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A tunnel of golden arches leads into the dining room at this Flatiron spot, from the team behind Cote down the street. Executive Chef SK Kim's set menu, called the Bucket List, works through a chicken consommé, a spread of banchan, two styles of fried chicken, cold perilla noodles and a frozen yogurt for dessert, built around a Korean habit of pairing fried chicken with something bubbly. Rockwell Group split the space into a front lounge, a main dining room and a smaller room in back, with a hand-washing station stocked with eight kinds of soap. A single caviar-topped chicken nugget also sits on the menu, more stunt than meal, and servers time each course for a photo before they'll let anyone eat.