Too new to review as of April 2008.

Since he began making deluxe ramen soup and glazed pork buns at Momofuku Noodle Bar in 2004, David Chang (an F&W Best New Chef 2006) 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 momofuku.com.