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