Fancified fried chicken pairings are having a moment, with Champagne and caviar roosting alongside the humble bird at a flock of fine-dining destinations. This time-honored upsell lately has diners clucking about Coqodaq, a buzzy Manhattan eatery that aims to be “the Cathedral of Fried Chicken” with refined takes on crispy Korean-style chicken and banchan supplemented by tins of Petrossian and Imperial Daurenki caviar served with buttery milk toast, crème fraîche and chives.
Coqodaq notably claims to have “America’s largest restaurant Champagne list” consisting of 400-plus bottles of bubbly to enjoy with high-end poultry and rarefied fish eggs. The moodily lit eatery—designed by the Rockwell Group—features glass-and-bronze arches
