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.
“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.
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.
