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Momofuku Ko--Amazing!

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Momofuku Ko--Amazing!

KiwiGirl625 | Apr 25, 2008 07:17 AM

I don't know how she did it, but my friend managed to score not just one, but TWO reservations to Ko (she even tried her luck to get a third, but the system said she could only hold two reservations at a time). One of them was last night and I was lucky enough to be her guest. I went in with an "open heart and empty stomach" (literally--I skipped lunch in preparation for the 11-course meal!) and was blown away. Every dish from the pre-amuse to the dessert was phenomenal--beautifully presented, creative, bursting with interesting flavors and textures. I read kobetobiko's extensive review this morning and had many of the same dishes, though there were a few that differed. One was a dish of crawfish and spring vegetables in a velvety pea soup--the dish looked like spring itself and tasted fresh and delicious. My friend and I also had a plate of soft shell crab, but this was the only thing that was a miss during the two-and-a-half hour meal. I love soft shell crab, but this dish was oversalted and uninteresting.

My favorite dishes were the pea soup, fluke sashimi in buttermilk sauce, deep-fried short ribs and the much-talked-about shaved foie gras with lychee, riesling gelee and pine nut brittle. That dish was amazing--simultaneously creamy and crunchy, savory and sweet, with a delicate kick from the riesling gelee. I've never had anything like it, and one of the other diners was literally near tears as she ate it because she was so amazed by it. The pineapple and kiwi sorbet pre-dessert were a great way to end the meal; I actually preferred the sorbet to the main desserts of panna cotta with avocado cream and fried apple pie (which, I am sad to report, was a bit reminiscent to the one at McDonald's).

We had the pleasure of having David Chang himself behind the counter the entire time we were there. He supervised his team and prepared many dishes himself, and seems like a really warm, friendly, down-to-earth guy who is truly passionate about the food he cooks. He was even nice enough to step out and take a picture with us at the end of our meal!

It was one of the best dining experiences I've ever had. Not only was the food top-notch, but it was great to see the chefs grabbing the fresh ingredients out of the bay, preparing them before your eyes and then presenting you with a beautiful dish made out of those very ingredients just a few minutes later. Definitely try to get a reservation. I've never tried to make one myself, but if my friend was able to get two reservations, then anything's possible!

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