Coqodaq Is Expanding Its Presence at the U.S. Open With a New Stall

The viral fried chicken and caviar box at the 2024 U.S. Open will be even easier to snag this year.

That’s because Coqodaq, the famed restaurant brought to life by Cote’s Simon Kim and an homage to poultry, is adding a “CQDQ” stall into the mix. The new spot will be located in the Food Village at the USTA Billie Jean King National Tennis Center, where the tournament is held each year. This is in addition, of course, to Coqodaq’s original U.S. Open experience at the Club Level of Arthur Ashe Stadium.

The Internet-famous caviar-topped chicken nuggets (known as the Golden Nuggets) from 2024 will be on the menu at the new locale, as well as their signature chicken nuggets. Another item is making its debut exclusively at “CQDQ”: a slew of crispy chicken sandwiches, which you can snag in both a mild and spicy version, depending on your palate. Off-menu surprises will also be up for grabs, plus sides like French fries and mac and cheese. Those sandwiches, though, will only be available at the tournament, which is happening from August 18 through September 7.

It only makes sense that Coqodaq’s presence at the Grand Slam event is growing. Last year, the restaurant’s stall caused quite the frenzy when it went viral, as celebs from Martha Stewart to Usher were seen holding the restaurant’s orange boxes.

“As it was happening, we were really, really popular . . . The security guards were coming up to our stall and saying, ‘Hey, refrain from posting, because there’s a security alert, right?’” Kim said earlier this year in an interview with Robb Report. “‘Like people are climbing the fences to eat your fried chicken, creating some security alert. So if you can, like, market it less,’ which was probably the most radical message I’ve ever seen in my career.”

Coqodoq is no stranger to success. The N.Y.C. hot spot has been a crowd pleaser since it opened its doors in January 2024, putting fried chicken into the fine-dining sphere by serving it alongside caviar and Champagne in a space we crowned one of the most beautiful new restaurants that year—thanks to a stunning design dreamed up by the folks at Rockwell Group.

Plenty of other options will be served at this year’s U.S. Open, too. You can try out a jumbo lump crab cake from chef Ed Brown or a Laos Wagyu ribeye skewer, complete with a pineapple chili jam and maitake mushrooms, from chefs Morimoto and Kwame Onwuachi at the luxe Aces restaurant. Or perhaps David Chang’s O.G. spicy chicken sando and a Oyamel by José Andrés Group’s taco de chilorio are more your speed. Other toques on the U.S Open roster include Pat LaFrieda, Josh Capon, Robbie Felice, David Burke, and Alex Guarnaschelli.