How New York’s Most Popular Fried Chicken Restaurant Was Created - Mise En Place

[@eater]

Thanks for watching! Head over to Instagram to follow along with the team! Simon instagram.com/simonkimnyc, Chef SK Instagram.com/chefskkim, and the restaurant at instagram.com/coqodaq.

[@Carrott119]

“Too out there” aka let’s remove as much alcohol so the guest feel like drinking juice 😮 ayeee cash money 🤑

[@Skiskiski]

I want to see him go up agaist Honey Kettle Chicken, and the winner goes up against Bobby Flay!

[@BALLSOHARDU]

your chicken better be hot and crispsy and freshly fried when it comes to the table and after i sip my second drink.....for that price...cluck offf.

[@jewviking]

One of the cheapest, healthiest food. somebody's done evil things in few countries and it was good only for one while.

[@dannytibbetts5915]

I’ll take him on anytime

[@ArielK1987]

I hope EATER and the crew behind Mise En Place make more videos of restaurant making a debut. And see what really goes on at the restaurant. Such as this video we see today.

[@damnitschris_]

It would be hard for them to time the process depending on when they get a hold of a place opening. The restaurants that get featured basically have a ad that reaches the world. This place was lucky since the owners were already featured.

[@TLC673]

I really recommend Gordon Ramsey's Boiling Point, the whole thing is on KZbin and is a documentary about the lead up to his new restaurant opening + attempting a 3rd Micheline star

[@dojisatchivi1664]

hard agree with OP

[@joemoe05]

​@@TLC673thank you for the recommendation I will be watching

[@startatmotivation]

When Chef Keller makes a "recommendation" it's really a " YOU MUST ". A legend... an OG!

[@Infinite-if7uq]

Yep. He termed it as "maybe recommend". Not a "do this" or you "should do this" or even a "I recommend" because he knows it carries weight haha

[@nautica1504]

they have been perfecting this all day every day for months, TK comes in takes one bite and is like "yea, change this"

[@kerrymatthew]

If you want to make the most boring food ever

[@SoulsOnly]

I love how he emphasizes that in a fried chicken place, the cocktails have to be smashable, not complex xD

[@jaad9848]

He realizes you need to be drunk to pay that much for fried chicken

[@azmolhossain9244]

@@jaad9848 yep.

[@n_v9386]

Restaurants highest margin are on drinks, so he needs people to cycle through them. You can tell he's nervous since so much money is still invested in it.

[@Druggid]

I love seeing how much time and energy went into testing the chicken recipes. Hearing the chef be humbled by trying to perfect fried chicken was very satisfying and showed his respect for the dish and those that prepare it. I absolutely will pay more for a better product; more restaurants should hyper-focus on perfecting a very small list of dishes. The 50+ item menus we see at too many establishments are a setup for mediocre food.

[@raytran6400]

I've been to Cote in NYC before and it was one of the best dining experience that I ever had. Food and service was top notch. Definitely have to try this place next time.

[@usamaepekonis]

It's refreshing to see a mise en place video where the restaurant is not an already established place, because we get to see the prep and planning that it takes to open a restaurant, the uncertainty and hope the chef's have for the restaurant

[@shadowremorse]

simon is a true businessman, his goal to make a better product for value proposition instead of cutting quality and slapping a face value on it, respect

[@bubbaritz83]

Simon Kim gave off SUCH CREEP vibes (aka Asian Trump)! “Doesn’t this arch look sexy”. And if he calls that woman, “a girl” one more time!!🤦🏼‍♂️

[@ChauNyan]

It's pretty cool that Simon was actually mentored by Thomas Keller.

[@hariskrajina956]

this guy is so fake - i smelled it miles away and it shows

[@BestSomebodyNA]

You know you're doing something right when both of your top end restaurants have their own Mise en Place episodes, with the first being in the millions of views category. Congratulations! 🎉

[@andresjflores7517]

On my way to a 20pc at McDonald’s and hit the liquor store for champagne!!

[@anthonyprose4965]

lol

[@papagen00]

cheaper chicken and golden arch

[@spicysealion-et8kf]

Just 5 bucks on the app lol

[@dextersmithbsee]

Exactly 💯

[@Aeybiseediy]

But g-side supporter😢

[@RizaldoMullings]

With this being a New York restaurant and the way Mr. Kim was talking about people paying more for fried chicken, I thought the prices were about to be ridiculous. But a $38 for a bucket that feeds two isn’t bad at all.

[@Galactic123]

I was about to say, for fine dining in NYC that's fairly reasonable. When an 8-piece bucket of KFC goes for like $24 in NYC nowadays.

[@firstnamesurname2210]

I checked the menu on their website, the $38 is per person apparently

[@elith6930]

@@firstnamesurname2210lmao, that changes a lot. Though, also, it’s a chicken meal for two, with sides and such. But still. There goes the “value.”

[@karengarrison4237]

Right, KFC is $40.00 a bucket

[@yanied9646]

Honestly since it's NYC, even 38 dollars per person would be reasonable, I think.

[@evenmoreevil]

The owner has the voice of a mob boss

[@victory01]

Seriously, he would make a great villain in a gangster movie.

[@schmithjagen7228]

10mil for chicken restaurant bussiness? Sounds like money laundry to me 😂

[@miryeongk]

'coz native New Yorker from Queens, LOL

[@victory01]

@@miryeongk It's not just the voice, it's his demeaner and mannerisms as well. The way he carries himself, humble yet confident. The Korean Frank Lucas lol

[@ykx777]

@@schmithjagen7228 manhattan rent aint cheap

[@jameskwon7617]

How nerve wracking is it to be having a taste test with Chef Keller? I mean, it's not like he knows nothing about fried chicken (i.e., his famous fried chicken at Ad Hoc).

[@brettstaley3730]

I worked at cote, Thomas was there frequently and would always come to the kitchen and hang out after service. He’s a god in the chef world but they are all really cool with him it isn’t as bad when you actually know the guy

[@BurnzThatDude]

​@brettstaley3730 that's pretty cool you worked there

[@DiegoMartinez-xg1en]

the ad hoc chicken is so good, blessed to be in napa valley and go there frequently 🙏

[@bcma9144]

@@brettstaley3730is the owner as chill at he seems in the video ? And how are the chefs ?

[@brettstaley3730]

@@bcma9144 Simon is awesome he really isn’t involved in the kitchen besides prices and tasting things. SK is phenomenal and chef David who is in charge of all the locations is amazing to work for as well.

[@sng1867]

I watched the Cote video as well, and Simon is a great leader. He has great communications skills to listen, mediate, and take decisive actions when dealing between his staff, customers, and challenges. He sets the bar high, but he never pushes, rather he helps and guides his staff to achieve those expectations.

[@akuhappy3246]

i download that episode

[@ChauNyan]

​@@akuhappy3246 Most restaurants have the head chef as the owner, but Simon is a leader that recognizes talent. He wants his chef to shine and grow

[@akuhappy3246]

@@ChauNyan yes, he is great leader

[@brucelee5576]

“ the market is always there” Simon is a beast

[@byshagi]

Simon is a true Operator , can't wait to try this

[@alexstavik]

I've been to COTE and everything was amazing. So cool to meet Sondre aswell since we are from Norway and he gave some really good drink and a tour inside COTE. Now i have to save up and go to New York again, to eat some fried chicken 🤣

[@carman59]

It's actually beautiful seeing his moment with SK before the soft open, Im in the process of working toward a similar moment with my business partners, can't wait to feel "that handshake" in the moment of truth

[@Samurai78420]

For real tho, lol. Chef Kellar would never invest unless these guys were on to something special. Simon is crushing life and so are his Chefs. I'm a Chef, and This 'Mise en Place' series is just nerd-food for me, lol. I wish there were more of them.

[@jojotwice8918]

nice to see sk elevated to head chef in this restaurant. remember seeing him in the cote episode making kimchi

[@mosanders2872]

The last thing this guy is is 'humbled'. Seems like a cross between a motivational speaker and used car salesman.

[@eldonsmith808]

The amount of willingness to collaborate and get it right, work off of and improve from criticism is great to see. These are professionals putting success above ego. Every one hopeful to start a new or small business should watch this.

[@acetofresh1]

Comments as usual filled with nothing but projection and hate. This man came from the bottom and achieved a lot in his field where he is highly respected, and created a rather novel idea : a fine dining experience around one of the most universal comfort foods known to man. If it’s high quality and well made what’s the issue? Nobody has problems doing it for pizza and all kinds of dishes that are merely common Italian fare.

[@probablynotleo4340]

So happy to see the boys from COTE spreading their wings on other cuisines. Simon and his team are truly amazing people, best wishes to them.

[@kennysetiabudi6575]

Spreading their wings. I see what u did there.

[@user-zlxelaZz]

Not to their employees and it's apparent in the video *HURRY UP!" or I'm proud to make him work 6 days & 14hrs/day but pulled him to the side and told him maybe this isn't for you? Zero respect

[@probablynotleo4340]

@user-zlxelaZz You underestimate an Asian's determination to achieve greatness. I'm willing to bet that his employees will happily work in those conditions just to make the restaurant great.

[@brettstaley3730]

I worked at cote Miami and SK is an amazing person I’m happy he got this position. And Thomas Keller is a super cool guy he would come to the kitchen when dining there

[@valintong889]

I was getting excited with the Simon Kim, the restaurateur and chef SK Kim! Their energy and drive are impeccably strong! It resonated to my entrepreneurship spirit very hard!

[@TheNinjaMarmot]

Korean Fried Chicken never disappoints.

[@ygx8305]

It can, these guys did exactly that. They went way too far

[@diggingmystyle]

Korean fried chicken sucks. I prefer traditional ones like Jollibee's and Church's.

[@MariaRose_88]

The batter is thick Looks like cake 😔

[@mattymattffs]

He's gonna hate that arch once an led goes

[@fluke196c]

each one of those arches is probably 150k, the LEDs won't be overdriven like cheap chinese junk

[@mattymattffs]

@@fluke196c I've learned the hard way that none of that can be trusted.

[@ThabBodyJab]

Oh for sure but he’s a businessman, he’ll adjust.

[@drdre4397]

​@@mattymattffs with the money they got, it doesn't matter.

[@tobinfrisch5653]

LEDs don’t go. Drivers do. Assuming they are remote, easy fix.

[@KenChiwo]

It's definitely a BIG bet. But $38 for bucket of fried chicken, done well, isn't bad! Hopefully people will order those bottles of champagne to keep them alive. The perfect fried chicken doesn't exist in America, just like the perfect pasta or pizza in Italy. Hopefully they do well, but selling only fried chicken to guests, after spending $10m on this place...If Cote wasn't a success, I doubt the investors would have invested. [Update: I went, spent $350+ for two people. Restaurant is nice, service is good, but fried chicken is MID / MEH so overall experience was 6.8/10 (overrated). This place was overhyped like crazy, probably b/c of the free meals that they were giving influencers. Fried chicken didn't taste special, honestly KFC, Popeyes and any most decent Korean Fried Chicken shops in NYC is better. I rather add caviar on KFC or Popeyes fried chicken and drink champagne with it. The sides and sauces were good and drink selection were great. I came for the $38 fried chicken, but ended up spending $350+, so no I won't go back to eat fried chicken there.

[@maxxyang3723]

KFC, popeyes, and other similar fast chicken places already charge $25+ for a standard bucket. This is impressive pricing for a "fine-dining" establishment.

[@thephore]

I think the real money is in the champagne list

[@doc-vg9lq]

they looked kind of small in a small bucket tho.

[@hy8399]

@@doc-vg9lq korean fried chicken is usually made with chicken grown without external hormones given.

[@andylee6147]

@@maxxyang3723just because u platted nice doesn’t mean it’s fine dinning

[@kneeshiddho]

Mr. Keller is like the ultimate Zen master... You can hear from him for a minute or two in 10 years... Yet his words are lessons for a lifetime...

[@40950999]

Serving food to Thomas Keller is like presenting a battle strategy to the Chairman of the Joint Chiefs.

[@papagen00]

what does Keller know about fried chicken? he serves roast chicken in his restaurants.

[@40950999]

@@papagen00you never went to Ad Hoc 😂

[@Hammerhead547]

Or discussing how to build a race car with enzo ferrari.

[@MadAtGenocideApologistsMAGA]

I’ve worked with TK as we call him and he’s a down to earth guy - he is passionate about food and so engaging!

[@livingmyselfinthehouse]

@@papagen00 Keller has Ad hoc, no?

[@DSmith-gs4tr]

The drive, passion, commitment, and attention to detail of the entire team is incredible. I absolutely love it. For someone like me for whom fried chicken is the holy grail, I'd gladly pay more for what they are dishing up.

[@flytothemoon50]

12:50 I like how they fancy a.f but still use bamboo strainer like grandma does. 😂

[@elations]

Dude seems like a nice guy but also super intense and knows exactly what he wants.

[@awwa8923]

this guy really loves his handshakes and dap ups 😂😂

[@CAM941]

I wonder why??? Fried Chicken huhhhh

[@awwa8923]

@@CAM941 at first I was confused by your comment, but now I think I get it.. do you suggest this is some sort of money laundering front?

[@hy8399]

@@awwa8923 he's being stupid

[@VighneshSelvam]

I would like to support a business such as this, that's built with unwavering focus on food quality and experience.

[@drfamswizzle7947]

This restaurant owner is great and SK, too. You can really see their passion

[@anmol.713]

The scream at 7:53 caught me off guard 🤣🤣🤣

[@cheyne1752]

😭 what even was that

[@hautecheetoes]

Fr

[@MERKINMERICAN]

😂

[@deedumeday518]

HAHAHAHA ikr wtf?

[@3973555]

"Hueuuuggh😫"

[@erikaleonard2848]

Man the level of stress and pressure to cook for Mr Keller, wow! No ty! But dude was flawless despite his nerves 😮😮😊

[@joesmith3829]

He said they have been cooking chicken for 14 months for some 8 hours a day, with some much passion and effort it’s no wonder it’s good

[@ryanward1606]

Genius marketing video They show Thomas Keller a beloved 3 Michelin star chef as an investor and taste tester to boost the confidence of the guest that it will be perfect. They show the opening video on Eater one of the most popular food channels on KZbin to get the word and hype up. All said food looks great and this video will drum up so much hype

[@daveg9000]

Very cool that Chef TK came in to give advice and support.

[@georgewbushcenterforintell147]

I looked up the menu its actually ptetty small and the price is not bad for 40 $ u get korean soup a bucket of chicken korean sides and ice cream . The Chicken nuggets are 3.50 each but if u feel like spending more you can get a single chicken nugget with 18 or 24k gold topped with trout roe. The also sell caviar by the Oz or the whole tin .

[@TheMuffinMan01]

"if you feel like spending more" is exactly the type of clientele it feels like this place is after

[@sharkracer]

As a Korean, this boggles my mind, that our version of the humble fried chicken is done with this level of quality and is so popular.

[@jolzzz7371]

A restaurant manager with the utmost respect and support for his team is what we love to see 🙌

[@almubarak89458]

I like Simon Kim He is smart as hell and he drips Boss Vibes everywhere he goes and leaves a trail of it when he leaves.

[@GeorgeKuruvilla]

“If you can’t bite it off with your teeth, you bite it off with your gum.” - Simon…chills went down by spine 😅

[@corgeousgeorge]

Gotta admit, those drumsticks hitting the display pan after cooking? Looks like it came from a cartoon show it's so perfect looking. I mean. The work that goes into making perfect fried chicken is no joke! This place has a lot of masculine energy tho lol.

[@grahamsong4585]

I thought it was going to be priced outrageously. But all the side dishes and chicken included $38? That's really good. In Australia my KFC order is more than that

[@danlewis4886]

Keller is awesome. His brother Joseph is a good friend. His restaurant on Nantucket is on another level.

[@IDiggPattyMayonnaise]

Theres always someone willing to open a wildly expensive fine dining version of something accessible. Of all places in the US, I'd bet good or even excellent K fried chicken is easy to find in NYC. But the clientele is definitely there for any price point

[@cristoroi420]

great chefs , what are those condiments ( red , yellow withe.. creamy things that dipping fried chicken in before eating ?

[@lqr824]

5:00 they're missing the secret ingredient: they need to grind a small amount of chicken cartilage into their nuggets, which gives a very light crunch. That's done in Japanese yakitori "tsukune."

[@EcomCarl]

Simon dedication to quality and commitment is truly inspiring! Investing in extensive testing and creating a visually appealing atmosphere sets a high standard in the restaurant industry. 🍗

[@Hiltonology]

Y'all just could of come to my grandma's house and bought her recipe for 10 million and saved yourselves all of the trial and error.

[@bull_Tattoo]

This has always been pet peeve of mine lol, sports stars say it all the time when they win...COTE being a big hit, he was not humbled by that. You get humbled when bad things happen. That's the opposite of humbling! More appropriate to say that he "reminded himself to stay humble"

[@mohammedCIAO]

Eater has inspired me to open my own bubble tea shop

[@PassiveAgressive319]

That’s lovely. Congrats😊

[@richardf6932]

The colonel would be proud.... This is taking a comfort food to the highest level.

[@galaxy_brain]

I love Simon Kim - an honest example of how money *can* be a potent motivator to produce quality innovation.

[@kevithenkevithen4891]

Good owner. Really recognize all the staff. All the best and wish you all the success

[@lbkmumma]

The boss feels like a true leader.

[@marca4443]

You must think the same of Elmer Fudd

[@gailsiangco5599]

Beautiful Restaurant ! Amazing Fine Dining Korean Fried Chicken ! Amazing High Tech Kitchen ! Restaurateur Simon Kim amazing !!!

[@dryagehk]

Everything about this is one of my goals

[@marca4443]

Ew

[@dryagehk]

ur one sub is ew@@marca4443

[@allenmoody7527]

Anyone know what type of dress shirt that is? 12:20

[@USMCRonin]

I really like this team. The approach to customer satisfaction is very noticeable.

[@JessicaKirsonComedy]

Love this

[@naominguyen8784]

5 line cooks in that amount of space in the frying station seems very tight though

[@mrfeather2732]

Korean fried chicken would sweep this entire operation under half a rug.

[@kazihassan3836]

This is Korean fried chicken.

[@swapnilmankame]

This is literally Korean fried chicken. i don't understand if you are deaf, or blind, or just plain stupid.

[@AllDayBikes]

0:17 I remember you guys' video of Cote like 2 yers ago, nice.

[@0mike.caulfield0]

Super cool team and project.

[@maffe13]

How do you clean the inside of the tumbler briner?

[@usd500]

This is a good One time try then back to the regular priced Korean fried chicken

[@josequintero7250]

Right? Bet like 3 nuggets are 45 dollars or something lol

[@firstnamesurname2210]

@@josequintero7250 You're not missing by a lot actually lol, chicken nugget with roe is $16 / piece and the one with caviar is $28 / piece

[@Antonio5559398]

@@josequintero7250 so you mean like regular KFC prices?

[@epineg1]

The best fried chicken I've ever had. Highly recommend. Came with extremely high expectations and those expectations were exceeded.

[@arancourt5623]

Still one of the best managers I've seen in a restaurant environment. Simon knows his crew, knows their vision and skills, and rather than slam his fist down and say no, he takes a step back and gives slight limitations that seem minor, but affect the guests' experience more. Simon has vision and skill, and he knows how to use every tool at his disposal to make his restaurants succeed.

[@camwhitman5425]

Give me $5 million and I’ll supply the ingredients you need to make the world’s best fried chicken.

[@louisazraels7072]

honestly I expected it to be more expensive than that

[@salvadorescobar202]

What an absolute pleasure it would be to work for Mr. Simon Kim!! Man really gets it, knows the acknowledgement it takes from the top to the very bottom of his team to make a successful business and always with class and grace. Cote is still on my list for the next NYC visit. Thanks for this one Eater!! 🙏🏽

[@1996connor]

Trying to make a humble food like Fried chicken into a fine dining experience serving champagne and caviar It really just doesn't feel right

[@KenChiwo]

Many have tried and failed. It's elitist.

[@HeatherLewis213]

In NYC it's all about experiences and being seen at the hottest spot. Simon knows all about this.

[@tkilla1202]

Chicken skin in the nuggets "Add more fat!" 😂

[@JoseRodriguez-zj2mt]

Just the confidence of saying believing outside the box for success said a lot

[@IrwinMFletcher]

Owner taking credit for chef ability - typical.

[@Definitelywithnature]

All these wackass chinese places and they frying chicken. Wtf

[@BuckingHorse-Bull]

i mean the dude reads pretentious and superfluous. at the end of the day its still friend chicken thats been churched up nothing ground breaking

[@paoloalfante3801]

It's all about him. I get a Steve Jobs feel from him, it's not a compliment. I go to restaurants for the chef, not the operator.

[@brettcollier4874]

@@paoloalfante3801 It would be very ironic if you typed that comment on an iPhone.

[@paoloalfante3801]

@@brettcollier4874 not really. I support their engineers with my purchase.

[@actuallowroller]

Fantastic video and what a beautiful restaurant! Well done.

[@DazzChannel]

This is the same guy from the Core video. Owner seems pretentious but chef is great.

[@FarmtoNYC]

Congratulations to Simon and the whole team.

[@Tone2K]

Making fried chicken and nuggets pretentious seems like it could end up being a disastrous concept. I am sure they'll get an initial strong start simply based on the novelty, but time may not be kind.

[@kelgbrown007]

It's NYC. A lot of people with a lot of money that loves pretentious. It's status.

[@brendonuriie]

Cutest chefs I've ever seen 😊

[@ankitsen8699]

Next up !!.. PBJ sandwich+Mac'N cheese restaurant 😄

[@MC-kd3yb]

If only we had $10M

[@PassiveAgressive319]

Next just hamburgers…….oh wait😅😅😅

[@Lou-bg1xc]

The arches are incredible. Like other comments here, yes, he sounds like a Mob Boss. Hey, champagne and fried chicken, love it.

[@JoshScafe]

0:12 "we need the feeling of being inside of a whale."

[@markoenrico2684]

If you close your eyes when listening to owner talking you would think its the Rock Dwayne Johnston talking about chickens

[@PassiveAgressive319]

12:26 Simon dressed like an 80s Star Trek crew member

[@RestaurantLaunch]

When breaking down those chickens you guys should really put the hotel pans on top of another hotel pan with ice or ice packs inside. Keeps it fresher while getting prepped at room temp.

[@drewbrennan1734]

Eater never misses.

[@bigbody_stunnaboss]

Best in the game rn. Up next is bon appetite. Munchies is dead and gone.

[@jabbar.tengah]

so how much was the bucket?

[@C4P_10]

Yeah this man is truly humble.

[@XroorX]

Thomas Keller: “this $20 chicken nugget needs more cowbell”

[@ArvisPavilons]

I`m just glad that Simon is in to food business, not in my field :D

[@happyvalentino]

Adding this to the top of my list now!!

[@robayetsalehin5719]

Watching chicken while eating Chicken

[@SilverforceX]

Taking Korean fried chicken to next level! Its not even expensive at all considering the quality & experience.