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: David Chang, Who's Who of Food and Beverage in America, 2014; Outstanding Chef winner (national), 2013; Rising Star Chef winner, 2007; Best Chef: New York City winner, 2008;
Christina Tosi, Outstanding Pastry Chef award finalist (national), 2014
Michelin Guide 2016: **
The New York Times: Critics' PickNew York
magazine: * (good); Critics' PickZagat 2015
: 27 food rating (extraordinary to perfection)Time Out New York
: Critics' Pick The Village Voice
: Critics' Pick
"A space that is small and stark, with stools for quick eating; but the food here is lush and leisurely, and the customers take their time with their massive bowls of soup."
"Momofuku is no ordinary noodle bar. It's what happens when a young Korean-American chef trains at top New York restaurants like Café Boulud and Craft, soaks up some local culinary culture in Japan, and builds an unassuming nook in the East Village, where he proceeds to cook precisely the type of food he likes to eat."
- New York
Reservations through the restaurant's website only. Beer, wine, sake and sojou available. Serving lunch Fri-Sun, dinner nightly.