Coqodaq, a new fried chicken spot in the Flatiron district of New York, is serving a $28 chicken nugget loaded with a spoonful of golden daurenki caviar. The nugget, which has become the most talked-about menu item at the restaurant, has received mixed reviews from diners. While some like Simon Wool have described it as a perfect combination of flavors and textures, others like Ella Kahan have found it to be overpriced for what it is – essentially just a chicken nugget with caviar added. Despite the skepticism surrounding the dish, many diners are opting to order it for the experience and pair it with Champagne, further elevating the overall dining experience.
The caviar nugget at Coqodaq is just one example of high-priced fish eggs being integrated into everyday food items in New York City. Other restaurants like Sip & Guzzle and Sartiano’s are also offering dishes featuring caviar at steep prices. This trend of blending luxury ingredients with casual dishes is not limited to restaurants, as brands like Pringles have also started offering caviar pairings for their products. Additionally, some parents have even taken to serving caviar to young children, showcasing the growing interest in incorporating gourmet ingredients into everyday meals.
One of the unique aspects of Coqodaq is its extensive Champagne collection, boasting around 600 varieties of bubbles. The restaurant offers a KFC-style bucket of fried chicken for $38, which diners are encouraged to pair with Champagne for an enhanced dining experience. Sommelier Victoria James has curated the wine list to include labels like Jacques Selosse, 1985 KRUG, and a Leclerc Briant Cuvée Abyss that has been aged beneath the Atlantic Ocean. This focus on pairing the fried chicken experience with high-quality Champagne further highlights the restaurant’s commitment to blending casual dining with upscale touches.
While some diners like Simon Wool have enjoyed the caviar nugget at Coqodaq, not everyone plans to order it again in the future. Despite the novelty and Instagram-worthy presentation of the dish, some diners feel that the price point is not justified for what essentially amounts to a fancier version of a fast-food staple. The mix of opinions regarding the dish reflects the broader trend of luxury ingredients making their way into everyday foods, challenging diners to rethink their preconceived notions of what constitutes fine dining. Ultimately, Coqodaq’s caviar nugget serves as a provocative example of the intersection between high and low cuisine that is increasingly prevalent in New York City’s culinary scene.
