This is what shaped Richard Jarocki into who he is Today
Long before I ever stepped into a car dealership…
Long before Formula 1…
Long before Michelin stars, cocktail bars, and international travel…
There were my grandparents’ kitchens.
My maternal grandparents lived just a few blocks from where I grew up, and I spent countless hours at their house.
My grandfather was a retired attorney, but in my eyes, he was also an incredible home cook.
Whenever he was in the kitchen, I wanted to be there too.
I wasn’t the chef.
I was his helper.
He taught me the basics that every cook should know.
How to fry an egg properly.
How to make scrambled eggs.
How to cook bacon… even if I burned more than a few slices while I was learning.
At the time, they seemed like simple lessons.
Looking back, they were the foundation of everything that came later.
He taught me that cooking wasn’t something to rush.
It was something to enjoy.
Going out to dinner was part of their routine too. They weren’t chasing the newest restaurant in town or the latest trend. They had their favorite places—restaurants where everyone knew them, where they knew the staff, and where every visit felt familiar.
It wasn’t about finding something new.
It was about enjoying good food with the people you loved.
My grandmother was Italian, and her cooking is still the standard I compare comfort food against today.
Her ziti.
Her meatballs.
Her sausage.
Her pot roast.
Those weren’t just family dinners.
They became family traditions.
As I got older, I realized those recipes wouldn’t last forever unless someone learned them.
So instead of just showing up to eat, I started showing up to cook.
I wanted to learn exactly how she made the meatballs.
How she seasoned the sauce.
How she knew the pot roast was finished without ever looking at a recipe.
Today, those recipes are among my most treasured possessions.
Not because they’re complicated.
Because every time I make them, I’m back in her kitchen.
My father’s side of the family shaped me in a different way.
They were Polish, and family gatherings meant homemade pierogies, traditional Polish dishes, and incredible baked desserts.
My Polish grandmother loved to bake.
Today, our family still has many of her handwritten recipes.
My Polish grandfather had a family herring recipe that had been passed down through generations. Before he passed away, he made sure my father received it.
I have a copy too.
When I was younger, I didn’t understand why both of my grandmothers spent so much time cooking and baking.
Now I do.
It was never just about the food.
It was how they showed love.
Looking back, I realize my appreciation for food didn’t begin in a Michelin-starred restaurant.
It didn’t begin while traveling.
It began around my grandparents’ tables.
Then Life Took Me Somewhere Else
Like most people, I needed to build a career.
I never planned on selling cars.
I walked into a dealership looking for a bookkeeping position. Instead, I was offered a sales position. I took a chance, and that decision changed the course of my life.
The majority of my career was spent with Nissan, where I worked my way from salesperson to Finance Manager, then General Sales Manager, and eventually General Manager.
Along the way, I also had the opportunity to work with Ford, BMW, and Ferrari.
I’ve always loved cars.
I still do.
But after twenty-five years in the automotive industry, something changed.
Cars gradually became more of a commodity than a hobby.
Instead of admiring them simply as incredible machines, I found myself thinking about inventory, financing, deliveries, staffing, month-end objectives, and everything that comes with running a dealership.
Cars became my profession.
Food never stopped being my passion.
Building Something That Gave Me Time
Throughout my automotive career, I was also building another business.
Year after year, it continued to grow.
Eventually, it reached a point where it gave me something I hadn’t had in a very long time.
Time.
For the first time in years, I was able to step back from many of the day-to-day responsibilities that came with managing a dealership.
I wasn’t leaving the automotive industry.
I was creating the freedom to pursue another part of who I had always been.
The Trip That Changed Everything
A few years ago, I traveled to São Paulo for my first Brazilian Grand Prix.
Like every Formula 1 fan, I couldn’t wait to experience the race.
The speed.
The atmosphere.
The history.
But when I came home and looked through my photos, something surprised me.
Some of my favorite memories weren’t from Interlagos.
They were from the restaurants.
The cocktail bars.
The conversations around the table.
The neighborhoods I explored because I had a reservation there.
The race brought me to São Paulo.
The food helped me understand it.
That’s when I realized something I’d been doing for years without ever thinking about it.
I wasn’t planning vacations around attractions.
I was planning them around restaurants.
Before I booked a hotel, I researched where I wanted to eat.
Before I picked a neighborhood, I looked at the restaurants, cocktail bars, cafés, and markets nearby.
Reservations came first.
Everything else fit around them.
Without realizing it, food had quietly become the center of almost every trip I’d ever planned.
Why I Usually Choose the Tasting Menu
People often ask why I order tasting menus so often.
The answer has very little to do with luxury.
It’s because I want the chef to challenge me.
When I visit a restaurant for the first time, I don’t want to order only the dishes that sound familiar or comfortable.
I want to experience the restaurant the way the chef envisioned it.
A tasting menu removes that decision.
It forces me to trust the chef.
It introduces me to ingredients I probably never would have ordered on my own.
Some of the best dishes I’ve ever eaten are things I would have skipped if I had been ordering à la carte.
That doesn’t mean I only enjoy tasting menus.
If money—and my stomach—weren’t factors, I’d happily order almost the entire menu at many restaurants.
I genuinely want to know what a kitchen is capable of.
But ordering every dish becomes expensive, and after a certain point you’re simply too full to appreciate what you’re eating.
A well-designed tasting menu solves that problem.
The chef has already decided the progression, the pacing, and the portions.
Every course tells part of the story.
That’s why, whenever I visit a restaurant for the first time, I usually let the chef decide.
Because some of the best meals I’ve ever had weren’t the dishes I wanted to order.
They were the dishes I never would have ordered at all.
More Than Great Food
People sometimes assume I chase Michelin stars or expensive restaurants.
That’s never been the point.
Some of the best meals I’ve ever had weren’t the most expensive.
What fascinates me is the story.
The chef.
The history.
The ingredients.
The culture.
A restaurant can teach you as much about a city as any museum or famous landmark.
Food isn’t just something I eat while I travel.
It’s how I experience a destination.
Why I’m Sharing My Journey
When I first started posting photos online, I wasn’t trying to become a food blogger.
I simply wanted to remember the places I’d been.
Then people started asking questions.
Where should I eat?
Which restaurant is actually worth the reservation?
What cocktail bar shouldn’t I miss?
Over time, I realized I wasn’t just sharing restaurants.
I was helping people experience destinations through food.
That’s what RichardJarocki.com is becoming.
A place where I can share honest stories about restaurants, cocktail bars, luxury hotels, Formula 1 destinations, and the people who make them special.
Not just telling you where to eat.
Helping you understand why it’s worth going.
Looking Ahead
I’m still in the automotive industry.
I still love cars.
I always will.
But today they’re no longer the only thing that defines me.
For twenty-five years, I built a career that gave me stability, opportunity, and experiences I’ll always be grateful for.
Now I’m investing in the passion that has quietly been part of my life since I was standing beside my grandfather learning how to fry an egg.
Because I finally realized something.
Food has never just been about eating.
It’s about family.
It’s about culture.
It’s about travel.
It’s about memories.
It’s about the people sitting around the table.
If my stories inspire someone to learn a family recipe before it’s too late, book the restaurant they’ve been debating, or discover a city through its food instead of a checklist of attractions, then every mile I’ve traveled and every article I’ve written has been worth it.
Because the greatest meals aren’t always the most expensive.
Sometimes they’re the ones that remind you where your story began.
Simon Kim’s Most Ambitious Restaurant Might Not Be a Restaurant at All
By Richard Jarocki
I’ve spent years chasing great bars.
Not just famous bars.
Bars where the people behind them obsess over every detail. Places where cocktails aren’t simply mixed—they’re engineered. Where the wine list isn’t there because it has to be, but because someone genuinely loves wine. Where whiskey isn’t an afterthought sitting on a back shelf.
Over the past several years, I’ve made it a point to seek out some of the world’s most respected cocktail bars. Whether they’ve earned a place on the World’s 50 Best Bars list or built their reputation another way, the best ones all have something in common.
They know exactly what they want to be.
Some are martini bars.
Some are whiskey bars.
Some are wine destinations.
Bar Chimera asks a different question.
Why choose?
Instead of dedicating itself to one beverage program, Simon Kim and the Gracious Hospitality team built a concept around three completely different ones.
After spending an evening there, I don’t think Bar Chimera is trying to become New York’s next great cocktail bar.
I think it’s trying to redefine what a luxury bar can be.
Three Bars. One Philosophy.
Before I even ordered my first drink, the menu explained exactly what Bar Chimera wanted to be.
The Chimera is a mythical creature with three heads.
At Bar Chimera, those three heads become Martini. Whiskey. Wine.
Three completely independent beverage programs.
One room.
One philosophy.
Study.
Practice.
Repetition.
I don’t normally spend much time reading the introduction inside a menu.
This one was different.
It wasn’t trying to sell me anything.
It was explaining the philosophy behind the room I was sitting in.
After spending several hours there, I realized it wasn’t just clever writing.
Everything about Bar Chimera reflects that philosophy.
Nothing feels accidental.
Nothing feels added simply because guests expect it.
Every bottle, every drink, every detail feels intentional.
More Than a Beautiful Space
Great restaurants and bars don’t happen by accident.
The room matters.
The neighborhood matters.
The building matters.
Bar Chimera occupies the ground floor of 550 Madison Avenue, one of Manhattan’s most recognizable office towers.
Originally designed by architect Philip Johnson and completed in 1984, the building helped define the postmodern movement in architecture. After an extensive restoration, it has become one of Midtown’s most impressive addresses once again.
Walking into Bar Chimera, it’s easy to understand why Simon Kim chose this location.
The soaring ceilings immediately change the atmosphere.
Instead of feeling tucked away inside another dark cocktail bar, the room feels open.
Relaxed.
Confident.
Towering shelves display hundreds of bottles without overwhelming the space.
Warm lighting replaces the dark speakeasy aesthetic that has become almost expected in New York.
I found myself looking around the room almost as much as I looked at the menu.
That’s rare.
Most bars are designed around what happens behind the bar.
Bar Chimera feels like it was designed around the entire experience.
The architecture.
The lighting.
The service.
The beverage programs.
The food.
Everything works together.
For me, luxury isn’t defined by marble floors or expensive bottles sitting on shelves.
It’s about creating an environment where every detail feels considered.
Bar Chimera accomplishes that before your first drink ever reaches the table.
This Isn’t Just Another Cocktail Bar
I’ve visited bars where the cocktails are the entire attraction.
I’ve visited others where the wine program overshadows everything else.
I’ve been to whiskey bars where the back wall alone is enough to keep you occupied for an hour.
Bar Chimera somehow combines all three.
That’s much harder than it sounds.
Building an excellent cocktail menu is difficult.
Building one of New York’s deepest wine programs is difficult.
Building a whiskey collection that serious collectors can appreciate is difficult.
Trying to do all of them under one roof usually means something gets overlooked.
That never happened during my visit.
Every beverage program feels like it could stand on its own.
Together, they create something that doesn’t really fit into a single category.
Restaurant.
Cocktail bar.
Wine destination.
Whiskey bar.
Bar Chimera manages to be all of them.
The Martini Program
Bar Chimera takes martinis more seriously than almost anywhere I’ve visited.
The menu explains something most people never think about.
Nearly twenty-five percent of every martini is water from melting ice.
Instead of accepting whatever dilution naturally occurs, Bar Chimera filters and re-mineralizes the water used for its martini ice to achieve exactly the balance they want.
That tells you everything you need to know.
This isn’t a place trying to make a good martini.
It’s trying to perfect one.
Then comes the customization.
Different spirits.
Different vermouths.
Different garnishes.
Every decision feels intentional.
If you’re looking for something truly extravagant, the full cocktail menu includes the Vintage Vault Martini, priced at $275.
Whiskey drinkers aren’t left out either.
The Big Pappy, built around Pappy Van Winkle 12 Year, also commands a $275 price tag.
Most guests won’t order either one.
That’s not really the point.
They’re there because Bar Chimera isn’t trying to build an ordinary beverage program.
It’s building one with virtually no ceiling.
And somehow, after spending time with the martini menu, I found myself just as excited to turn the page and see the wine list.
Then Comes the Wine
Most cocktail bars have a respectable wine list.
Bar Chimera has one of the most serious wine programs in New York.
More than 50 wines by the glass.
More than 1,200 bottles.
Champagne.
Burgundy.
Bordeaux.
Piedmont.
Tuscany.
California.
Whether you’re looking for a grower Champagne, a mature Bordeaux, or a Barolo you’ve only read about, there’s a good chance it’s somewhere on this list.
Even if you never order a glass, reading through the wine program tells you what kind of establishment this is.
They aren’t trying to satisfy wine drinkers.
They’re trying to impress them.
Then I turned another page.
Madeira.
Not one bottle.
Not a small section.
An actual Madeira program featuring vintages dating back to 1835.
That’s the kind of detail most guests will never notice.
To me, it says everything.
Nobody builds a Madeira collection like that because they think it will sell every night.
They build it because they love wine.
That’s the difference.
The $95 Dinner Is Calling Me Back
One thing I appreciated is that Bar Chimera gives guests another option besides ordering everything à la carte.
For $95 per person, they offer a curated dinner that includes freshly baked salt bread with whipped honey butter, a selection of hors d’oeuvres, your choice of entrée, and sides.
Considering the quality of the kitchen and the ingredients being used throughout the menu, I actually think it’s one of the best values in the restaurant.
I wasn’t particularly hungry that evening.
Instead of committing to the full dinner, I decided to order a handful of dishes that had been on my list since Bar Chimera opened.
Looking back…
That may have been my biggest mistake.
Because after tasting what I did, I immediately started thinking about everything I wanted to come back and try.
A Dozen Oysters
Whenever I visit a restaurant that takes seafood seriously, oysters are almost always my first order.
This night was no different.
I ordered a dozen.
Six East Coast.
Six West Coast.
I’ve always enjoyed comparing the two side by side.
The East Coast oysters delivered exactly what I expected.
Bright.
Briny.
Clean.
With a firmer texture that I usually gravitate toward.
The West Coast oysters were noticeably creamier.
Slightly sweeter.
More delicate.
Neither style is better.
They’re simply different expressions of exceptional oysters.
Sometimes luxury isn’t about adding expensive ingredients.
Sometimes it’s about finding pristine ingredients and letting them speak for themselves.
Bar Chimera understands that.
The 24 Karat Golden Nuggets
Then came one of Simon Kim’s most recognizable dishes.
The 24 Karat Golden Nuggets.
Originally introduced at COQODAQ, they’ve become one of the signature dishes guests associate with his restaurants.
When you first hear the description, it almost sounds ridiculous.
Chicken nuggets.
Crème fraîche.
Caviar.
Then you take a bite.
The chicken is unbelievably crisp.
The crème fraîche adds richness without becoming heavy.
The caviar provides bursts of salinity that somehow make the entire dish work.
It’s playful.
It’s luxurious.
Most importantly…
It’s fun.
That’s something Simon Kim consistently does well.
He isn’t afraid to take familiar comfort food and elevate it, but he never loses what made it enjoyable in the first place.
I’d order them again without hesitation.
The A5 Blackjack Sandwich
Then came the dish I’d been looking forward to the most.
The A5 Blackjack Sandwich.
Kagoshima A5 Wagyu.
Périgord black truffle.
Milk bread.
Truffle aioli.
At $150, it isn’t cheap.
Nor should it be.
The obvious question is…
Is it worth it?
For me…
Absolutely.
But it also depends on what you’re looking for.
If you’re comparing it to the best steak sandwich at your local restaurant, you’ll probably never understand the price.
That’s not what this is.
You’re paying for some of the finest beef produced anywhere in the world.
Fresh Périgord black truffle.
Excellent bread.
And a kitchen with the confidence not to overcomplicate ingredients that don’t need improving.
Every bite is unbelievably rich.
The milk bread somehow manages to support the intensely marbled Wagyu without disappearing beneath it.
The truffle enhances the beef instead of competing with it.
Luxury dining isn’t always about making food more complicated.
Sometimes it’s about sourcing ingredients that are almost impossible to improve upon.
If you’ve experienced A5 Wagyu before, the price starts to make sense.
If you haven’t…
$150 for a sandwich will probably sound crazy.
Neither opinion is wrong.
I just know this…
If I walked back into Bar Chimera tomorrow…
I’d order the Blackjack Sandwich again.
Without hesitation.
That’s probably the biggest compliment I can give it.
Not because I left hungry—I didn’t.
Because after tasting what I did, I wanted to keep exploring the menu.
I wanted the charcuterie.
The crispy octopus.
The crispy mushroom fries.
The $95 Dinner at Chimera.
And another Blackjack Sandwich.
To me, that’s the sign of a great kitchen.
Not one dish that gets all the attention.
A menu that makes you want to keep coming back.
Simon Kim’s Formula
One thing I’ve noticed after visiting Simon Kim’s restaurants is that they all share the same philosophy.
Whether it’s COTE, COQODAQ, or now Bar Chimera, none of them are trying to reinvent fine dining simply to be different.
Instead, they take familiar ideas and execute them at an exceptionally high level.
A Korean steakhouse becomes the first Korean steakhouse in the United States to earn a Michelin star.
Chicken nuggets become Golden Nuggets topped with crème fraîche and caviar.
A cocktail bar becomes three completely independent beverage programs under one roof.
Nothing feels forced.
Nothing feels gimmicky.
Every concept has a clear identity.
That may sound simple, but it’s surprisingly difficult to pull off.
Too often, restaurants try to be everything to everyone and end up excelling at nothing.
Bar Chimera takes the opposite approach.
It builds three world-class beverage programs and gives each one enough attention to stand on its own.
After spending an evening there, I don’t think Bar Chimera is trying to be New York’s best martini bar.
Or its best whiskey bar.
Or its best wine bar.
It’s trying to prove those three experiences can exist together without compromising any of them.
From where I was sitting…
I think Simon Kim accomplished exactly that.
Why I’ll Be Back
The funny thing about Bar Chimera is that I never felt like I finished the experience.
I felt like I had just started it.
That’s rare.
Most restaurants give you the feeling that you’ve seen the highlights after one visit.
Bar Chimera does the opposite.
It makes you curious about what you missed.
The next time I go back, I’m doing it differently.
I’m ordering the $95 Dinner at Chimera and letting the kitchen show me more of what it can do.
I want to spend more time with the martini program.
I want to work my way through more of the wines by the glass.
I want to order the charcuterie.
The crispy octopus.
The crispy mushroom fries.
Maybe even spend a little more time exploring the whiskey program.
And yes…
I’m ordering another Blackjack Sandwich.
Without hesitation.
Some dishes live up to the hype.
Very few make you want to order them again before you’ve even left the restaurant.
The Blackjack did exactly that.
Final Thoughts
New York doesn’t need another cocktail bar.
It already has some of the best in the world.
It doesn’t need another restaurant with an impressive wine list.
Or another place with rare whiskey behind the bar.
What makes Bar Chimera interesting isn’t any one of those things by itself.
It’s the fact that all three exist together.
And none of them feel like an afterthought.
The drinks are as carefully considered as the food.
The wine program deserves as much attention as the cocktails.
The whiskey collection isn’t there simply to impress collectors.
Everything has a purpose.
Everything has an identity.
After one visit, I know I barely scratched the surface.
I sampled twelve exceptional oysters.
Tried the Golden Nuggets that have become one of Simon Kim’s signature dishes.
Ordered an A5 Blackjack Sandwich that completely justified its reputation.
Spent time admiring one of the most ambitious beverage programs I’ve seen in New York.
And left with a list of reasons to come back.
For me, that’s the highest compliment I can give Bar Chimera.
Not that it served one unforgettable meal.
Not that it made one outstanding cocktail.
But that it made me excited about the next visit before the first one was even over.
Freshly shucked oysters enjoyed at the Whiskey Bar inside Bar Chimera at 550 Madison in Midtown Manhattan.The dramatic architecture and soaring interior of the Whiskey Bar at Bar Chimera inside 550 Madison in Midtown Manhattan.The signature A5 Blackjack Sandwich paired with crispy tallow fries at the Whiskey Bar inside Bar Chimera in Midtown Manhattan.Bar Chimera’s Golden Nuggets topped with caviar, served alongside fresh oysters at the Whiskey Bar inside 550 Madison.Bar Chimera’s signature Golden Nuggets topped with premium caviar, served at the Whiskey Bar inside 550 Madison.The Whiskey Bar at Bar Chimera showcases hundreds of premium whiskey and spirits beneath the soaring architecture of 550 Madison.The opening page of the Bar Chimera menu at the Whiskey Bar inside 550 Madison in Midtown Manhattan.The Whiskey Bar cocktail menu at Bar Chimera highlights classic whiskey drinks alongside signature creations, including the Big Pappy.The Whiskey Bar’s signature cocktail menu showcases original whiskey creations crafted with premium spirits from around the world.Bar Chimera’s signature cocktail menu features original creations that extend beyond its dedicated martini and whiskey programs.Bar Chimera offers a curated selection of non-alcoholic cocktails, pre-drink options, and craft beers alongside its martini, whiskey, and wine programs.The Whiskey Bar food menu at Bar Chimera highlights oysters, chilled seafood, bar snacks, and signature dishes.Bar Chimera’s food menu features signature dishes including the A5 Blackjack Sandwich, caviar service, charcuterie, and elevated bar plates.Freshly shucked oysters paired with a Cosmopolitan at Bar Chimera inside 550 Madison in Midtown Manhattan.Bar Chimera’s signature Golden Nuggets served with premium caviar, fresh oysters, and tallow fries at 550 Madison.Bar Chimera’s crispy tallow fries served with house-made dipping sauces at 550 Madison in Midtown Manhattan.An Old Fashioned enjoyed at the Whiskey Bar inside Bar Chimera at 550 Madison in Midtown Manhattan.Bar Chimera’s signature A5 Blackjack Sandwich served with crispy tallow fries at 550 Madison in Midtown Manhattan.The A5 Blackjack Sandwich at Bar Chimera features Kagoshima A5 Wagyu, Périgord black truffle, milk toast, and truffle aioli.The iconic 550 Madison building in Midtown Manhattan, home to Simon Kim’s Bar Chimera.The Whiskey Bar at Bar Chimera showcases an extensive collection of premium whiskey beneath the dramatic architecture of 550 Madison.
There are meals you enjoy, and then there are meals that follow you home.
When I dined at Evvai in São Paulo, one dish stayed in my mind long after the evening ended: an exceptionally balanced filet mignon toast. It was refined without feeling needlessly complicated, allowing the quality of the ingredients to speak for itself.
This is not Evvai’s recipe, nor is it intended to recreate what Chef Luiz Filipe Souza serves. It is my interpretation of that memorable experience, adapted for my own kitchen with medium-rare filet mignon, concentrated mushroom duxelles, black garlic aioli and crisp sourdough.
The result is an elevated steak appetizer that feels worthy of a special dinner but remains approachable enough to prepare at home.
1 center-cut filet mignon, approximately 8–10 ounces
1 teaspoon kosher salt, or to taste
½ teaspoon freshly cracked black pepper
1 tablespoon neutral high-heat cooking oil
2 tablespoons unsalted butter
2 garlic cloves, lightly crushed
2 sprigs fresh thyme
Mushroom Duxelles
12 ounces cremini, shiitake or mixed wild mushrooms
2 shallots, finely minced
2 garlic cloves, minced
2 tablespoons unsalted butter
1 teaspoon olive oil
2 tablespoons dry white wine, optional
1 teaspoon fresh thyme leaves
Kosher salt, to taste
Freshly cracked black pepper, to taste
Black Garlic Aioli
½ cup Kewpie Japanese mayonnaise
4 black garlic cloves
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
Pinch of kosher salt
Toast
4 thick slices sourdough bread
1 tablespoon olive oil
1 tablespoon unsalted butter
Garnish
1 tablespoon finely chopped fresh chives
Microgreens
Flaky sea salt
Freshly cracked black pepper
Shaved black truffle, optional
Instructions
Prepare the Mushroom Duxelles
Finely chop the mushrooms by hand or pulse them carefully in a food processor until they resemble coarse crumbs. Do not process them into a paste.
Heat the butter and olive oil in a large skillet over medium heat.
Add the shallots and cook for 2–3 minutes, stirring occasionally, until softened and translucent.
Add the chopped mushrooms and thyme. Season lightly with salt and pepper.
The mushrooms will release a substantial amount of liquid as they cook. Continue cooking for approximately 15–20 minutes, stirring occasionally, until nearly all the moisture has evaporated.
The mixture should become dark, concentrated and almost pâté-like. It should be spreadable rather than loose or watery.
If using white wine, add it after the mushrooms have begun to brown. Continue cooking until the wine has completely reduced.
Add the minced garlic during the final minute of cooking and stir constantly to prevent it from burning.
Taste and adjust the seasoning. Remove the skillet from the heat and keep the duxelles warm.
Make the Black Garlic Aioli
Add the mayonnaise, black garlic, Dijon mustard and lemon juice to a small food processor or blender.
Blend until completely smooth and evenly combined.
Taste and season lightly with salt. Refrigerate the aioli until you are ready to assemble the toasts.
The black garlic should provide a subtle sweetness and deep savory flavor without overpowering the filet mignon.
Cook the Filet Mignon
Remove the filet mignon from the refrigerator approximately 20–30 minutes before cooking.
Pat the meat dry with paper towels, then season generously with kosher salt and freshly cracked black pepper.
Heat a cast-iron skillet over high heat until very hot. Add the neutral cooking oil.
Place the filet in the pan and sear it for approximately 2–3 minutes without moving it. Flip and sear the second side for another 2–3 minutes.
Reduce the heat slightly, then add the butter, crushed garlic and thyme.
As the butter melts, tilt the pan carefully and use a spoon to baste the filet continuously with the foaming herb butter.
Continue cooking until the center reaches approximately 125–130°F for medium-rare. The temperature will rise slightly while the meat rests.
Transfer the filet to a cutting board and allow it to rest for 10 minutes before slicing. Resting is essential because it allows the juices to redistribute throughout the meat.
Slice the filet thinly against the grain immediately before assembling the toasts.
Toast the Sourdough
Heat the olive oil and butter in a clean skillet over medium heat.
Add the sourdough slices and toast until deeply golden and crisp on both sides.
The bread needs enough structure to support the aioli, mushroom duxelles and sliced filet without becoming soggy.
Transfer the toasted sourdough to a cutting board. If the slices are large, trim or cut them into appetizer-sized pieces.
Assemble the Filet Mignon Toasts
Spread a generous layer of black garlic aioli over each piece of toasted sourdough.
Add a layer of warm mushroom duxelles.
Arrange several thin slices of medium-rare filet mignon over the mushrooms.
Finish each toast with chopped chives, a small amount of flaky sea salt and freshly cracked black pepper.
Add microgreens for freshness and color.
For a more luxurious finish, shave a small amount of fresh black truffle over the top immediately before serving.
Serve the toasts while the mushrooms and filet are still warm and the sourdough remains crisp.
Tips for the Best Filet Mignon Toasts
Cook the Mushrooms Until They Are Nearly Dry
The most important part of mushroom duxelles is patience. If too much liquid remains, the mushrooms will make the toast soggy and dilute the flavor.
Continue cooking until the mixture is deeply concentrated and spreadable.
Don’t Overcook the Filet
Because the beef is sliced thinly and placed over warm mushrooms, medium-rare works particularly well. Use an instant-read thermometer rather than relying only on cooking time.
Let the Filet Rest
Cutting the meat too soon will cause its juices to run onto the cutting board instead of remaining inside the filet. Give it the full 10 minutes.
Use Thick, Sturdy Bread
Thin sandwich bread will not support the toppings. A thick-cut sourdough provides the necessary structure, flavor and contrast.
Assemble Immediately Before Serving
The individual components can be prepared in advance, but the toasts should be assembled shortly before serving so the bread stays crisp.
Make-Ahead Instructions
The mushroom duxelles can be prepared up to two days in advance and stored in an airtight container in the refrigerator. Reheat it gently in a skillet before assembling the toasts.
The black garlic aioli can also be made one or two days ahead and refrigerated in a sealed container.
For the best texture and flavor, cook the filet and toast the sourdough shortly before serving.
Notes from Rich
This recipe reminds me why I love to travel. Sometimes a city changes the way you think. Sometimes it is a conversation with a chef. Other times, it is a single bite that stays with you long after you return home.
These filet mignon toasts were inspired by an unforgettable meal at Evvai in São Paulo, but they are not an attempt to duplicate Chef Luiz Filipe Souza’s original dish. This version developed naturally in my own kitchen, using techniques and flavors that made sense to me.
The mushroom duxelles is what brings everything together. It adds depth and turns what could simply be steak on toast into a composed appetizer. The black garlic aioli contributes sweetness, acidity and umami, while the sourdough provides the texture needed to support the beef.
It is not Evvai’s recipe.
It is a dish inspired by the experience of dining there—and by the idea that one memorable bite can follow you home.
A recipe inspired by travel, fresh ingredients, and bringing a little of Spain home.
By Richard Jarocki
I’m not a chef.
I’ve never claimed to be one.
I just genuinely enjoy cooking.
Some of my earliest memories are standing in the kitchen with my grandparents, learning family recipes and seeing how food had a way of bringing everyone together. As I got older, that turned into experimenting on my own. Sometimes I’m inspired by a great restaurant. Other times it’s a local market or a particular ingredient that catches my eye.
This recipe came together about two weeks after I returned from Spain.
Whenever I come home from a trip, I always miss the food. Not necessarily one specific dish, but the way fresh ingredients are treated with respect. Great seafood doesn’t need heavy sauces. Bright citrus, good olive oil, fresh herbs, and simple techniques are often all it takes to create something memorable.
One afternoon I stopped at my local market without much of a plan. Fresh branzino, jumbo shrimp, shiitake mushrooms, Napa cabbage, lemons, fresh ginger, and shallots all looked too good to pass up.
I wasn’t trying to recreate a meal I had in Spain.
I was trying to recreate the feeling.
The result was a dish that’s light, bright, and packed with fresh flavor. The ginger adds warmth, the lemon keeps everything vibrant, and the shiitake mushrooms and Napa cabbage bring just enough earthiness to balance the seafood.
It’s become one of those recipes I’ll continue making long after the memories of the trip begin to fade.
Let marinate for about 15 minutes while preparing the vegetables.
2. Prepare the Vegetables
Heat one tablespoon of olive oil in a large skillet over medium heat.
Add:
Shallots
Remaining ginger
Cook until fragrant, about two minutes.
Add the shiitake mushrooms and cook until they begin to brown.
Stir in the Napa cabbage and cook until softened but still has a slight bite.
Season lightly with salt and pepper.
Transfer to a plate and keep warm.
3. Cook the Branzino
Pat the branzino dry and season both sides with salt and pepper.
Heat the remaining olive oil in the same skillet.
Cook the fillets for about 3–4 minutes per side, depending on thickness, until lightly golden and cooked through.
Remove and keep warm.
4. Cook the Shrimp
Using the same pan, cook the shrimp for about two minutes per side until just pink.
Avoid overcooking.
5. Finish the Sauce
Lower the heat and add:
Remaining tablespoon of soy sauce
Juice of the remaining lemon
Sesame oil
Whisk everything together for about 30 seconds, scraping up the flavorful bits from the bottom of the pan.
Plating
Spread the shiitake mushroom and Napa cabbage mixture across the plate.
Place the branzino on top.
Arrange the shrimp around the fish.
Spoon the warm ginger lemon sauce over everything.
Finish with fresh cilantro and a squeeze of lemon.
Pairing Suggestions
This dish pairs beautifully with:
Albariño from Spain
Sauvignon Blanc
A crisp Vinho Verde
Sparkling water with fresh lemon if you’re keeping it light
Final Thoughts
One of my favorite things about traveling is discovering flavors that stay with me long after I get home.
I don’t usually try to recreate restaurant dishes exactly. Instead, I take inspiration from the places I’ve been, the ingredients I’ve enjoyed, and the feeling those meals left behind.
This recipe reminds me of coming home from Spain, walking through a local market, and realizing I didn’t need a reservation at a Michelin-starred restaurant to enjoy a memorable meal. Sometimes all you need are great ingredients, a hot pan, and a little inspiration from your travels.
I may not be a professional chef, but cooking has always been another way for me to keep traveling—even when I’m back in my own kitchen.
Notes from Rich
Fresh seafood will always outperform frozen if you have the option.
Don’t overcook the shrimp—they only need a few minutes.
Taste the sauce before serving and adjust with a little more lemon if you prefer extra brightness.
Don’t be afraid to make it your own. The best meals often start with a little inspiration and end with your own twist.
“Luxury isn’t always white tablecloths and whispered conversations. Sometimes it’s Champagne, an egg-shaped cocktail, and a chicken nugget topped with black truffle.”
COQODAQ brunch review
There are restaurants you visit because everyone is talking about them.
Then there are restaurants you visit because you want to understand why everyone is talking about them.
COQODAQ was the second one.
Like many people, the first thing that caught my attention wasn’t the dining room or the menu. It was a chicken nugget covered in caviar.
I’ll admit it—I was skeptical.
Luxury ingredients piled onto comfort food can easily become a gimmick. Too often, restaurants rely on expensive toppings to create a viral moment instead of building a memorable meal. I wondered whether COQODAQ was another restaurant designed for Instagram or whether there was a genuinely great kitchen behind all the attention.
The more I learned, the more curious I became.
This wasn’t just another restaurant opening in New York. It was another concept from the hospitality group behind some of the city’s most sought-after reservations. Rather than simply creating places to eat, they were building destinations—restaurants and bars that people planned their evenings around.
That curiosity eventually led me to brunch.
Dinner often receives the headlines. It’s where chefs showcase tasting menus, rare ingredients, and elaborate presentations.
Brunch is different.
Brunch exposes the fundamentals.
There are fewer places to hide when you’re serving fried chicken, French toast, hash browns, soft scrambled eggs, and cocktails before noon. Either the kitchen executes the basics exceptionally well, or it doesn’t.
After spending nearly three hours working through almost the entire brunch menu, I walked away with a very different impression than I expected.
Yes, the Golden Nuggets deserve the attention they’ve received.
But they aren’t the reason I’d come back.
More Than a Restaurant
One thing I’ve come to appreciate while traveling is that the restaurants I remember most aren’t always the most expensive or the most technically ambitious.
They’re the ones where every detail feels intentional.
From the moment I walked into COQODAQ, that intention was obvious.
The dining room is understated in a way that’s increasingly rare in New York. Warm lighting reflects off dark wood tables and amber glassware, creating a space that feels refined without becoming formal. There isn’t an oversized floral display begging to be photographed or a dining room designed purely for social media.
Instead, the restaurant feels comfortable.
Confident.
Purposeful.
Even as brunch service picked up, the room never became chaotic. Conversations remained at a comfortable volume, courses arrived with thoughtful pacing, and at no point did I feel like the staff was trying to rush us through the meal to turn the table.
That’s something I notice more and more when I travel.
The best restaurants understand that hospitality isn’t measured by how quickly food arrives. It’s measured by how a guest feels throughout the experience.
COQODAQ encourages you to settle in.
To order another drink.
To have another conversation.
To enjoy one more bite before the next course arrives.
That slower rhythm set the tone for everything that followed.
A Restaurant Built on Obsession, Not Hype
Before my visit, I spent some time reading about COQODAQ’s philosophy.
The restaurant describes its mission as an “obsession with doing better.”
Normally, I take statements like that with a healthy amount of skepticism.
Every restaurant talks about sourcing.
Every restaurant talks about quality.
Every restaurant claims to care about hospitality.
The difference is whether you can actually taste those decisions.
COQODAQ’s philosophy touches almost every part of the experience.
They source slower-grown, pasture-raised chickens.
They use a gluten-free rice flour batter designed to produce a lighter crust.
They fry exclusively in organic fruit oil instead of conventional seed oils.
Even their beverage program has a purpose, encouraging guests to pair fried chicken with Champagne because of the way the acidity and bubbles refresh the palate between bites.
Those details could easily become marketing.
Instead, they became noticeable.
The first thing that struck me wasn’t the seasoning.
It was how incredibly clean everything tasted.
Despite eating multiple fried dishes, nothing felt greasy. The crust remained remarkably crisp without becoming heavy, and every bite finished cleanly enough that I immediately wanted another.
Whether that’s because of the batter, the oil, or simply excellent technique doesn’t really matter to the guest.
What matters is the result.
And the result speaks for itself.
The Brucket List: The Best Way to Experience COQODAQ
One thing I appreciate about restaurants is when they make it easy for first-time guests to understand what they’re trying to accomplish.
COQODAQ does exactly that with the Brucket List™.
For $58 per person, the restaurant serves its entire selection of COQO D’OEUVRES before allowing each guest to choose an entrée. Rather than forcing you to guess which dishes define the restaurant, the kitchen simply says, “Try everything.”
That’s exactly what I wanted.
By the time the first round of plates arrived, our table looked less like brunch and more like the opening courses of a tasting menu.
Every dish was thoughtfully plated.
Every course arrived at the right pace.
Nothing felt rushed.
This wasn’t simply brunch.
It was an introduction to the restaurant’s philosophy.
French Toast Soldiers
I’ll be honest.
I expected these to be an afterthought.
When you’re visiting a restaurant known for fried chicken and caviar, French toast isn’t usually what excites you.
I was wrong.
The outside was beautifully crisp while the inside stayed rich and custardy without becoming soggy. The vanilla anglaise added sweetness, but it never overwhelmed the dish.
There was restraint here.
It wasn’t trying to become dessert.
It was simply excellent French toast.
By the end of brunch, it had become one of my favorite dishes on the table.
Sometimes the biggest surprise isn’t the most expensive item.
It’s the one you almost overlooked.
Hash Brown & Salmon Rillettes
If I had to choose the most underrated bite of brunch, this would be it.
The hash brown was everything a hash brown should be.
Golden.
Thin.
Perfectly crisp.
No grease.
No sogginess.
Just an incredibly satisfying crunch that supported the smoked salmon rillettes without collapsing underneath it.
The richness of the salmon and the crispness of the potato created one of those bites where every texture works together.
Simple food executed exceptionally well is often harder than complicated food.
This dish proved it.
Shrimp Salad Lettuce Cups
Every menu built around fried food needs something that resets your palate.
This was that dish.
Cold shrimp.
Bright citrus.
Fresh lettuce.
Clean flavors.
After several richer bites, it provided exactly the contrast the meal needed.
Not every memorable course has to be indulgent.
Sometimes balance is what you remember.
Umma’s Kimbap
One thing I appreciated throughout brunch was that COQODAQ never forgot its Korean identity.
The kimbap isn’t there to chase trends.
It’s there because it belongs.
That authenticity gives the menu depth.
Crispy Chicken Croquettes
By this point, one thing had become obvious.
The consistency of the frying.
Whether it was the French toast, the hash brown, or the croquettes, every fried element arrived remarkably light and crisp.
Nothing felt greasy.
Nothing tasted like it had spent too long in the fryer.
That’s not luck.
That’s discipline.
The croquettes reinforced what I was beginning to realize about COQODAQ.
The famous dishes weren’t exceptional because they were expensive.
They were exceptional because the fundamentals were already in place.
Chicken Consommé
The smallest course on the table may have said the most about the kitchen.
A clear chicken consommé doesn’t leave much room for error.
Every flavor is exposed.
It was clean.
Comforting.
Focused.
A quiet reminder that technical cooking doesn’t always need elaborate presentation.
Sometimes clarity is the point.
The First Thing I Learned
Before the fried chicken even arrived, I realized something.
The Golden Nugget may be the restaurant’s most photographed dish.
But it isn’t carrying the restaurant.
If COQODAQ removed every ounce of caviar and truffle from the menu tomorrow, there would still be an exceptionally talented kitchen behind it.
That’s what separates a restaurant from a gimmick.
The luxury ingredients get your attention.
The execution earns your respect.
“The Brucket List transforms brunch into a tasting experience, allowing first-time guests to explore the full range of COQODAQ’s small plates before choosing an entrée.”
The Main Event: Signature Fried Chicken
Eventually, the dish the restaurant is built around arrived.
Signature Fried Chicken.
By this point, I’d already seen enough to know the kitchen could cook.
The question now wasn’t whether the chicken would be good.
It was whether it deserved the reputation that had made COQODAQ one of New York City’s hardest reservations.
The answer came after the first bite.
Yes.
But probably not for the reason most people expect.
Luxury restaurants often rely on premium ingredients to justify premium prices.
COQODAQ does the opposite.
Before adding caviar.
Before shaving truffle.
Before pouring Champagne.
It makes sure the chicken itself is exceptional.
That’s where everything begins.
Three Styles. One Foundation.
The Signature Fried Chicken allows you to choose two of three preparations:
OG
Soy Sauce-Garlic
Gochujang
Fortunately, I was able to try all three.
What impressed me most wasn’t the seasoning.
It was the consistency.
Every piece shared the same incredibly light crust, juicy interior, and clean finish. Nothing felt greasy or overly breaded. The coating shattered with each bite before giving way to remarkably tender chicken.
I’ve had fried chicken that was crisp.
I’ve had fried chicken that was juicy.
It’s much harder to find both at the same time.
COQODAQ manages to do exactly that.
My Favorite
If I were ordering again tomorrow, this is how I’d rank them.
🥇 Soy Sauce-Garlic
This was the standout.
The glaze added just enough sweetness to balance the savory flavors without masking the chicken itself. Every bite felt complete, and it quickly became the style I kept reaching for.
🥈 OG
Sometimes the simplest version tells you everything you need to know.
Without a glaze or extra seasoning competing for attention, the OG allows the quality of the chicken and the precision of the fry to shine. If you appreciate classic fried chicken, don’t overlook it.
🥉 Gochujang
The Gochujang brought the most heat and the boldest personality of the three.
It was flavorful and well executed, but compared to the balance of the Soy Sauce-Garlic and the purity of the OG, it was the one I found myself reaching for the least.
That’s not a criticism.
It’s simply a reminder of how strong the other two were.
Then Came the Golden Nuggets
I’ll admit it.
This was the dish I came to try.
The Golden Nugget has become COQODAQ’s signature for good reason. It takes something universally familiar—a chicken nugget—and transforms it into something unexpectedly luxurious.
Available in three versions, each starts with the same perfectly fried nugget.
The difference is what comes next.
18 Karat with Ocean Trout Roe
24 Karat with Tsar Imperial Daurenki Caviar
Black Gold with Seasonal Truffle
At first glance, it almost feels ridiculous.
A chicken nugget topped with caviar?
Chicken and truffle?
It sounds like the kind of idea that exists to generate headlines.
Then you taste it.
And suddenly it makes sense.
The Nugget Matters More Than the Topping
Here’s what surprised me most.
The toppings weren’t the star.
The nugget was.
The crust was impossibly thin and crisp.
The seasoning was restrained.
The interior remained juicy without becoming soft.
Strip away the caviar.
Remove the truffle.
Forget the roe.
You’re still left with one of the best chicken nuggets I’ve ever had.
That’s why the dish works.
The luxury ingredients enhance it.
They don’t rescue it.
My Ranking
🥇 Black Gold with Seasonal Truffle
Without question, my favorite.
The warmth of the nugget releases the aroma of the truffle almost immediately, creating a bite that feels rich without becoming overwhelming.
Every element worked together.
Every bite made me want another.
In fact, I kept telling myself, “Just one more.”
Then I’d reach for another.
That’s usually a good sign.
If I could make one request, it would be this:
I’d love to see the Black Gold Nugget make its way onto the menu at Bar Chimera during truffle season.
Paired with one of their cocktails, I think it would become one of New York’s best bar snacks.
🥈 24 Karat with Tsar Imperial Daurenki Caviar
The caviar version felt effortlessly elegant.
The salinity of the caviar paired beautifully with the crisp chicken, while the Champagne brought everything into balance.
This is probably the version most people associate with COQODAQ.
For good reason.
🥉 18 Karat with Ocean Trout Roe
Bright.
Fresh.
Playful.
The roe delivered a satisfying burst of texture and salinity, but compared with the depth of the truffle and the elegance of the caviar, it finished third for me.
Still excellent.
Just competing against two extraordinary bites.
A Restaurant That Doesn’t Take Luxury Too Seriously
One thing I appreciated most about COQODAQ is that it never asks you to take luxury too seriously.
Caviar is served on a chicken nugget.
Champagne is poured alongside fried chicken.
The menu encourages curiosity instead of intimidation.
Luxury here isn’t about exclusivity.
It’s about having fun with exceptional ingredients.
That’s a philosophy I can get behind.
“The Golden Nuggets may be COQODAQ’s signature dish, but what impressed me most wasn’t the caviar or truffle—it was the quality of the chicken underneath.”
Don’t Skip the Champagne. And Definitely Don’t Skip the Bar.
Before I arrived, I thought Champagne and fried chicken sounded like one of those combinations designed to make headlines.
After brunch, I completely understood it.
COQODAQ actively encourages guests to pair its fried chicken with Champagne, and after the first few bites it became obvious why.
The bright acidity cuts through the richness of the chicken.
The bubbles refresh your palate.
Instead of feeling weighed down after several fried dishes, every sip prepares you for the next bite.
It’s not about luxury for the sake of luxury.
It’s about balance.
If you’re visiting COQODAQ for the first time, don’t skip the Champagne.
It’s part of the experience.
But here’s the mistake I think a lot of people make…
They stop there.
The Bar Program Deserves Just As Much Attention
While the food usually gets all the headlines, I walked away equally impressed by the beverage program.
One cocktail immediately caught my attention.
The Egg Cocktail.
When it arrived at the table, I actually laughed.
At first glance, it looks almost like a perfectly cooked egg floating inside the glass.
It’s playful.
Unexpected.
Exactly the kind of presentation that makes everyone at the table stop and ask,
“What is that?”
Fortunately, the drink isn’t relying on presentation alone.
The cocktail was incredibly smooth with a silky texture that felt rich without becoming heavy. Every ingredient felt intentional. It wasn’t trying to shock you with unusual flavors—it was simply an exceptionally well-balanced cocktail that happened to be beautifully presented.
It’s the kind of drink that starts conversations.
And that’s exactly what great cocktails should do.
The more I travel, the more I appreciate restaurants that treat their beverage program as more than an afterthought.
Too often, restaurants build an incredible kitchen and then hand guests a predictable cocktail list.
COQODAQ doesn’t do that.
The drinks feel like an extension of the food rather than something separate from it.
That consistency is one of the reasons the entire experience feels so complete.
Hospitality Is What You’ll Remember
People often judge restaurants by what happens when everything goes perfectly.
I prefer judging them by what happens when something doesn’t.
Halfway through brunch, our order of Golden Nuggets never arrived.
Somewhere between the table and the kitchen, it had simply been missed.
It happens.
Every restaurant makes mistakes.
The difference between a good restaurant and a great one is what happens next.
The team immediately acknowledged the mistake.
No excuses.
No awkward explanations.
No attempt to pretend everything was fine.
Instead, they made it right.
They brought us double the order of Golden Nuggets and surprised us with two glasses of Champagne on the house.
That moment told me more about COQODAQ than a flawless meal ever could.
Great hospitality isn’t about never making mistakes.
It’s about making guests feel cared for when mistakes happen.
That’s exactly what they did.
The People Behind the Experience
One thing I’ve started paying closer attention to as I travel isn’t just the food.
It’s the people behind it.
Restaurants don’t become destinations by accident.
They’re built by teams that obsess over countless details guests never notice.
That mindset is obvious at COQODAQ.
The hospitality group behind COQODAQ has created several of New York City’s most sought-after dining experiences, and after spending time here and later visiting Bar Chimera, it’s easy to recognize a common thread.
Every concept has its own personality.
None of them feel copied from one another.
Yet they all share the same commitment to hospitality, thoughtful design, and memorable experiences.
One thing that particularly impressed me was seeing members of the leadership team present in the dining room.
Not hidden in an office.
Not detached from the operation.
Present.
Greeting guests.
Supporting the staff.
Watching service unfold.
That culture doesn’t happen by accident.
It starts at the top.
You can build a beautiful restaurant.
You can hire talented chefs.
You can source exceptional ingredients.
But if hospitality isn’t part of the culture, guests notice.
At COQODAQ, hospitality feels woven into everything they do.
Why Restaurants Like This Matter
I’ve been fortunate to dine at incredible restaurants around the world.
Some are memorable because of a single extraordinary dish.
Others because of an unforgettable dining room.
A few because of exceptional service.
The restaurants I return to combine all of those things.
COQODAQ isn’t trying to be the most formal restaurant in New York.
It isn’t trying to be the cheapest.
It isn’t trying to reinvent fine dining.
Instead, it takes something as familiar as fried chicken and asks a simple question.
“What if we obsessed over every single detail?”
Better chicken.
Better batter.
Better oil.
Better drinks.
Better hospitality.
Better experience.
When those details come together, something interesting happens.
You stop thinking about fried chicken.
You start remembering the afternoon.
And that’s the difference between a restaurant you visit once…
…and one you begin recommending to everyone you know.
Richard’s Standouts
🏆 Best Bite Black Gold Golden Nugget — The warmth of the nugget and the aroma of fresh truffle created the most complete bite of the afternoon.
🥂 Best Pairing Champagne with the Signature Fried Chicken. It sounds unconventional until you try it.
🍸 Best Cocktail The Egg Cocktail. Beautifully presented, silky, balanced, and worth ordering even if you plan on drinking Champagne later.
🥔 Most Surprising Dish French Toast Soldiers. I expected them to be good. I didn’t expect them to become one of my favorite dishes.
⭐ Most Underrated Hash Brown & Salmon Rillettes. One of the best bites on the table.
📅 Already Planning My Next Order
Golden English Muffin with Smoked Salmon and Black Truffle
Black Gold Golden Nugget
Another Egg Cocktail
Champagne
Why COQODAQ Belongs on Your New York Itinerary
New York City has no shortage of great restaurants.
You can spend weeks here chasing Michelin stars, iconic steakhouses, neighborhood gems, and impossible-to-book tasting menus without ever running out of places to eat.
That’s what makes recommending a restaurant like COQODAQ significant.
It has to compete not only with other fried chicken restaurants but with some of the best dining experiences in one of the world’s greatest food cities.
And yet, I’d tell people to book it without hesitation.
Not because it’s trendy.
Not because you can order a chicken nugget topped with caviar.
And not because social media says it’s the place to be.
I’d recommend it because it’s fun.
That’s a word that sometimes gets lost in fine dining.
Restaurants can become so focused on precision and perfection that they forget dining is supposed to be enjoyable. COQODAQ manages to take its craft seriously without taking itself too seriously. It delivers technical precision while keeping the atmosphere relaxed, welcoming, and full of personality.
That’s a difficult balance to achieve.
More Than a Meal
The older I get, the more I realize I don’t travel for meals.
I travel for experiences.
The meals simply become part of the story.
Years from now, I probably won’t remember every ingredient in the French Toast Soldiers or exactly how many pieces of chicken were in the basket.
I’ll remember laughing over an Egg Cocktail that looked too perfect to drink.
I’ll remember comparing Golden Nuggets topped with truffle, caviar, and trout roe to decide which one deserved another order.
I’ll remember Champagne with fried chicken—and wondering why more restaurants don’t do it.
Most of all, I’ll remember how the staff handled a simple mistake with generosity and professionalism, turning what could have been a forgettable moment into one that reinforced exactly why people speak so highly of the restaurant.
Those are the moments that stay with you.
Hospitality You Can Feel
I’ve visited restaurants where every plate was technically flawless, yet I walked out feeling like just another reservation.
I’ve also been to places where a genuine welcome, thoughtful service, and attention to detail elevated the entire experience.
COQODAQ belongs in the second group.
The food is exceptional.
The cocktails deserve attention.
The Champagne pairing works.
But what ties everything together is the hospitality.
You leave feeling that the people working there genuinely want you to have a memorable afternoon—not simply finish another meal.
That feeling is difficult to manufacture.
It’s built through culture, consistency, and leadership.
I’ll Be Back
Whenever I finish a meal, I usually ask myself one question.
Would I come back?
For COQODAQ, the answer is immediate.
Absolutely.
Not because I need another Golden Nugget.
Not because I want another Egg Cocktail.
Not even because I want another basket of fried chicken.
I’ll come back because restaurants like this are rare.
They understand that great dining isn’t just about recipes.
It’s about creating an experience people genuinely look forward to repeating.
And that’s exactly what COQODAQ has done.
Richard’s Rating
⭐⭐⭐⭐⭐ 5.0 / 5
Food: ★★★★★ Every dish felt intentional, from the smallest amuse-bouche to the signature fried chicken. The quality of the ingredients and precision of the execution were evident throughout the meal.
Creativity: ★★★★★ Luxury and comfort food rarely coexist this naturally. COQODAQ manages to make playful ideas feel thoughtful rather than gimmicky.
Cocktails: ★★★★★ The Egg Cocktail alone is worth ordering, and the beverage program complements the food instead of competing with it.
Service: ★★★★★ Professional, attentive, and polished. More importantly, when a mistake occurred, the team handled it with grace, generosity, and genuine hospitality.
Atmosphere: ★★★★★ Elegant without being intimidating. Refined, energetic, and comfortable enough to encourage a long brunch rather than a quick meal.
Value: ★★★★★ At first glance, brunch may seem like a splurge. After experiencing the quality of the food, drinks, service, and hospitality, it feels entirely justified.
Final Thoughts
COQODAQ isn’t trying to redefine fine dining.
It isn’t trying to convince you that fried chicken should replace tasting menus.
Instead, it proves something far more interesting.
When exceptional ingredients, disciplined technique, imaginative cocktails, and genuine hospitality come together, even one of the world’s most familiar comfort foods can become a destination worth traveling for.
For me, that’s what luxury dining is really about.
Not exclusivity.
Not extravagance.
Not chasing the next viral dish.
It’s about discovering places where every detail has been considered, every guest is made to feel welcome, and every meal becomes part of the journey.
COQODAQ delivered exactly that.
And in a city with thousands of restaurants competing for your attention, that’s perhaps the highest compliment I can give.
Travel Information
Restaurant: COQODAQ Cuisine: Korean-inspired fried chicken, Champagne, and contemporary hospitality Neighborhood: Flatiron, New York City Best For: Brunch, date nights, celebrations, visitors looking for a uniquely New York dining experience Reservations: Strongly recommended—especially for weekends. Book as early as possible. Reservations fill out far in advance. Reservations are strongly recommended, especially for weekend brunch. Book as early as possible, join the Resy Notify waitlist if no tables are available, or call the restaurant directly to ask about cancellations.
The Egg, COQODAQ’s signature cocktail and one of the restaurant’s most recognizable drinks.COQODAQ’s Brucket List Appetizers showcase a selection of the restaurant’s signature starters and small plates.COQODAQ’s signature Korean fried chicken, prepared with a crisp, golden exterior and served as the centerpiece of the dining experience.COQODAQ’s signature Korean fried chicken is served with multiple seasoning styles, allowing guests to experience different flavors in one meal.COQODAQ’s signature Korean fried chicken is served with four house-made sauces and traditional accompaniments for a customizable dining experience.COQODAQ’s Golden Nuggets are offered in three signature variations: 18 Karat with ocean trout roe, 24 Karat with Tsar Imperial® Daurenki caviar, and Black Gold with seasonal truffle.COQODAQ’s signature Golden Nuggets trio showcases three luxury toppings: ocean trout roe, Tsar Imperial® Daurenki caviar, and seasonal truffle.COQODAQ’s signature Golden Nuggets feature three luxurious variations: 24 Karat with Tsar Imperial® Daurenki caviar, Black Gold with seasonal truffle, and 18 Karat with ocean trout roe.
Over the past several years, I’ve traveled to Formula 1 destinations around the world—not simply to attend races, but to experience the cities that host them.
Long before I purchase a race ticket, I’m researching restaurants, cocktail bars, hotels, neighborhoods, architecture, museums, and local culture. Sometimes I know where I’ll have dinner months before I know where I’ll be sitting on race day.
Along the way, I realized something.
Formula 1 has become one of the world’s greatest reasons to travel.
But we’re still treating the destination as a backdrop rather than part of the experience.
Every Grand Prix introduces hundreds of thousands of people to cities they may never have otherwise visited. The racing is extraordinary, yet the opportunity to connect guests with the destination often begins and ends at the circuit gates.
I believe there’s an opportunity to expand what Formula 1 hospitality means—not by replacing what’s already exceptional, but by extending it beyond the track.
Formula 1 Isn’t Selling Three Days
This is where I think the article becomes more interesting.
People often describe Formula 1 as a weekend event.
I don’t think that’s true anymore.
When someone travels from New York to São Paulo, London to Singapore, or Sydney to Montréal, they’re not buying a three-day sporting event.
They’re planning an international vacation.
The race may be the reason they booked the flight, but it’s rarely the only reason they’re traveling.
For many guests, the Grand Prix is one chapter in a much larger story.
Hospitality should reflect that.
Hospitality Should Begin Before the First Practice Session
Today’s hospitality programs are exceptional once guests arrive at the circuit.
But what happens before Friday morning?
Imagine arriving in Barcelona.
Instead of simply receiving your race credentials, you receive a curated itinerary tailored to your interests.
Perhaps you’re passionate about architecture. Your first afternoon explores Gaudí’s masterpieces before dinner at one of Barcelona’s most celebrated restaurants.
Maybe food is your passion. Your itinerary introduces you to neighborhood tapas bars, a market tour, and one of the city’s Michelin-starred tasting menus.
Or perhaps you’re visiting with your family. While you’re at the circuit, your spouse and children spend the day on experiences designed specifically for them, all curated under the same standard of excellence associated with Formula 1.
Now hospitality isn’t confined to the paddock.
It’s woven into the entire journey.
One Trip. Different Experiences.
This, in my opinion, is where Formula 1 has its biggest opportunity.
Not everyone who travels to a Grand Prix is a Formula 1 fan.
Some are spouses.
Some are children.
Some are parents.
Some are corporate guests.
Some are clients invited by sponsors.
Some simply want to experience a new city.
Yet too often they’re treated as an afterthought.
Imagine asking one simple question during booking:
“Who is traveling with you?”
That single question changes everything.
One guest spends the afternoon inside the Paddock Club.
Their partner spends the afternoon exploring São Paulo’s art museums with a private guide before enjoying cocktails at one of Latin America’s best bars.
Their children participate in an FIA-inspired STEM program where they learn how aerodynamics, engineering, and sustainability shape modern motorsport through hands-on activities.
Everyone reconvenes for dinner.
Everyone has stories to tell.
Nobody spent the day waiting for someone else.
Every Grand Prix Should Feel Like Its Host City
One of Formula 1’s greatest strengths is its global calendar.
No two cities are alike.
So why should hospitality feel the same?
The experience in Japan should celebrate Japanese craftsmanship, precision, and cuisine.
Montréal should showcase Québec’s culinary scene, history, and neighborhoods.
São Paulo should introduce guests to one of the world’s most exciting food cities.
Melbourne should embrace its coffee culture, laneways, and coastal lifestyle.
Monaco should feel unmistakably Monaco.
The destination itself should shape the experience.
Because guests don’t simply remember where they watched the race.
They remember where they had the best meal of their lives.
They remember the bartender who introduced them to a local spirit.
They remember wandering neighborhoods they would never have discovered on their own.
Those memories become inseparable from the Grand Prix itself.
A New Standard: FIA-Endorsed Destination Experiences
This doesn’t require Formula 1 to become a tour operator.
Instead, it could become a trusted curator.
Working alongside tourism boards, Michelin Guide restaurants, museums, luxury hotels, local guides, and cultural institutions, every Grand Prix could offer an official collection of experiences carrying the same quality standards associated with the championship.
Guests would know these aren’t generic excursions.
They’re experiences chosen because they represent the very best of that city.
That distinction matters.
Technology Makes This Possible
Imagine the official Formula 1 app evolving beyond schedules and timing.
After purchasing your ticket, guests complete a short profile.
Are you traveling alone?
With family?
With children?
Are you interested in food?
Architecture?
Shopping?
Wine?
Photography?
Wellness?
Adventure?
Artificial intelligence could build a personalized itinerary around the race weekend, integrating official experiences, restaurant reservations, transportation, and local recommendations into one seamless journey.
Every guest leaves with an experience unique to them.
Why This Makes Business Sense
This isn’t simply about improving hospitality.
It’s about increasing value for everyone involved.
When visitors extend their stay from three nights to six, everyone benefits.
Hotels see higher occupancy.
Restaurants welcome more guests.
Museums and attractions gain additional visitors.
Local businesses generate more revenue.
Sponsors gain more opportunities to engage with guests beyond the circuit.
Host cities strengthen the economic case for investing in Formula 1.
Formula 1 itself becomes associated with world-class travel, not just world-class racing.
Hospitality becomes an economic engine rather than simply an event offering.
A Framework for Destination Hospitality
If I were designing hospitality for a Grand Prix, I’d build it around five principles.
1. Arrival
The guest experience begins at the airport—not at the circuit.
2. Discovery
Introduce visitors to the city’s neighborhoods, culture, history, and people.
3. Culinary
Use restaurants, markets, cafés, and bars to tell the story of the destination.
4. Circuit
Deliver the exceptional race-day experience Formula 1 already excels at.
5. Legacy
Leave guests wanting to return to the city, even when there isn’t a race.
When these five elements work together, a Grand Prix becomes more than a sporting event.
It becomes one of the world’s great travel experiences.
Beyond Hospitality
Ultimately, this isn’t just about hospitality.
It’s about strengthening the relationship between Formula 1 and the cities that welcome it.
The championship already inspires millions of people to travel.
The next evolution is ensuring they fall in love not only with the race, but with the destination itself.
Because the most memorable Grand Prix weekends don’t end when the checkered flag falls.
They continue every time someone remembers the café where they had breakfast, the neighborhood they wandered through, the restaurant they’ll spend years recommending to friends, or the city they can’t wait to return to.
Formula 1 has already become a global lifestyle brand.
I believe its next chapter is becoming the world’s greatest gateway to travel.
People often ask me what my favorite restaurant in the world is.
Considering how much I travel for food, it’s a fair question. I’ve been fortunate enough to dine at Michelin-starred restaurants, experience many of the World’s 50 Best Restaurants, and eat my way through some of the greatest culinary destinations on earth.
My answer never changes.
My Favorite Restaurant.
Nestled in São Paulo, Brazil, this restaurant isn’t just my favorite. It’s one of the biggest reasons I look forward to returning to the city.
More Than Italian. More Than Brazilian.
Chef Luiz Filipe Souza describes Evvai’s cuisine as Oriundi, a philosophy inspired by the Italian immigrants who helped shape Brazil’s culinary identity.
It’s not Italian.
It’s not Brazilian.
It’s both.
Throughout the tasting menu, classic Italian techniques meet ingredients native to Brazil. Jambu, tucupi, cupuaçu, priprioca, native honeys, heart of palm, Amazonian fish, and regional fruits become the foundation for dishes that feel both familiar and completely new.
Nothing is included simply because it’s unusual.
Every ingredient has a purpose.
Every course tells a story.
A Menu That Never Stops Evolving
One of the reasons I continue returning is because no two meals have ever been alike.
Chef Luiz isn’t interested in creating a menu that stays the same year after year. Every visit brings new ideas, new ingredients, and new interpretations while remaining unmistakably Evvai.
I’ve compared the menus and collectible cards from each visit, and it’s remarkable how much they evolve.
One visit introduced me to King Crab with fresh coconut and caviar, White Moqueca with squid and heart of palm, Duck Tortellini with eel and tucupi, Wild Boar with savage orange, Tongue with oxtail and priprioca, and the unforgettable Popcorn and Ice Cream dessert.
The next visit featured Bluefin Tuna with wagyu bresaola, Cod Tortellini, Fish of the Day with moqueca, Lamb with fregola, Green Corn with Oscietra caviar, Rebel Tiramisu, and a choice between Xinxim Chicken or Japanese A5 Wagyu.
The philosophy never changes.
The creativity never stops.
Every return feels like discovering Evvai all over again.
Every Dish Has a Personality
I’ve had tasting menus where every course was technically perfect, yet by the end of the evening I struggled to remember what I had actually eaten.
That has never happened at Evvai.
The King Crab with fresh coconut, delicately topped with caviar, perfectly balanced sweetness, richness, and salinity while proving that elegance doesn’t have to be complicated.
The White Moqueca challenged everything I thought I knew about one of Brazil’s most iconic dishes. By removing its vibrant colors, Chef Luiz created something visually unexpected while preserving every bit of the soul and flavor that makes moqueca so beloved.
The Duck Tortellini with eel and tucupi remains one of the most memorable pasta courses I’ve ever eaten.
One of my favorite surprises was a playful green corn ice cream cone topped with Oscietra caviar. At first glance, it makes you smile. Then you taste it. Sweet corn and luxurious caviar shouldn’t work together as well as they do, yet somehow the combination feels completely natural. It’s whimsical, technically brilliant, and unmistakably Evvai.
Then there’s the dessert.
Popcorn and ice cream doesn’t sound like something you’d expect from one of the world’s best restaurants.
Until it arrives.
Finished with popping candy, every bite combines creamy sweetness, buttery popcorn, and the crackling sensation of Pop Rocks. It’s nostalgic, interactive, and impossible not to smile while eating it.
That perfectly sums up my experience.
Three Michelin stars.
World-class technique.
Yet it never forgets that dining should be fun.
Every Course Tells a Story
Every course begins before the plate ever reaches your table.
The service team introduces each dish, explaining the ingredients, techniques, and inspiration behind Chef Luiz Filipe Souza’s vision. Their knowledge is remarkable, and they present every course with the same care and precision that went into creating it.
Then the storytelling continues.
Throughout the meal, you’re handed beautifully designed collectible cards inspired by vintage comic books and pop art. Each card corresponds to one of the courses you’ve just experienced.
Some make you laugh before you’ve even taken the first bite.
A halo-wearing crab proclaims “Holy Crab!”
A revolver loaded with pasta reads “Pasta La Vista, Baby…”
A duck relaxing in tucupi jokes, “Like a Hot Tub After a Busy Day…”
Others challenge your expectations with “No Tongue, Really?!”, “Popcorn… Ice Cream… Sinners…”, and “Give Me That Hand!”
Then you flip the card over.
Instead of simply listing ingredients, Chef Luiz explains the thought process behind the dish, the techniques used, and the inspiration behind its creation.
It’s one of the most thoughtful touches I’ve experienced in any restaurant.
I still have every single card from every visit to Evvai.
They’re more than souvenirs.
They’re a collection of memories.
Every time I flip through them, I remember not only the dish itself, but the conversations, the presentation, and exactly how I felt experiencing it.
Most restaurants leave you with photographs.
Fine Dining Without the Pretension
The room becomes silent.
Guests whisper.
Everyone seems afraid of making too much noise.
While I appreciate that level of refinement, it can sometimes feel more like attending a ceremony than enjoying dinner.
It feels alive.
Everything about the restaurant is polished, professional, and worthy of three Michelin stars.
Yet it never feels intimidating.
It feels alive.
Guests laugh.
Servers joke with the tables.
Courses surprise you.
The playful comic-book cards become conversation starters.
An ice cream cone topped with caviar appears.
A dessert crackles with Pop Rocks.
The atmosphere is relaxed without ever sacrificing professionalism.
That balance is incredibly difficult to achieve, and I honestly can’t think of another Michelin-starred restaurant that does it quite the same way.
Chef Luiz Filipe Souza’s Leadership
I believe that atmosphere starts with Chef Luiz Filipe Souza.
His creativity is obvious in every dish, but what impressed me just as much was the culture he’s built inside the restaurant.
One of my favorite moments at Evvai doesn’t happen at the table.
It happens in the kitchen.
Throughout service you’ll hear Chef Luiz—or whoever is leading the brigade that evening—calling commands.
Instantly, the kitchen responds together with a loud, unified:
“YES, CHEF!”
It’s authentic.
It’s disciplined.
It’s organized.
You can hear the respect the team has for one another and the pride they take in their craft.
That passion extends beyond Chef Luiz himself.
The pastry program is led by Bianca Mirabili, whose creativity perfectly complements the rest of the tasting menu. In 2025, she was recognized as Latin America’s Best Pastry Chef, an honor that feels completely deserved after experiencing her work.
Together, they have built something incredibly special.
More Than Just a Restaurant
Over time, Evvai has become much more than my favorite restaurant.
It’s become one of those rare places that feels familiar every time I walk through the door.
I make restaurant reservations all over the world whenever I think there’s even the slightest chance I can get away. Sometimes work wins, plans change, and I end up cancelling.
But Evvai is different.
When I started planning my return to São Paulo for Formula 1 this November, there was one reservation I refused to leave to chance.
Evvai.
In fact, I confirmed my dinner reservation before I even purchased my Formula 1 ticket.
That probably tells you everything you need to know.
If Formula 1 were cancelled tomorrow…
I’d still make the trip.
That’s the highest compliment I can give any restaurant.
The service is impeccable.
The food is extraordinary.
The service is impeccable.
The storytelling is unlike anything I’ve experienced anywhere else.
Most importantly, despite now standing among the very best restaurants in the world, it has never lost its personality.
It remains warm.
It remains welcoming.
It remains creative.
It remains fun.
I’ve traveled thousands of miles chasing unforgettable meals and have been fortunate enough to experience some of the finest restaurants on the planet.
Only one has ever made me say, without hesitation, that I’d book a flight just for dinner.
That restaurant is Evvai.
Evvai in São Paulo, led by Chef Luiz Filipe Souza, holds three Michelin starsCreative dishes, artistic presentation and illustrated menu cards from my tasting experience at Evvai in São Paulo.Even dessert becomes part of the story at Evvai, with an illustrated card introducing the popcorn ice cream course.The playful Essence No. 5 presentation card reflects Evvai’s creative, story-driven approach to its tasting menu.The “No Tongue, Really?” illustrated card showcases Evvai’s playful approach to storytelling between courses.The “Savage Orange” card continues the pop-art storytelling woven throughout Evvai’s tasting menu.A playful illustrated card introduces Evvai’s tucupi course, inspired by one of Brazil’s most distinctive Amazonian ingredients.Evvai introduces its white moqueca through “The Elegant Gentleman, Dressed in White,” one of the tasting menu’s playful illustrated cards.“The Elegant Gentleman, Dressed in White”—Evvai’s refined interpretation of moqueca made with fish, squid and heart of palm.“Give Me That Hand”—another playful illustrated card connecting storytelling with the Evvai tasting experience.“Holy Crab!”—one of Evvai’s playful illustrated cards introducing the next course of the tasting menu.“Pasta La Vista, Baby”—Evvai’s playful comic-style introduction to a pasta course.The opening bites at Evvai immediately introduce the tasting menu’s creativity, precision and attention to presentation.The Oriundi 25.2 experience begins with bold pop-art imagery that introduces Evvai’s playful approach to storytelling.The ORI25.2 tasting menu at Evvai moves through seafood, handmade pasta, Brazilian ingredients and inventive desserts.The OR24.2 tasting menu at Evvai showcases Brazilian ingredients through seafood, pasta, meat courses and inventive desserts.
How the 2024 São Paulo Grand Prix Made Me Fall in Love with Travel
My São Paulo travel story
For more than twenty years, my life revolved around one thing: the automotive business.
Long hours. Endless weekends. Sales goals. Deliveries. Finance paperwork. It was a career I genuinely loved, but it didn’t leave much room for travel.
Vacations weren’t really adventures.
They were opportunities to recharge before going back to work.
Travel was never something I obsessed over.
It was simply something you did.
Then Formula 1 entered my life.
Working with Ferrari introduced me to an entirely different world. At first, I fell in love with the engineering. Then the history. Then the competition. Before long, every race weekend became must-watch television.
Eventually watching wasn’t enough.
I wanted to experience Formula 1 in person.
That decision would eventually take me somewhere I never expected.
São Paulo.
I Thought I Was Going for Formula 1
When I booked my trip to the 2024 Brazilian Grand Prix, I thought I knew exactly why I was going.
Interlagos.
The home of Ayrton Senna.
One of Formula 1’s most historic circuits.
The incredible Brazilian fans.
That was the reason I bought the plane ticket.
At least that’s what I told myself.
Looking back, Formula 1 was only the beginning.
I Had Something to Prove
There was another reason I planned that trip so obsessively.
I wanted to impress someone who lived in São Paulo. This is what started my São Paulo Travel Story
That might sound strange.
Most people visit a city and rely on the locals to show them around.
I wanted to do the opposite.
I wanted to arrive knowing the city well enough that I could contribute to the experience—not just follow someone else’s itinerary.
Maybe I could even introduce them to a restaurant or cocktail bar they hadn’t discovered themselves.
That became the challenge.
Could someone living nearly 5,000 miles away learn another person’s city well enough to surprise them?
So I started researching.
Then I researched even more.
Restaurant menus.
Chef interviews.
Google Maps.
Neighborhoods.
Cocktail bars.
Luxury hotels.
Food blogs.
YouTube walking tours.
Reddit threads.
I translated menus written entirely in Portuguese just to understand what chefs were creating.
I learned which neighborhoods had the best restaurants.
Which cocktail bars were worth visiting.
Which hotels truly justified their prices.
I wasn’t building a vacation anymore.
I was studying a city.
Of course, I quickly learned something important.
No matter how much research you do, you can never truly know a place until you’re standing in it.
But the research gave me confidence.
Instead of arriving completely unfamiliar with São Paulo, I landed feeling like I already knew its neighborhoods, its restaurants, and its rhythm.
That completely changed the trip.
More Than a Race
Interlagos was everything I’d imagined.
The noise.
The atmosphere.
The energy.
The passion of Brazilian Formula 1 fans is unlike anything I’d experienced before.
You could feel Ayrton Senna’s legacy everywhere.
For one weekend, the entire city seemed connected by Formula 1.
It was unforgettable.
But what surprised me most wasn’t what happened inside the circuit.
It was everything outside of it.
The City That Changed My Perspective
Like many Americans, I didn’t know much about São Paulo before arriving.
I expected traffic and crime.
Skyscrapers.
A huge city.
But my experience during my São Paulo Travel Story.
I found was one of the most exciting culinary destinations I’d ever experienced.
Restaurants operating at an astonishing level.
Cocktail bars that could compete with any city in the world.
Neighborhoods that each felt completely different.
Every day became another excuse to explore.
One reservation turned into another recommendation.
One cocktail bar led to another neighborhood.
One conversation led to another unforgettable meal.
The itinerary I’d spent months creating suddenly became secondary.
The city was creating its own itinerary for me.
The People Changed Everything
The restaurants were incredible.
The cocktails were unforgettable.
But the people are what made me fall in love with Brazil.
Brazilians welcomed me in a way I hadn’t experienced anywhere else.
Everyone seemed genuinely proud of their city and excited to share it.
Hotel staff.
Drivers.
Servers.
Bartenders.
Chefs.
Complete strangers.
There was an openness that immediately made me feel comfortable.
The culinary world surprised me even more.
In cities like New York, it’s easy for celebrated chefs and mixologists to feel almost untouchable.
People line up for months to eat their food.
Social media turns them into celebrities.
Sometimes there’s an invisible wall between the guest and the person creating the experience.
São Paulo felt different.
The chefs I met wanted to talk.
The bartenders were genuinely curious.
The mixologists explained why they built a cocktail a certain way.
Nobody acted like they were above the people sitting at their tables.
They were world-class professionals who still felt approachable.
That made every meal feel personal.
And honestly?
Some of the talent I experienced in São Paulo was every bit as impressive as anything I’ve found in New York.
In some cases, even better.
Not because they were trying harder.
Because there was no ego attached to it.
Just pride.
Passion.
Hospitality.
That combination completely changed the way I look at restaurants today.
Luxury Isn’t What I Thought It Was
Brazil also changed my definition of luxury.
Luxury isn’t simply paying the highest price.
Luxury is attention to detail.
It’s thoughtful hospitality.
It’s a bartender remembering what you ordered yesterday.
It’s a chef explaining why a dish matters.
It’s a hotel that makes every interaction feel effortless.
The most expensive experience isn’t always the best one.
The most memorable usually comes down to the people.
That lesson has stayed with me ever since.
The Research Never Stopped My São Paulo Travel Story
When I came home, something had changed.
I wasn’t looking at travel the same way anymore.
Now every destination became a puzzle.
Where should I stay?
Which restaurants actually deserve the hype?
Which cocktail bars are worth crossing a city for?
Which neighborhoods should I spend an afternoon wandering?
The research itself became part of the excitement.
The trip no longer started at the airport.
It started months earlier.
Why This Website Exists
Friends started asking for recommendations.
Where should we stay?
Which hotel is actually worth the money?
Where should we eat?
What shouldn’t we waste time on?
I realized I’d already spent hundreds—eventually thousands—of hours researching destinations before every trip.
Why not share it?
That’s how this website was born.
Not because I wanted to become a travel blogger.
Because I wanted to help people experience cities the way I had learned to.
Not through checklists.
Not through influencers.
Through curiosity.
Through incredible meals.
Through conversations.
Through neighborhoods.
Through the people who make every destination unique.
Looking Back
When I booked a ticket to the 2024 São Paulo Grand Prix, I thought I was buying admission to a Formula 1 race.
Instead, I discovered a city that completely changed how I travel.
I arrived hoping to impress someone who already knew São Paulo.
I left realizing I had only scratched the surface.
I learned that great restaurants are about more than food.
Great cocktail bars are about more than drinks.
Luxury is about people.
Hospitality is about connection.
And travel isn’t about how many places you visit.
It’s about how deeply you experience them.
Formula 1 got me on the plane.
São Paulo made me fall in love with travel.
Everything I’ve built since—from the restaurants I visit to the hotels I book, the cocktail bars I seek out, and even this website—can be traced back to that one trip.
The race lasted one weekend.
The impact is still shaping every journey I take today.
Most people start planning a vacation by looking for flights.
I usually start with a restaurant.
Sometimes it’s a Michelin-starred dining room that’s been on my list for years. Sometimes it’s a cocktail bar tucked away on a quiet side street that only holds a dozen people. Other times it’s a Formula 1 race that gives me the excuse to explore a city I might not have visited otherwise.
Wherever it begins, the process is almost always the same.
I become obsessed.
What starts as a simple weekend getaway slowly transforms into dozens of browser tabs, spreadsheets, reservation alerts, Google Maps pins, YouTube videos, travel forums, restaurant menus, hotel reviews, and enough research to write a small travel guide before I’ve even boarded the plane.
Most people would probably call it overkill.
They’re probably right.
But that’s also why I rarely leave a destination wishing I had done more.
Travel Is More Than a Destination
For me, traveling has never been about checking countries off a list.
I don’t travel simply to say I’ve been somewhere.
I travel to understand why people love a place.
That means learning about its neighborhoods, understanding its food culture, discovering its cocktail scene, finding the hotels that actually live up to their reputation, and talking to the people who spend their lives creating memorable experiences.
The destination is important.
But the experience is everything.
Travel Research Process Step One: Find a Reason to Go
Every trip needs a centerpiece.
Sometimes it’s Formula 1.
Sometimes it’s a restaurant reservation that seemed impossible to get.
Sometimes it’s a city I’ve wanted to explore for years.
That one experience becomes the anchor around which everything else is built.
When I planned my trip to Barcelona, the original goal was the Spanish Grand Prix.
Then came reservations at Disfrutar, Mont Bar, and Kresala.
Suddenly the race weekend wasn’t the only reason I was excited.
The restaurants became just as important as the racing.
When I travel to São Paulo, it starts with Formula 1—but quickly expands into researching Michelin-starred restaurants, hidden cocktail bars, local neighborhoods, and experiences that most visitors never discover.
One great reservation can change the entire direction of a trip.
Travel Research Process Step Two: Ignore the “Top 10 Things to Do”
The internet loves lists.
Top 10 attractions.
Top 20 restaurants.
Five hidden gems.
Those lists are useful—but only as a starting point.
Most of the truly memorable experiences I’ve had weren’t at the top of those articles.
Instead, I dig deeper.
I read chef interviews.
I study restaurant menus months before arriving.
I look at cocktail programs instead of just drink photos.
I search Reddit to see what locals actually recommend.
I browse Google Maps until I find places with hundreds of reviews but almost no social media attention.
I’ll spend hours comparing neighborhoods because staying in the right location can completely change how a city feels.
Research isn’t about finding the most famous place.
It’s about finding the place that’s right for you.
Travel Research Process Step Three: Build the Trip Around Food
Some people eat wherever they happen to be.
I’m the opposite.
Meals often determine my daily schedule.
If dinner is on the opposite side of the city, I’ll spend the afternoon exploring that neighborhood.
If lunch finishes near a famous cocktail bar, I’ll stop in for one drink before continuing the day.
If there’s an incredible bakery nearby, breakfast is already planned.
The best itineraries flow naturally.
You’re not bouncing back and forth across the city.
You’re letting restaurants, museums, parks, and bars complement one another.
Planning this way creates better days—and a lot less time sitting in traffic.
Travel Research Process Step Four: Walk Whenever Possible
One of my favorite discoveries has nothing to do with reservations.
It’s walking.
Some of the best memories I’ve made happened between destinations.
Finding a neighborhood café.
Watching locals gather in a small square.
Discovering a cocktail bar that wasn’t on my list.
Seeing architecture I’d never have noticed from the back seat of a taxi.
Walking slows everything down.
It forces you to notice details.
Those unexpected moments often become the stories you remember years later.
Travel Research Process Step Five: Talk to People
This is probably the most underrated part of travel.
Talk to bartenders.
Talk to servers.
Talk to hotel concierges.
Talk to chefs if they’re available.
Ask what they eat on their day off.
Ask where they send visiting friends.
Ask what everyone else misses.
Those conversations have led me to restaurants that never appeared in any guidebook.
They’ve introduced me to local specialties I wouldn’t have ordered otherwise.
They’ve changed entire afternoons because someone pointed me toward a neighborhood I hadn’t planned to visit.
The people who live there usually know the city better than any influencer ever will.
Travel Research Process Step Six: Leave Room for the Unexpected
Research is important.
Flexibility is just as important.
Not every reservation works out.
Weather changes.
Flights get delayed.
A local recommendation might completely reshape your plans.
That’s okay.
Some of my favorite travel memories happened because something unexpected forced me to change direction.
The goal isn’t to execute the perfect itinerary.
The goal is to create opportunities for unforgettable experiences.
Luxury Doesn’t Always Mean Expensive
People often assume luxury travel means spending as much money as possible.
I don’t see it that way.
Luxury is value.
A perfectly made cocktail served by someone passionate about their craft can feel more luxurious than a five-star hotel with mediocre service.
A neighborhood restaurant where the chef personally introduces each course can leave a stronger impression than the world’s most expensive tasting menu.
Price matters.
Quality matters more.
That’s why I don’t recommend places because they’re expensive.
I recommend them because they’re exceptional.
Why I Share These Experiences
People often ask me where they should eat in a city.
Which hotel I’d book.
Which cocktail bar is actually worth visiting.
Or whether a famous restaurant deserves all the attention it gets.
Those questions made me realize I’d already done thousands of hours of research over the years.
Instead of keeping those discoveries to myself, I decided to document them here.
Everything you’ll read comes from firsthand experience.
If I recommend a restaurant, I’ve eaten there.
If I recommend a hotel, I’ve stayed there.
If I tell you to order a particular cocktail, it’s because I’ve probably spent far too much time talking to the bartender about how they made it.
The Research Never Stops
Every trip teaches me something new.
A better restaurant.
A hidden cocktail bar.
A neighborhood I’d never considered.
A hotel that exceeded expectations—or one that didn’t.
The list keeps growing.
So does the curiosity.
That’s what this website is about.
Not collecting passport stamps.
Collecting experiences worth remembering.
If these stories help you discover one unforgettable meal, one incredible cocktail, one remarkable hotel, or one destination you might otherwise have overlooked, then every hour of research was worth it.
Usually.
The research is finished. The itinerary is set. Now it’s time to see if the destination lives up to the planning.
Most people start planning a vacation by searching for flights.
I usually start with a restaurant.
Or maybe it’s a cocktail bar I’ve been reading about for months. Sometimes it’s a Formula 1 race. Other times it’s a luxury hotel that everyone swears is worth the money—or isn’t.
Whatever it is, that’s where the obsession begins.
What starts as a simple weekend away quickly turns into dozens of browser tabs, Google Maps pins, restaurant menus, YouTube videos, Reddit threads, and enough research to write a travel guide before I’ve even packed my suitcase.
Normal?
Probably not.
Worth it?
Usually.
Travel Isn’t About Checking Boxes
I’ve never been interested in collecting passport stamps just to say I’ve been somewhere.
I’d rather spend three days getting to know one neighborhood than race across an entire city trying to hit every attraction.
The best memories rarely come from standing in line for the most famous landmark.
They come from the bartender who tells you about a hidden cocktail bar.
The chef who recommends another restaurant across town.
The concierge who sends you somewhere tourists never think to visit.
Or the walk between two reservations where you accidentally discover your favorite street in the city.
Those are the moments I remember.
Every Trip Starts With One Thing
Every trip has a reason.
Barcelona started with Formula 1.
New York started with restaurants I’d been trying to book for years.
São Paulo began with Interlagos but quickly became about its incredible dining scene, cocktail bars, and neighborhoods.
Once I have that one reason to go, everything else starts falling into place.
I build my days around experiences that make sense together.
A bakery in the morning.
A museum or neighborhood to explore.
An afternoon cocktail.
Dinner somewhere I’ve spent months trying to reserve.
Late-night drinks recommended by the bartender from dinner.
The itinerary almost creates itself.
I Research Everything
I’ll read menus months before I arrive.
I’ll compare hotels until I understand which ones actually deliver value instead of just charging luxury prices.
I’ll spend hours reading reviews—not looking at star ratings, but looking for patterns.
What do locals love?
What disappoints experienced travelers?
Is a restaurant famous because it’s genuinely exceptional, or because it’s all over Instagram?
The internet gives everyone the same recommendations.
I spend my time trying to find the ones it doesn’t.
Luxury Isn’t About Spending the Most
People often mistake luxury for expensive.
I don’t.
Luxury is attention to detail.
It’s flawless service.
It’s a perfectly balanced cocktail.
It’s a hotel that makes your stay effortless.
Sometimes that’s a Michelin-starred tasting menu.
Sometimes it’s a neighborhood wine bar with twelve seats.
Price doesn’t impress me.
Quality does.
Why I Started This Website
Friends constantly ask me where they should eat.
Which hotel I’d book.
Whether a restaurant actually deserves the hype.
Or what they shouldn’t waste their money on.
Eventually I realized I’d already spent thousands of hours doing this research for myself.
Why not share it?
Everything you’ll read here comes from firsthand experience.
No sponsored rankings.
No recycled lists.
No recommendations based on someone else’s opinion.
If I tell you a restaurant is worth visiting, I’ve eaten there.
If I recommend a hotel, I’ve slept there.
If I rave about a cocktail bar, there’s a good chance I spent half the night talking to the bartender.
The Research Never Stops
Every trip teaches me something.
A better restaurant.
A better hotel.
A hidden cocktail bar.
A neighborhood I never expected to love.
The list keeps growing.
So does the curiosity.
This website is where I document that journey.
If it helps you find one unforgettable meal, one incredible hotel, one perfect cocktail, or one destination that changes the way you travel, then every hour of research was time well spent.
