How New York’s Most Popular Fried Chicken Restaurant Was Created - Mise En Place
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- เผยแพร่เมื่อ 24 มี.ค. 2024
- Can you turn fried chicken into a fine dining dish? That's what restaurateur Simon Kim and chef SK Kim are betting on as they open Coqodaq, their new Korean fried chicken restaurant in NYC. Seven years after opening Cote, the first Michelin-starred Korean barbecue restaurant, Simon and SK are trying to replicate their success with fried chicken. Follow the duo from the test kitchen, where the chefs perfect their frying methods, to their soft opening, where they served the signature $38 fried chicken bucket with Korean banchan, condiments, and noodles.
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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Nick Mazzocchi
Editor: Christian Moreno
Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Frances Dumlao
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Thanks for watching! Head over to Instagram to follow along with the team! Simon instagram.com/simonkimnyc, Chef SK instagram.com/chefskkim, and the restaurant at instagram.com/coqodaq.
“Too out there” aka let’s remove as much alcohol so the guest feel like drinking juice 😮 ayeee cash money 🤑
I want to see him go up agaist Honey Kettle Chicken, and the winner goes up against Bobby Flay!
your chicken better be hot and crispsy and freshly fried when it comes to the table and after i sip my second drink.....for that price...cluck offf.
On my way to a 20pc at McDonald’s and hit the liquor store for champagne!!
lol
cheaper chicken and golden arch
Just 5 bucks on the app lol
Exactly 💯
But g-side supporter😢
I hope EATER and the crew behind Mise En Place make more videos of restaurant making a debut. And see what really goes on at the restaurant. Such as this video we see today.
It would be hard for them to time the process depending on when they get a hold of a place opening. The restaurants that get featured basically have a ad that reaches the world. This place was lucky since the owners were already featured.
I really recommend Gordon Ramsey's Boiling Point, the whole thing is on TH-cam and is a documentary about the lead up to his new restaurant opening + attempting a 3rd Micheline star
hard agree with OP
The owner has the voice of a mob boss
Seriously, he would make a great villain in a gangster movie.
10mil for chicken restaurant bussiness? Sounds like money laundry to me 😂
'coz native New Yorker from Queens, LOL
@@miryeongk It's not just the voice, it's his demeaner and mannerisms as well. The way he carries himself, humble yet confident. The Korean Frank Lucas lol
@@schmithjagen7228 manhattan rent aint cheap
How nerve wracking is it to be having a taste test with Chef Keller? I mean, it's not like he knows nothing about fried chicken (i.e., his famous fried chicken at Ad Hoc).
I worked at cote, Thomas was there frequently and would always come to the kitchen and hang out after service. He’s a god in the chef world but they are all really cool with him it isn’t as bad when you actually know the guy
@brettstaley3730 that's pretty cool you worked there
the ad hoc chicken is so good, blessed to be in napa valley and go there frequently 🙏
@@brettstaley3730is the owner as chill at he seems in the video ? And how are the chefs ?
@@bcma9144 Simon is awesome he really isn’t involved in the kitchen besides prices and tasting things. SK is phenomenal and chef David who is in charge of all the locations is amazing to work for as well.
simon is a true businessman, his goal to make a better product for value proposition instead of cutting quality and slapping a face value on it, respect
Simon Kim gave off SUCH CREEP vibes (aka Asian Trump)! “Doesn’t this arch look sexy”. And if he calls that woman, “a girl” one more time!!🤦🏼♂️
I've been to Cote in NYC before and it was one of the best dining experience that I ever had. Food and service was top notch. Definitely have to try this place next time.
With this being a New York restaurant and the way Mr. Kim was talking about people paying more for fried chicken, I thought the prices were about to be ridiculous. But a $38 for a bucket that feeds two isn’t bad at all.
I was about to say, for fine dining in NYC that's fairly reasonable. When an 8-piece bucket of KFC goes for like $24 in NYC nowadays.
I checked the menu on their website, the $38 is per person apparently
@@firstnamesurname2210lmao, that changes a lot. Though, also, it’s a chicken meal for two, with sides and such. But still. There goes the “value.”
Right, KFC is $40.00 a bucket
Honestly since it's NYC, even 38 dollars per person would be reasonable, I think.
It's refreshing to see a mise en place video where the restaurant is not an already established place, because we get to see the prep and planning that it takes to open a restaurant, the uncertainty and hope the chef's have for the restaurant
“ the market is always there”
Simon is a beast
I love seeing how much time and energy went into testing the chicken recipes. Hearing the chef be humbled by trying to perfect fried chicken was very satisfying and showed his respect for the dish and those that prepare it. I absolutely will pay more for a better product; more restaurants should hyper-focus on perfecting a very small list of dishes. The 50+ item menus we see at too many establishments are a setup for mediocre food.
I watched the Cote video as well, and Simon is a great leader. He has great communications skills to listen, mediate, and take decisive actions when dealing between his staff, customers, and challenges. He sets the bar high, but he never pushes, rather he helps and guides his staff to achieve those expectations.
i download that episode
Simon is a true Operator , can't wait to try this
nice to see sk elevated to head chef in this restaurant. remember seeing him in the cote episode making kimchi
You know you're doing something right when both of your top end restaurants have their own Mise en Place episodes, with the first being in the millions of views category. Congratulations! 🎉
Korean Fried Chicken never disappoints.
It can, these guys did exactly that. They went way too far
He's gonna hate that arch once an led goes
each one of those arches is probably 150k, the LEDs won't be overdriven like cheap chinese junk
@@fluke196c I've learned the hard way that none of that can be trusted.
Oh for sure but he’s a businessman, he’ll adjust.
@@mattymattffs with the money they got, it doesn't matter.
I've been to COTE and everything was amazing. So cool to meet Sondre aswell since we are from Norway and he gave some really good drink and a tour inside COTE. Now i have to save up and go to New York again, to eat some fried chicken 🤣
It's definitely a BIG bet. But $38 for bucket of fried chicken, done well, isn't bad! Hopefully people will order those bottles of champagne to keep them alive. The perfect fried chicken doesn't exist in America, just like the perfect pasta or pizza in Italy. Hopefully they do well, but selling only fried chicken to guests, after spending $10m on this place...If Cote wasn't a success, I doubt the investors would have invested.
KFC, popeyes, and other similar fast chicken places already charge $25+ for a standard bucket. This is impressive pricing for a "fine-dining" establishment.
I think the real money is in the champagne list
they looked kind of small in a small bucket tho.
@@doc-vg9lq korean fried chicken is usually made with chicken grown without external hormones given.
@@maxxyang3723just because u platted nice doesn’t mean it’s fine dinning
12:50 I like how they fancy a.f but still use bamboo strainer like grandma does. 😂
Serving food to Thomas Keller is like presenting a battle strategy to the Chairman of the Joint Chiefs.
what does Keller know about fried chicken? he serves roast chicken in his restaurants.
@@papagen00you never went to Ad Hoc 😂
Or discussing how to build a race car with enzo ferrari.
I’ve worked with TK as we call him and he’s a down to earth guy - he is passionate about food and so engaging!
@@papagen00 Keller has Ad hoc, no?
For real tho, lol. Chef Kellar would never invest unless these guys were on to something special. Simon is crushing life and so are his Chefs. I'm a Chef, and This 'Mise en Place' series is just nerd-food for me, lol. I wish there were more of them.
Man the level of stress and pressure to cook for Mr Keller, wow! No ty! But dude was flawless despite his nerves 😮😮😊
He said they have been cooking chicken for 14 months for some 8 hours a day, with some much passion and effort it’s no wonder it’s good
So happy to see the boys from COTE spreading their wings on other cuisines. Simon and his team are truly amazing people, best wishes to them.
Spreading their wings. I see what u did there.
Not to their employees and it's apparent in the video *HURRY UP!" or I'm proud to make him work 6 days & 14hrs/day but pulled him to the side and told him maybe this isn't for you? Zero respect
@@user-zlxelaZz You underestimate an Asian's determination to achieve greatness. I'm willing to be that his employees will happily work in those conditions just to make the restaurant great.
The drive, passion, commitment, and attention to detail of the entire team is incredible. I absolutely love it. For someone like me for whom fried chicken is the holy grail, I'd gladly pay more for what they are dishing up.
I worked at cote Miami and SK is an amazing person I’m happy he got this position. And Thomas Keller is a super cool guy he would come to the kitchen when dining there
This restaurant owner is great and SK, too. You can really see their passion
I love Simon Kim - an honest example of how money *can* be a potent motivator to produce quality innovation.
The scream at 7:53 caught me off guard 🤣🤣🤣
😭 what even was that
Fr
😂
HAHAHAHA ikr wtf?
"Hueuuuggh😫"
this guy really loves his handshakes and dap ups 😂😂
I wonder why??? Fried Chicken huhhhh
@@CAM941 at first I was confused by your comment, but now I think I get it.. do you suggest this is some sort of money laundering front?
@@awwa8923 he's being stupid
A restaurant manager with the utmost respect and support for his team is what we love to see 🙌
Everything about this is one of my goals
Ew
ur one sub is ew@@marca4443
Eater has inspired me to open my own bubble tea shop
That’s lovely. Congrats😊
“If you can’t bite it off with your teeth, you bite it off with your gum.” - Simon…chills went down by spine 😅
Super cool team and project.
I looked up the menu its actually ptetty small and the price is not bad for 40 $ u get korean soup a bucket of chicken korean sides and ice cream . The Chicken nuggets are 3.50 each but if u feel like spending more you can get a single chicken nugget with 18 or 24k gold topped with trout roe. The also sell caviar by the Oz or the whole tin .
Theres always someone willing to open a wildly expensive fine dining version of something accessible. Of all places in the US, I'd bet good or even excellent K fried chicken is easy to find in NYC. But the clientele is definitely there for any price point
I love how he emphasizes that in a fried chicken place, the cocktails have to be smashable, not complex xD
I thought it was going to be priced outrageously. But all the side dishes and chicken included $38? That's really good. In Australia my KFC order is more than that
Dude seems like a nice guy but also super intense and knows exactly what he wants.
I really like this team. The approach to customer satisfaction is very noticeable.
5 line cooks in that amount of space in the frying station seems very tight though
The colonel would be proud.... This is taking a comfort food to the highest level.
The boss feels like a true leader.
You must think the same of Elmer Fudd
Still one of the best managers I've seen in a restaurant environment. Simon knows his crew, knows their vision and skills, and rather than slam his fist down and say no, he takes a step back and gives slight limitations that seem minor, but affect the guests' experience more. Simon has vision and skill, and he knows how to use every tool at his disposal to make his restaurants succeed.
Thomas Keller: “this $20 chicken nugget needs more cowbell”
Chicken skin in the nuggets
"Add more fat!"
😂
Congratulations to Simon and the whole team.
What an absolute pleasure it would be to work for Mr. Simon Kim!! Man really gets it, knows the acknowledgement it takes from the top to the very bottom of his team to make a successful business and always with class and grace. Cote is still on my list for the next NYC visit. Thanks for this one Eater!! 🙏🏽
Genius marketing video
They show Thomas Keller a beloved 3 Michelin star chef as an investor and taste tester to boost the confidence of the guest that it will be perfect.
They show the opening video on Eater one of the most popular food channels on TH-cam to get the word and hype up.
All said food looks great and this video will drum up so much hype
Adding this to the top of my list now!!
Just the confidence of saying believing outside the box for success said a lot
Also, the shops taken the chance to meet his holidays dream for the next restaurant.That's always what you need to skip on balling your dream
Gotta admit, those drumsticks hitting the display pan after cooking? Looks like it came from a cartoon show it's so perfect looking. I mean. The work that goes into making perfect fried chicken is no joke! This place has a lot of masculine energy tho lol.
Owner taking credit for chef ability - typical.
All these wackass chinese places and they frying chicken. Wtf
When breaking down those chickens you guys should really put the hotel pans on top of another hotel pan with ice or ice packs inside. Keeps it fresher while getting prepped at room temp.
Y'all just could of come to my grandma's house and bought her recipe for 10 million and saved yourselves all of the trial and error.
In NYC it's all about experiences and being seen at the hottest spot. Simon knows all about this.
lemme tell you, this was arguably the best fried chicken I’ve ever had!
All the hard work really shows when dining there. Best chicken ever
This is a good One time try then back to the regular priced Korean fried chicken
Right? Bet like 3 nuggets are 45 dollars or something lol
@@josequintero7250 You're not missing by a lot actually lol, chicken nugget with roe is $16 / piece and the one with caviar is $28 / piece
This feels like culinary sophistry to me.
12:30 - 13:43 How to double/triple fry a Korean Fried Chicken.
(leaving this as a reference for me)
Making fried chicken and nuggets pretentious seems like it could end up being a disastrous concept. I am sure they'll get an initial strong start simply based on the novelty, but time may not be kind.
It's NYC. A lot of people with a lot of money that loves pretentious. It's status.
This guy is a real showman.
The owner is impressive, I watched his interview when he was talking about his korean barbecue restaurant. I think that's gonna work. Even the idea is really risky. 😊
Blessing to Yaaaaa!!! This joint tooooo FIREEEEEE!! SALUTE G!
Anyone know what type of dress shirt that is? 12:20
That was amazing
Impressive!
38 per person is a damn good price. U get an appetizer, salad, noodles, the bucket, and dessert to finish.
Great video. Very interesting. One thing that has absolutely nothing to do with anything is that I hate the new fashion of men’s jackets being too small !😂
Is it organic grass fed non GMO? What oil do you use?
If you close your eyes when listening to owner talking you would think its the Rock Dwayne Johnston talking about chickens
this man is crazy , he needs someone more personable in his team
this got me craving for korean fried chicken
Its reputation preceded itself, so not surprised it’s booked for at least a month after opening
0:17 I remember you guys' video of Cote like 2 yers ago, nice.
Investor vs owner dynamic. It’s crazy to see how that works out.
Every chef in that kitchen aspired to work at McDonald's someday
"keep the portion size smaller" .. definitely a fancy restaurant
I absolutely love fried chicken if it is done right. Considering an 8 piece bucket at KFC is now about $26, I would gladly pay $12 more if the fried chicken was amazing.
IS THAT CAVIAR IN A
MACDONALDS -ESQED SAUCE TUB 5:17
Me, looking at that arch: Dang. I hope those are all LEDs, because having one segment conk out is going to look bad, and replacing a bulb in that has to be a nightmare.
Literally the first question I had in my mind was how do you maintain oil quality. Then the bit about the fryers popped up not long after. People will seriously question $20k for a fryer. The oil in a normal fryer after max 2 days of busy service is already on it's way out. Like you can start to taste it in the food, the coating won't be anywhere near as crispy. Having a system that can control, maintain, clean and refresh oil alone will save the business the cost of those fryers within a year.
The second thing I thought was the best fried chicken I've ever had came from the Ad Hoc cookbook by Keller. That brine is wicked good, and sure enough Keller is an investor.
Looks wicked.
youre nuts any decent restaurant will change their oil daily if not bidaily
@@user-rm9oi2jd8r hahahahahahahahahahahahaha
Oh you’re funny. You sweet summer child
@@user-rm9oi2jd8r good one bro...thats hilarious
@@Chzydawg I am working in a slightly upscale restaurant that does about 300-400 covers during my shift so about 1000 customers a day. At the end of the day any organic materials are taken out and the kitchen is 100% dry which includes the frying machine.
@@user-rm9oi2jd8r I wrote a long winded reply after seeing 3-400 covers, didn't see "my shift" after it. My bad.
It all depends on the load and menu size, but the longer you can keep your oil fresh is going to be better monetarily for a restaurant.
Lower operating costs = higher profit margins. My point was that there are many owners out there that will neglect purchasing equipment that will exponentially save them money down the line, simply because the purchase cost.
I think it's very cool that these guys have an owner that isn't afraid to shell out a few dollars now to dramatically lower future operating costs. Too many times I've seen owners scoff at new equipment prices, purchase something inferior because of the price tag and deal with constantly broken equipment, no warranties, no parts available and you can visibly see how quickly it all adds up and exceeds the would be cost of superior equipment.
Is that a WebstaurantStore measuring cup I see? 👀😁
that bucket list meal aint even that crazy expensive for what u get $38. looks good af,
That chicken looks so good
Amazing artistry. The restaurant and the filming/videography!
Nothing can beat the Colonel's secret 11 herbs and spices.
I hope they come up with a fried chicken sandwich I will then goto Coqodaq when they have it on the menu.
Can’t wait to try Unami for the first time
Spending $ on Stuff like the custom glass arch… no wonder so many restaurants go out of business
Imagine risking 10 mil on seed oils
What happened to your other restaurant, the one with Korean bbq, caviar?
CRUSHABLE
Very inspiring
Trying to make a humble food like Fried chicken into a fine dining experience serving champagne and caviar It really just doesn't feel right
Many have tried and failed. It's elitist.
It's interesting how Simon is going after mainstays of Korean cuisine (i.e. KBBQ, KFC) and in some sense, glamorizing them for the American palate and market. It's a smart business move since next to Korean BBQ (e.g. Cote), KFC probably has the most market reach and popular appeal.
'Dem kimchi bowls tho ... LOL #nongshim
The fried chicken with turmeric is like Chowking fastfood fried chicken