Momofuku Ko

  • Photo copyright Gabriele Stabile
    48-hour short rib with braised daikon, pickled carrot, mustard seeds. Photo copyright Gabriele Stabile
  • Photo copyright Gabriele Stabile
    Soft-cooked egg- caviar, onions, potatoes. Photo copyright Gabriele Stabile
  • Photo copyright Gabriele Stabile
    Shaved foie grass with lychee and pinenut brittle. Photo copyright Gabriele Stabile
  • Photo copyright Gabriele Stabile
    Fluke-buttermilk, poppyseeds. Photo copyright Gabriele Stabile
  • Photo by Noah Kalina
    Photo by Noah Kalina
  • Photo by Noah Kalina
    Photo by Noah Kalina
  • Photo by Noah Kalina
    Photo by Noah Kalina
  • Photo by Noah Kalina
    Photo by Noah Kalina
  • Photo copyright Gabriele Stabile
  • Photo copyright Gabriele Stabile
  • Photo copyright Gabriele Stabile
  • Photo copyright Gabriele Stabile
  • Photo by Noah Kalina
  • Photo by Noah Kalina
  • Photo by Noah Kalina
  • Photo by Noah Kalina

    Since opening Momofuku Ko in New York’s East Village in 2008, chef David Chang has been called erratic, intense, and original. Mining from a variety of world cuisines and reshaping them to conform to his avant-garde style of cooking, Chang, who is classically trained in French cuisine, has created a string of such imaginative dishes as an egg cooked sous vide with osetra caviar, triangles of pork belly, and deep-fried braised short ribs. The contrasting textures, temperatures, and deep flavors of Momofuku Ko's daily tasting menu often have diners rethinking the concept of fine dining. The sparse, Michelin-two-starred restaurant offers 12 bar seats only. Reservations are accepted no more than seven days in advance, and only via the restaurant’s web site—no phone calls.

    Specialties: Shaved foie gras with pine-nut brittle, Riesling gelée, and lychee.

    From Around the Web...
    David Burke’s take involves bourbon-infused beef, bourbon aioli, and maraschino-cherry ketchup…
    ©Getty Images
    The Japanese fruit is revered as a status symbol…
    Chef Daniel Eddy of Michelin-starred Rebelle tells us how to make his favorite late-night meal…
    The executive chef of Pearl & Ash tells how to make his childhood favorite…
    Lone Mountain Wagyu Club’s shipments will include both traditional and more unusual cuts…
    Thick-cut bacon coated in pancake batter…
    Shakshuka is packed with protein and easy to make…
    With this guide and the right tools, you will get delicious results every time…
    Go big this summer and barbecue an entire beast in your backyard…
    The acclaimed chef of Mission Chinese Food takes Corn Pops to the next level…