Can fried chicken really be a fine dining dish? That’s what restaurateur Simon Kim and chef SK Kim are aiming for with Coqodaq, their new Korean fried chicken restaurant in NYC. After opening Cote — their Korean barbecue restaurant that became the first-ever to earn a Michelin star — Simon and SK wanted to replicate their success with delicious, crispy-yet-juicy fried chicken. | Eater
0:23
Can fried chicken really be a fine dining dish? That’s what restaurateur Simon Kim and chef SK Kim are aiming for with Coqodaq, their new Korean fried chicken restaurant in NYC. After opening Cote — their Korean barbecue restaurant that became the first-ever to earn a Michelin star — Simon and SK wanted to replicate their success with delicious, crispy-yet-juicy fried chicken. | Eater
46.1K viewsMar 29, 2024
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Wylie Dufresne is not your typical pizza-maker. The award-winning, fine-dining chef turned pizzaiolo pushes the possibilities of traditional pies at Stretch Pizza. For him, it’s all about the umami. | Eater
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Wylie Dufresne is not your typical pizza-maker. The award-winning, fine-dining chef turned pizzaiolo pushes the possibilities of traditional pies at Stretch Pizza. For him, it’s all about the umami. | Eater
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If you’re go-to diner order doesn’t include pancakes, we can’t be friends. 🥞 On its busiest days, line cook Lucio and his team at Phoenicia Diner in the Hudson Valley serve 1,000 pancakes — all from scratch. | Eater
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Lumpia so good that even your lola would be proud. At Abacá in San Francisco, chef Francis Ang is known for reimagining Filipino family recipes into fine dining dishes using local, fresh ingredients. Their iconic pork lumpia are arguably the most popular dish on the menu, and for good reason. | Eater
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At Abacá in San Francisco, chef Francis Ang is known for reimagining Filipino family recipes into fine dining dishes using local California ingredients. Watch how chef Ang breaks down a whole pig's head and preps the meat to make the restaurant's popular lumpia, sisig fried rice, and its innovative take on balut. | Eater
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Any Stouffer's pizza fans out there? 🖐️ Wylie Dufresne is not your typical pizza-maker. The award-winning, fine dining chef-turned-pizzaiolo pushes the possibilities of traditional pies at Stretch Pizza in NYC. At this slice shop, you'll find soy sauce in the dough, smoked eggplant in the sauce, and Ritz crackers in the meatballs. | Eater
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At Atelier in Chicago, led by James Beard Award-winning chef Christian Hunter, the chefs elevate Midwestern ingredients into fine dining plates. One such transformation of local produce and proteins involves turning Lake Superior walleye into crudo garnished with smoked rhubarb, allium, and chile crisp, plus a flavorful stock made from the bones. With a strong focus on seasonal ingredients, every dish at Atelier tells a story, celebrating the farmers and produce in the region. | Eater
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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 chi
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Opened in 2024, Shia is a modern Korean fine dining restaurant in Washington, D.C., led by celebrity chef Edward Lee. This nonprofit restaurant reimagines Hansik traditions through a sustainable lens, operating a fully plastic-free kitchen and sourcing ingredients from both local farms and Korea's finest producers. The seasonal tasting menu showcases a refined blend of innovation and heritage with dishes like black sesame guksu, mul hwe (yellowtail crudo), and Korean gyeoja-glazed duck. Beyond i
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At Esmé in Chicago, chefs elevate food to art. Its signature dish, the clay pot poussin, features a bird-shaped clay vessel used to bake partridge, making for a stunning presentation. Known for its artistic plates, this fine dining restaurant offers a menu rich in creativity, including rabbit consommé, almond fava bean tart, Dover sole rack, crab salad, and watermelon gelée. | Eater
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