Momofuku Ko
After David Chang moved the noodle bar that launched his career, he filled its space in 2008 with Momofuku Ko (“son of”), a simple counter with a handful of stools and chefs preparing a constantly changing tasting menu in full view of the diners’ tasting menu spot. It made him even more famous. The no-frills space had so many clamoring for a seat that the restaurant implemented what seemed then like an outrageous online-only reservations system that spawned its own black market. Media culinary elite and curious diners started waking up early to furiously click on a possible Momofuku Ko reservation link before it disappeared. One can argue that the city, and the nation’s restaurant scene, hasn’t been the same since. But Chang decided to close the most upscale and in-demand of his restaurants to re-open several blocks away, where he has gained 10 seats around a black-walnut counter, a six-stool bar, five times the wine storage, and a private dining room. Diners hoping to enjoy the multi-course, two- to two-and-a-half-hour tasting helmed by Momofuku veteran chef Sean Gray, however, will find that reservations are just as tough to get as ever.
— Arthur Bovino, 101 Best Restaurants, April 1, 2015
Map: Surroundings & Nearby
Around the Web
-
Momofuku Ko - East Village - New York Magazine Restaurant Guide New York Magazine Skip to content
-
Kingside Opens, Momofuku Ko Is Moving and More - The New York Times NYTimes.com no longer supports
-
Momofuku Ko Menu - East Village - New York Magazine Restaurant Guide New York Magazine Skip to
-
Frank Bruni on Momofuku Ko - The New York Times NYTimes.com no longer supports Internet Explorer 9
-
Roger Porter Visits Momofuku Ko In New York City - Portland Food and Drink Skip links Skip to
Foursquare Tips
-
Kevin Sbraga loves this place! -Kevin Sbraga, Top Chef -
This is a must-stop for me when Im in NYC, but you cant go wrong at any of David Changs restaurants. -Monica Pope, Top Chef
-
Momofuku's r always great experiences but dining at Ko is for sure the most incredible. Between molecular & asian food, favorite r the shaved foie gras & kimchi consomme with oysters + braised cabbage -
Hack the reservation algorithm and get into Momofoku Ko. -
Try to get a reservation on Sunday afternoons, that is when the site is getting the least traffic. Thus making it the easiest to get the hardest reservation in town. -
Easily worth the $125 for a 10 course tasting menu. 12 seats, casual, intimate setting to enjoy David Chang. 48hr sous vide short rib, fried; Ko egg with caviar. Skip wine pairings, do sparkling sake. -
Two Michelin stars. -
Saturday reservations are easy to get. Just wake up Sunday at 945 when no one else does. -
Dinner here for the second time. -
Great dinner. Worth the effort in securing a reservation. -
Lunch is $175 per person and worth every penny. -
One of the great destinations in NYC dining now accepts Cover! Keep refreshing the reservation page and when you get a seat, make sure to pay with Cover. -
Its really hard to get a reservation here but once you do, every plate is amazing! -
Korean food with flare and style, pricey, but not terribly so. Definitely amazing. -
The shaved foie gras with lychee and riesling jelly is amazing!! -
The prix fixe is at once reasonably priced and the best meal I've ever had. -
No menu, all surprises. Look for plates like 48-hour short ribs, nori-wrapped scallop, or egg in bacon-dashi broth. Green Guide Editor -
Has this place been on your to-do list for ages? Make the effort to actually go. Food is innovative, interesting and delicious. ++s the atmosphere is casual and comfortable. Not pretentious at all. -
Exciting, well conceived & executed food served to you by the chefs at your bar stool. Impossible to book, but worth it if you can manage to get lucky. -
Just go and do everything. Wine pairing and food. Awesome.