The new restaurant from Simon Kim draws inspiration from the ancient Korean philosophy of Eum-yang, which embraces duality as fundamental to the balance of the universe. Guided by Kim’s vision, Rockwell Group designed a daring yet refined space that fuses Korean and American influences with art nouveau touches and playful nods to COQODAQ’s hero offering: fried chicken.
“Our goal was to capture the essence of this unique concept and innovative approach to fried chicken and translate it into a memorable dining experience,” says David Rockwell, founder and president of Rockwell Group.
Upon entry, guests are greeted by a custom handwashing station surrounded by sleek, glowing bronze mirrors. An informal walk-in dining space at the front of the restaurant features communal high-top tables that connect to an outdoor dining area.
Inside the main dining room, muted forest-green banquettes are organized in a symmetrical design that ends at a mirrored wall, creating a dramatic infinity effect. An expansive black soapstone and tambour wood bar backed by a luminous black liquor shelf runs along the space, while plaster wall panels with a crackled effect nod to crispy fried chicken skin.
The “material palette was driven by a desire to surround diners in an envelope of warmth, creating a joyful place to be at any time,” Rockwell explains.
The runway circulation in the dining room is marked by striking arches made of illuminated glass and bronze that, coupled with the dark color palette and deep textures, creates a sultry environment that transitions seamlessly from day to night.
“Simon and I share the belief that the most important thing about restaurants is how they ritualize coming together for a shared, celebratory experience, and COQODAQ provides the perfect template for that,” Rockwell adds.