The toughest reservation in New York right now is Momofuku Ko, a 12-seat-counter dining spot where David Chang, Peter Serpico, and their sous-chefs cook for, and serve, each guest directly. Sure to be the year’s most talked-about dish: the astonishing shaved foie gras with Riesling gelée and pine-nut brittle.
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From Food & Wine , MAY 2011
'The most interesting dish was the rare beef stew—it was so obvious, I wanted to smack my head and say...MORE
From Food & Wine , MAY 2009
They pass miraculous dishes like poached puffed eggs in dashi-bacon broth over the counter...MORE
From Food & Wine , JUN 2008
...astonishing shaved foie gras with Riesling gelée and pine-nut brittle...MORE
From Food & Wine , NOV 2009
When Food & Wine asked Dave Chang for a Thanksgiving story, he blanked. Dave is the force behind New York City’s Momofuku restaurants...MORE