My F&W
quick save (...)


163 1st Ave.
New York , NY , United States
(212) 475-7899

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.

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="" class="external"></a>.</p>

Last updated 2012-02-22 00:20:46 UTC
You might also like
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.