COQODAQ: Korean Fried Chicken + Champagne

Victoria James's temple to the high-low pairing that sommeliers obsess over. North America's largest champagne list meets Korean fried chicken done three ways. "You have soaring acidity that cuts through the richness... they're really sharp, delicate small bubbles that just soak up all the oils on your tongue." The pinnacle of unexpected.

What to do there

4 things to do

1. 1 Book the Champagne Room Adventure · Free

   COQODAQ (17 W 20th St, Flatiron District) houses a dedicated champagne room with 2,000+ bottles where serious champagne drinkers sit surrounded by wine walls. Book on Resy 2-3 weeks ahead and request "the champagne room" or "a table near the champagne wall" in your notes — this is where Victoria James designed the menu specifically for bubbles.

   Backup: Main dining room works fine - you can still access the full list.

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2. 2 Order All Three Chickens Adventure · Price: high

   Three types of fried chicken await: Original (classic KFC-style), Garlic Soy (Korean-influenced), and Hot (gochujang spice), each interacting differently with champagne bubbles. Order the sampler or one of each — Victoria James calculated every texture, salt level, and fat content for champagne pairing. The menu isn't random; it's architectural.

   Backup: If you must choose one, go Original - it's the purest expression of the pairing.

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3. 3 Ask the Sommelier for the Unexpected Wine · Price: high

   With 2,000+ champagnes, the list overwhelms, but sommeliers trained by Victoria James herself know the unexpected combinations. Ask: "What's something unexpected that works with the hot chicken?" and they'll suggest grower champagnes, aged bottles, or champagne rosé that most diners never consider. Their training runs deep.

   Backup: Krug Grande Cuvée is always right (James: "Krug with potato chips is their official pairing").

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4. 4 Understand WHY It Works Wine · Free

   Victoria James explains the science: "Soaring acidity cuts through richness. Carbonation breaks up fats on your palate. Sharp, delicate bubbles soak up oils." After your first bite of chicken followed by champagne, pause and notice how your palate resets completely — this is what sommeliers chase, and it's science, not gimmick.

   Backup: Read Wine Enthusiast's 2024 article on the pairing before your visit.

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Insider tips

• Victoria James is often there - ask if she's in

• The by-the-glass list changes frequently - ask what's new

• Don't fill up on chicken - save room for banchan and the experience

• Opened January 2024, still getting buzz - book ahead

• Full menu includes non-chicken items but you're here for the pairing

• Dress: smart casual, Flatiron vibe