The Heart of Kiko
For Alex Chang and Lina Goujjane, Kiko is more than a restaurant—it’s a reflection of their shared experiences and global influences. “We wanted to create a space that tells our story,” Goujjane explains, “a meeting of cultures where people feel at home.”
Chef Chang’s journey to the kitchen was unconventional, beginning with a college supper club where he served three-course meals out of his apartment. Over the years, he honed his craft in kitchens from Animal in Los Angeles to Pujol in Mexico City and fine-dining establishments in Japan, Belgium, and beyond. These experiences have shaped Kiko’s menu, where bold, vibrant flavors take center stage. Signature dishes include the Thrice Fried Chicken Wings with makrut lime and sansho, and the Half Duck Nabe with spicy sesame-soy broth and hand-torn noodles.
The restaurant’s design mirrors its culinary ethos. Studio Tre’s reimagined space balances tradition and modernity, with exposed brick, oceanic blues, rich marbles, brushed metals, and warm textures like leather and mohair. This elegant yet inviting atmosphere echoes the East-meets-West philosophy woven throughout the food and drink.
At the bar, Lina Goujjane, a second-generation New York restaurateur and sommelier, has crafted a beverage program that mirrors the restaurant’s vision. Highlights include the Hojicha Milk Punch, featuring rum, banana, and hojicha, and the Kiko Martini, a playful blend of gin, sake, and sea lettuce.
While Kiko’s menu and design aim to impress, its mission remains rooted in hospitality. “For us, it’s about creating something honest and approachable,” says Chang. “We just want to cook food that feels electric and alive, and make our guests feel at home.”