Mind-Bending Combinations of Flavors & Textures
By Bob & Sue
Now in expanded space off First Street in the East Village, Momofuku Ko has been one of New York City’s most challenging reservations for the past eight years. With a cook centric open kitchen where diners face each other at a U-shaped counter, Chef David Chang’s Michelin 2-star restaurant offers mind bending combinations of flavors and textures in a fun, informal environment.
Our experience with this constantly changing menu included a lobster roll in seaweed with mint sabayon, a delicious Santa Barbara sea urchin with a puree of chick peas and olive oil, and refreshing shaved razor clams in pineapple broth, dash and basil seed. The larger plates featured perfectly cooked aged sirloin with a “steak sauce” of dried cherry glaze and tamarind, and a unique violet chicken in crust with delicious flavors of vin jaune, fois gras, and black bean pepper.
The best opportunities for a reservation (made exactly 15 days ahead) appear to be for lunch.
8 Extra Pl
New York, NY 10003
Photographs by Gabriele Stabile.