Cuisine:

• Asian

Momofuku Ko Description:
The buzz about Momofuku Ko---David Chang's first attempt at haute fare---hasn't stopped since the day it opened. The dexterity of Chang (along with Peter Serpico and a small team of ultra-talented line chefs) is matched only by the dexterity you'll need to score a reservation here, as the computer literate have a more likely chance to obtain one of the precious 12 seats that surround the very simple counter where Chang's masterful $100 omakase menu dominates. Three levels of globe-bending wine tastings---$50, $80 or $150---are offered to complement the parade of small dishes which flow from the kitchen. While the menu changes daily, signature items like cold foie gras torchon served with pine nuts, lychee and Riesling gelée; and fluke sashimi dotted with poppy seeds in a quasi spicy buttermilk and soy sauce are happy repeaters. The menu mixes vegetable dishes with soup, meat and seafood and begins with amuses such as Chef's signature chicharon followed by a homemade, whipped pork fat-laced English muffin. Standouts also include deep-fried beef short ribs with daikon, pickled mustard seeds and carrots; and an inventive pineapple pre-dessert served up two ways. Pastry chef Christina Tosi's "apple pie" is cut into tiny squares---not unlike the kind you find at McDonalds---and paired with sour cream ice cream and toasted miso. At a fraction of the price of Masa or Per Se, other temples of small gourmandises, Momofuku Ko dishes out a meal that you'll cherish---at least until you conquer the annoying, "democratic" online reservations system one more time.


Be the first one to rate and write a review for this Momofuku Ko restaurant!