Ko
AS FEATURED IN...
From Food & Wine , DEC 2008
My most memorable dish of 2008 was born out of freezer-burned foie gras...MORE>>
From the From the May 2008 Food & Wine Go List
<p>Too new to review as of April 2008.</p><p>Since he began making deluxe ramen soup and glazed pork buns at <strong>Momofuku Noodle Bar</strong> in 2004, <a href="/bestnewchefs/?year=2006&chef=B27E2668-721D-43E4-950D7895694244F7">David Chang (an F&W Best New Chef 2006)</a> has been one of New York's most influential cooks. At his 14-seat Ko, he's preparing more innovative Asian-American dishes, like diver scallops with nori puree and fried apple pie with toasted miso. And he's doing it without waiters, or a telephone: Chef de cuisine Peter Serpico passes food directly to guests, who book their reservations online at <a href="http://www.momofuku.com" class="external">momofuku.com</a>.</p>
Last updated May 2008
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