A short review of Momofuku Ko  APR 08 2008

I required redemption. When I arrived home two weeks ago after work, I was informed by my wife that I'd forgotten our anniversary. Eep. To partially make up for my cliched gaffe, I put my efforts towards getting a reservation at Momofuku Ko...the notoriously hard-to-get-into Momofuku Ko.1 We're big fans of the other two Momofukus, so I logged into their online reservation system and happened to get something for last Friday night.

But this isn't a story about their reservation system; too many of those have been written already. Bottom line: the food is wonderful and should be the focus of any Ko tale. Two dishes in particular were the equal of any I've had at other more expensive restaurants. The first was a pea soup with the most tender langoustine. The second dish, the superstar of the restaurant, was a coddled egg with caviar, onion soubise, and tiny potato chips (photo). Didn't want that one to end. And I didn't even mention the shaved foie gras (with Reisling built right in!) or the English muffins amuse or the nice wine pairings.

For the full food porn treatment, check out Kathryn's photoset, a review at Goodies First, Ed Levine's preview, Ruth Reichl's first look, and a review by The Wandering Eater.

[1] Two quick notes on the reservation process.

1. I spent all of five minutes on a Saturday morning making the reservation on the Ko web site. It can be done.

2. Chang and co. are serious about the web site being the only way to get into the restaurant. As we were leaving after our meal, a friend of Chang's and bona fide celebrity stopped in to say hi. After some chit chat, the fellow asked if he could get a reservation at Ko for the next evening. Chang laughed, apologized, and told him that he had to go through the web site. They're not kidding around, folks.

Read more posts on kottke.org about:
David Chang   food   momofukuko   NYC   restaurants

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