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Momofuku Ko

The toughest reservation in New York right now is Momofuku Ko, a 12-seat-counter dining spot where David Chang, Peter Serpico, and their sous-chefs cook for, and serve, each guest directly. Sure to be the year’s most talked-about dish: the astonishing shaved foie gras with Riesling gelée and pine-nut brittle.

As Featured In...

From Food & Wine, Nov 2009

“When Food & Wine asked Dave Chang for a Thanksgiving story, he blanked. Dave is the force behind New York City’s Momofuku restaurants...” MORE>>

– “The Thanksgiving Leftovers Challenge”

From Food & Wine, May 2009

“They pass miraculous dishes like poached puffed eggs in dashi-bacon broth over the counter...” MORE>>

– “Twenty Rising Stars”

From Food & Wine, Jun 2008

“...astonishing shaved foie gras with Riesling gelée and pine-nut brittle...” MORE>>

– “Editor’s Letter”

Last updated November 2009 lastArticle = 11/2009 and lastAward =