Momofuku Ko

    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.

    Photo by Daniel Krieger for the New York Times
    Few restaurateurs have made as refined an imprint on New York’s dining scene as Drew Nieporent. In...
    Part of a larger renovation at the hotel, the new Le Miyako has added a teppanyaki table...
    Placed in different kitchens, chefs will create eight-course menus inspired by local cuisine…
    Interactive cooking demonstrations with acclaimed chefs, wine and tequila tastings, and an open-air...
    Photograph by Deborah Jones
    The Michelin three-star chef is also creating a new signature restaurant for the cruise line…
    The bistro is a tribute to the meals prepared by Italian mothers and grandmothers everywhere…
    Marcus’ welcomes guests with a globally influenced menu and a modern art-filled setting…
    Festivities will include musical performances, bourbon tastings, and meals prepared by some of the...
    Photo by Christian Horan
    The 26,000-square-foot Nobu Doha dishes out a fusion of Japanese and Arabian Gulf delicacies in...
    Photo by Deborah Jones
    The heart of Napa’s three-Michelin-star restaurant gets a makeover…