Located in the East Village, Chef David Chang's latest, two-Michelin-star eatery is not easy to get into. Avant garde in its approach to fine dining, Ko only accepts reservations via its website and up to a week in advance. (From the pool of reservations, 12 diners are randomly selected to be seated at the restaurant's bare-bones Japanese dining bar each evening.) As minimalist as Ko's sparse décor is its single-item menu: a 10-course omakase meal served at the set price of $125. The lunch menu is 16 courses.
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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>
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