See recent galleries
Slideshow

World's Most Beautiful Dishes

Slide 13 of 21

Momofuku Ko, New York City

Dish: 48-hour short rib with braised daikon, pickled carrots and mustard seed

At Momofuku Ko, the 12-seat-counter dining spot from David Chang (an F&W Best New Chef 2006), chef de cuisine Peter Serpico and his sous-chefs prepare—and serve—extraordinary dishes like ultratender short ribs cooked sous vide for two days.

Photo © Gabriele Stabile

slideshow  Recipes by David Chang

YOU MIGHT ALSO LIKE
advertisement
You might also like
advertisement
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.

Congratulations to Mei Lin, winner of Top Chef Season 12.

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.