Coco Do is a highly acclaimed fine dining restaurant in New York City, known for its unique fusion of fried chicken and champagne. Its signature dish, the "Bucket List," features two types of fried chicken along with a variety of sides at the attractive price point of $38. However, Coco Do also offers extravagant caviar services that can soar up to $900, marking its place as a luxurious destination for food enthusiasts. With the allure of fried chicken combined with a fine dining atmosphere, my anticipation for the dining experience was palpable, despite some reservations about the service.
As I arrived at Madison Square Park on a beautiful day in New York City, I found myself surrounded by eclectic sights, including towering balloon figures of celebrities like Mike Tyson and Jake Paul, as well as a tipped crane piece that was more artistic than accident. However, my mind was focused on the culinary adventure ahead at Coco Do, a restaurant I had long wanted to visit but never managed to reserve, especially as a solo diner.
The restaurant is known for accommodating walk-ins, so I decided to arrive early in hopes of snagging a seat. Located in the Flatiron District, Coco Do is the brainchild of restaurateur Simon Kim, also behind the Michelin-starred Korean steakhouse, Coat. The name “Coco Do” hints at an amalgamation of French and Korean words for chicken, which is just a glimpse of the culinary excitement that awaited me.
When I arrived about 17 minutes before opening, I was pleased to see a crowd also waiting to enter. Time passed quickly as staff distributed welcome drinks of chai tea—an unexpected yet delightful gesture. The ambiance of the restaurant was grand and modern, with a unique feature that allowed guests to wash their hands at the entrance—a thoughtful detail, considering the nature of eating fried chicken.
After a short wait, I was finally seated at the bar where I could soak in the restaurant's stylish decor, which Simon Kim referred to as a "Cathedral of Fried Chicken." The focus was evidently on creating not just a meal, but an experience.
Coco Do's menu heavily emphasizes fried chicken, and I could not resist ordering the famed Bucket List. Alongside this, I also treated myself to a couple of extravagant chicken nuggets topped with truffles and caviar, which promised to be a lavish culinary experience. The drink offerings were equally impressive, and I opted for a glass of champagne that complemented the theme beautifully.
However, as the service began, my initial excitement faded into frustration. While fellow diners were receiving their orders, my meal remained elusive. After a span of 30 minutes, I was finally served part of my entrée, but I was bewildered to find just three pieces of chicken on a plate instead of the expected bucket. The dining service, it seemed, had a notable flaw in managing solo diners' orders, as I felt overlooked with plates of food being shared among couples near me.
Nevertheless, when my food finally arrived, it did not disappoint. The original chicken was a highlight, boasting a crunchy coating and juicy flavor. The carefully curated sauces enhanced the experience further, with the Verde and pepper parm options standing out as favorites.
As I savored the flavorful dishes, the mood of the restaurant shifted dramatically. The dim lights and loud music created a club-like atmosphere that overwhelmed the dining experience. My frustrations continued as the highly anticipated nuggets still hadn't arrived, despite my bar seat being overwhelmed with empty plates and unremoved dishes.
After finishing the chicken and enjoying some cold Pilla sea noodles, my mood soured further when I noticed a nearby couple being treated to chicken consum, another element of the Bucket List that was completely overlooked in my order. It was at this point that I took initiative and spoke to my server about the lapses in service.
Fortunately, my meal was comped, a kind gesture that alleviated some of my disappointment. However, I chose to decline the nuggets offered after the fact, as my appetite was waning, and I was not in the mood for more wait time. Instead, I finished my meal with a refreshing soft-serve frozen yogurt, which provided a light and enjoyable conclusion to the experience.
Reflection on the Experience
In retrospect, my visit to Coco Do provided a dichotomy of excellent culinary offerings muddled by poor service. The food was undeniably outstanding, revealing the restaurant's potential. However, the service flaws led to an overall disappointing experience that could overshadow the culinary highlights.
Despite my frustrations, I found it important to recognize that mistakes happen, especially in bustling restaurants. I chose to leave a tip for the staff, realizing that every diner has ups and downs. While I may have had a “bad luck” dining day, I believe Coco Do has much to offer, and I would absolutely be willing to give it another try in the future.
In the end, I left Coco Do with mixed feelings—positivity about the food but disappointment in service efficiency. My journey with fried chicken and champagne at this notable establishment is far from over, and I look forward to revisiting with hopes of a more seamless experience next time.
Part 1/9:
Experience at Coco Do: A Mixed Culinary Adventure
Coco Do is a highly acclaimed fine dining restaurant in New York City, known for its unique fusion of fried chicken and champagne. Its signature dish, the "Bucket List," features two types of fried chicken along with a variety of sides at the attractive price point of $38. However, Coco Do also offers extravagant caviar services that can soar up to $900, marking its place as a luxurious destination for food enthusiasts. With the allure of fried chicken combined with a fine dining atmosphere, my anticipation for the dining experience was palpable, despite some reservations about the service.
Anticipation Builds
Part 2/9:
As I arrived at Madison Square Park on a beautiful day in New York City, I found myself surrounded by eclectic sights, including towering balloon figures of celebrities like Mike Tyson and Jake Paul, as well as a tipped crane piece that was more artistic than accident. However, my mind was focused on the culinary adventure ahead at Coco Do, a restaurant I had long wanted to visit but never managed to reserve, especially as a solo diner.
Part 3/9:
The restaurant is known for accommodating walk-ins, so I decided to arrive early in hopes of snagging a seat. Located in the Flatiron District, Coco Do is the brainchild of restaurateur Simon Kim, also behind the Michelin-starred Korean steakhouse, Coat. The name “Coco Do” hints at an amalgamation of French and Korean words for chicken, which is just a glimpse of the culinary excitement that awaited me.
The Atmosphere
Part 4/9:
When I arrived about 17 minutes before opening, I was pleased to see a crowd also waiting to enter. Time passed quickly as staff distributed welcome drinks of chai tea—an unexpected yet delightful gesture. The ambiance of the restaurant was grand and modern, with a unique feature that allowed guests to wash their hands at the entrance—a thoughtful detail, considering the nature of eating fried chicken.
After a short wait, I was finally seated at the bar where I could soak in the restaurant's stylish decor, which Simon Kim referred to as a "Cathedral of Fried Chicken." The focus was evidently on creating not just a meal, but an experience.
Culinary Delights
Part 5/9:
Coco Do's menu heavily emphasizes fried chicken, and I could not resist ordering the famed Bucket List. Alongside this, I also treated myself to a couple of extravagant chicken nuggets topped with truffles and caviar, which promised to be a lavish culinary experience. The drink offerings were equally impressive, and I opted for a glass of champagne that complemented the theme beautifully.
Part 6/9:
However, as the service began, my initial excitement faded into frustration. While fellow diners were receiving their orders, my meal remained elusive. After a span of 30 minutes, I was finally served part of my entrée, but I was bewildered to find just three pieces of chicken on a plate instead of the expected bucket. The dining service, it seemed, had a notable flaw in managing solo diners' orders, as I felt overlooked with plates of food being shared among couples near me.
Nevertheless, when my food finally arrived, it did not disappoint. The original chicken was a highlight, boasting a crunchy coating and juicy flavor. The carefully curated sauces enhanced the experience further, with the Verde and pepper parm options standing out as favorites.
A Downward Spiral
Part 7/9:
As I savored the flavorful dishes, the mood of the restaurant shifted dramatically. The dim lights and loud music created a club-like atmosphere that overwhelmed the dining experience. My frustrations continued as the highly anticipated nuggets still hadn't arrived, despite my bar seat being overwhelmed with empty plates and unremoved dishes.
After finishing the chicken and enjoying some cold Pilla sea noodles, my mood soured further when I noticed a nearby couple being treated to chicken consum, another element of the Bucket List that was completely overlooked in my order. It was at this point that I took initiative and spoke to my server about the lapses in service.
Part 8/9:
Fortunately, my meal was comped, a kind gesture that alleviated some of my disappointment. However, I chose to decline the nuggets offered after the fact, as my appetite was waning, and I was not in the mood for more wait time. Instead, I finished my meal with a refreshing soft-serve frozen yogurt, which provided a light and enjoyable conclusion to the experience.
Reflection on the Experience
In retrospect, my visit to Coco Do provided a dichotomy of excellent culinary offerings muddled by poor service. The food was undeniably outstanding, revealing the restaurant's potential. However, the service flaws led to an overall disappointing experience that could overshadow the culinary highlights.
Part 9/9:
Despite my frustrations, I found it important to recognize that mistakes happen, especially in bustling restaurants. I chose to leave a tip for the staff, realizing that every diner has ups and downs. While I may have had a “bad luck” dining day, I believe Coco Do has much to offer, and I would absolutely be willing to give it another try in the future.
In the end, I left Coco Do with mixed feelings—positivity about the food but disappointment in service efficiency. My journey with fried chicken and champagne at this notable establishment is far from over, and I look forward to revisiting with hopes of a more seamless experience next time.