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Koko's Restaurant & Tequila Bar
Koko's Restaurant & Tequila Bar was founded by partners Gibran Moreno Ventura and Alexi Torres, who opened the original Koko's Lounge on Fourth Avenue East in Olympia, Washington in 2020, building the menu around a fusion of Moreno's Mexican and Torres's Salvadoran culinary backgrounds. The restaurant is explicitly LGBTQ-owned, and its menu blends modern Latin American, Mexican, and Salvadoran dishes, including burritos, tostadas, steak tacos, poblano-cashew enchiladas, and fried plantains, alongside a cocktail program built around mojitos and a wide range of margaritas. Koko's expanded beyond its original Olympia location into the Pacific City and Seabrook vacation-town area and Seattle's Capitol Hill neighborhood, and during the COVID-19 pandemic the restaurant pledged to donate thousands of burritos to local food-assistance programs in partnership with the Seabrook Community Foundation. Koko's Restaurant & Tequila Bar's combination of its LGBTQ ownership and its distinctive Mexican-Salvadoran fusion menu has made it one of the most community-connected restaurants named Koko in the country.
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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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