Momofuku Ko

i came with high expectations (big mistake) and was disappointed overall. a few dishes were good and quite unique (egg w/ caviar, pretzel ice cream, shaved foie gras on lychee) but to be perfectly honest, there were many dishes that were not interesting nor very good.

Some of the most delicious things I have ever tasted.

I've eaten twice at Ko and I'm constantly vying for a reservation at 10am daily whenever I can. It is absolutely worth every penny. Please disregard the previous review by takahiro because they did not eat at Ko. There is no noodle soup at Ko nor are there appetizers. There is no set menu it's a tasting which varies every night. Perhaps they were trying to review the Noodle Bar. My favorite dishes were the egg with caviar, the shaved frozen foie gras and crudo scallops. Also fantastic: english muffin with pork fat. So good. I just wanted to give my two cents after reading the erroneous statements below and this place is definitely on par with Per Se and the like. I will return as soon as I possibly can.

After, reading the 4 reviews on Momofuku Ko I was astonished because obviously these people that wrote these reviews have never experienced really Asian cuisine. I have dined at this establishment a couple of times and I was so disappointed the noodle soup was extremely salty and the appetizers were average.

With lean times upon us, and a new administration that promises to "redistribute wealth", ie see Orwell's 1984, one would think that the last thing we need is a restaurant that serves 17 courses and has a reservation system that makes it so hard to secure a seat that one contemplates a Sabrett on the corner (onions, of course). Au contraire! David Chang's Momofuku Ko is the egalitarian version of what Lutece was to the 1970's and 1980's. It brings the imagination of the impresario of lower 1st avenue to the world of "fine dining", but removes all the pretense and acoutrement that is used properly by very few. Anyone can get one of the 12 counter seats at lunch Friday-Saturday-Sunday or 24 at dinner during the week. All you have to do is be very fast with your computer keys at 10am to secure a reservation for the next available week (or be lucky to be on the site when there is a cancellation). It doesn't make a difference who you "know" - They can't help. The two in staff at the door were in jeans and they couldn't have been friendlier. The three chefs allow you to be part of the action - no question is too small or goes unanswered. The seventeen courses start out with multiple sushi and sashimi pairings with the freshest of Japanese and American fish. The seasoning is unique and a mere description is insufficient to capture their imagination. The three chefs, who to me had an average age of 17, worked in total harmony. They very much had their act down. The fellow next to me was from Hong Kong and by the end of the meal we were exchanging restaurant lists in France, Spain , New York, etc. The sense and execution of the meal tied together with the quality of the product and the shared experience between staff and guest made this one of the truly top experiences of quite some time. Now to get real: Is it Per Se or Robuchon - Absolutely not. It is something to unique to New York and can be likened to Astrance in Paris - 3 stars - 24 seats - one pre-fixe menu and a laid back simple atmosphere and impossibility of reservations - certainment! The wave of the future. Lunch is $160 plus beverage - Certainly not cheap in these troubled times - but well worth it if you are into this type of thing. Don't be frustrated by the reservations - go for it and don't give up. Amities Gourmandes, Ally's Dad

We just came back from our heavenly dinner at Ko. True to its reputation, it was spectacular. Since everyone knows food is amazing here, I want to comment here on the service. I was rather cold when I entered the restaurant, but as soon as they found out, they turned off the a/c for my comfort, though they must've been super-hot behind the blazing fire. They boiled hot water just for me and kept it on their warming stove for more. When another guest told them she is allergic to wheat, they went and made a whole new fresh pasta dish with rice flour just for her. They did all this eagerly and happily as though nothing was a big deal. Much to my chagrin, I find many chefs at other restaurants extremely stubborn and unwilling to accomodate their customers (Could I have this sauce with this other pasta? No. Could I have vanilla ice cream with apple tart rather than cinnamon ice cream? No.) While these other chefs have the condescending and arrogant attitude of "I know best 'cause I'm the chef, and by the way, I don't care what you want because what's more important is what I want to serve," Momofuku Ko's customer-oriented, uber-friendly attitude was very refreshing, and I believe, very professional. If it weren't for the difficutly of getting a reservation, I'd love to dine here all the time!

I've had both lunch and dinner at Ko, and both, while different, were wonderful! Very creative, high-quality food. Shaved foie gras with riesling gelee and lychee is pure genius! Casual atmosphere. Top-notch service. I understand why this is one of the most sought after reservations.