Creativity thrives at David Chang's East Village eaterie, where avant-garde, Asian-accented American plates are served in a tasting format at a 12-seat chef's counter.
Ko has two michelin stars, which it has retained for six years. Ko is #93 on the san pellegrino world’s best restaurants list.
A reservation at Momofuku Ko doesn't come easy, and that's a big part of why it was the most talked-about restaurant of the year when it opened in 2008.
For a reasonable sum you get a number and caliber of dishes — including a wonderful blizzard of cold foie gras flakes and a cheeky panna cotta whose sweet, milky flavor mimics the sublime dregs of a bowl of cereal — that might cost twice as much in a more formal environment.
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