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Momofuku Ko

ADDRESS: 163 1st Ave, (bet 10th and 11th Sts), New York, NY 10003

CUISINE: Contemporary, Farm to Table, Prix Fixe

FEATURES: Handicap Access, Smoke Free

DETAILS
James Beard Award-winning chef David Chang's intimate Momofuku Ko, the exclusive and pricey hit offshoot of his Momofuku Noodle Bar flagship, sits its oh-so-lucky 12 guests along a kitchen counter, to be served an array of delicious contemporary dishes by the cooks themselves. Reservations through the restaurant's website only. Beer, wine, sake and sojou available. Serving lunch Fri-Sun, dinner nightly. From the restaurant's website:
"At Ko (which means 'son of'), guests sit along a kitchen counter and are served by the cooks; due to the size and intimacy of the space, ko only accommodates parties of one, two or four diners. Dinner is a set tasting menu devised by the chef and his aides de camp, and it is usually about 10 courses long; at lunch the menu stretches out to 16 courses."

James Beard Foundation: Outstanding New Restaurant (national), 2009; David Chang, Outstanding Chef (national), 2013
Michelin Guide 2014: ** (excellent)
The New York Times: *** (excellent)
New York magazine: **** (exceptional); Critics' Pick
Zagat 2014: 27 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick

"But it's noteworthy beyond its addling all-computer reservation system and the intense, revelatory pleasures of its partly Asian, partly French, wholly inventive food. Under the direction of the young chef David Chang, who has been celebrated to the point of deification, Ko boldly investigates how much - or rather how little - ceremony should attend the serious worship of serious cooking."

- Frank Bruni, The New York Times, May 7, 2008



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DESCRIPTION
James Beard Award-winning chef David Chang's intimate Momofuku Ko, the exclusive and pricey hit offshoot of his Momofuku Noodle Bar flagship, sits its oh-so-lucky 12 guests along a kitchen counter, to be served an array of delicious contemporary dishes by the cooks themselves.
 
From the restaurant's website:
"At Ko (which means 'son of'), guests sit along a kitchen counter and are served by the cooks; due to the size and intimacy of the space, ko only accommodates parties of one, two or four diners. Dinner is a set tasting menu devised by the chef and his aides de camp, and it is usually about 10 courses long; at lunch the menu stretches out to 16 courses."

James Beard Foundation: Outstanding New Restaurant (national), 2009; David Chang, Outstanding Chef (national), 2013
Michelin Guide 2014: ** (excellent)
The New York Times: *** (excellent)
New York magazine: **** (exceptional); Critics' Pick
Zagat 2014: 27 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick

"But it's noteworthy beyond its addling all-computer reservation system and the intense, revelatory pleasures of its partly Asian, partly French, wholly inventive food. Under the direction of the young chef David Chang, who has been celebrated to the point of deification, Ko boldly investigates how much - or rather how little - ceremony should attend the serious worship of serious cooking."

- Frank Bruni, The New York Times, May 7, 2008



ADDITIONAL DETAILS
Reservations through the restaurant's website only. Beer, wine, sake and sojou available. Serving lunch Fri-Sun, dinner nightly.

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