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Koko Wings
Koko Wings operates on Manhattan's Upper West Side, at 248 W 106th Street, specializing in Korean-style fried chicken wings that are double-fried and hand-battered, a technique aimed at keeping the chicken crispy and juicy while staying comparatively light on oil. The restaurant's signature preparations include a half-and-half order splitting wings between soy garlic and spicy sauce, letting diners sample both of the restaurant's core flavor profiles in a single order rather than committing to just one. Beyond its wings, Koko Wings serves a broader menu of Korean bar-food staples, including seasoned and sweet potato fries, rice cakes, a bulgogi bowl with egg, and truffle fries, positioning the restaurant as a fuller Korean comfort-food destination rather than a wings-only specialist. Koko Wings's combination of its double-fried, hand-battered Korean fried chicken technique and its broader Korean bar-food menu has made it a well-reviewed neighborhood destination on Manhattan's Upper West Side.
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Koko Head Cafe
Koko Head Cafe opened in Honolulu's Kaimuki neighborhood in March 2014, led by chef and partner Lee Anne Wong, a "Top Chef" alumna, and it built its reputation around gourmet twists on classic brunch fare rather than a straightforward diner-style breakfast menu. The restaurant's signature Cornflake French Toast, along with dishes like kimchi bacon cheddar scones and a Breakfast Bibimbap, reflect the kitchen's specific approach of running island-style, locally sourced ingredients through familiar American brunch formats. Koko Head Cafe has reportedly served well over a million guests since opening and consistently ranks among the highest-rated restaurants in Honolulu on major review platforms, and the restaurant has since expanded its hours to include a dedicated dinner service on weekends. Koko Head Cafe's combination of Lee Anne Wong's "Top Chef" pedigree and its inventive, ingredient-driven approach to brunch has made it one of the most consistently celebrated restaurants in Honolulu.
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