I've been to Table No. 10 twice now. Once in the dining room, and once at the chef's counter - not really a table, but not really a bar counter, and if you've been to Ko, you'll know sort of what I mean.
And speaking of David Chang, the cocktail wizardry here is sort of a mini-me riff of Booker & Dax. Cocktail fans should take notice.
The dishes sampled on the two visits:
Crispy chicken skin - sort of like salt and vinegar potato chips, good and savory
Pig Rillette - this is what pork jam should be like (salty and unctuous) and made it great pairing with the sweet tomato mostrada that came along with it
Hamachi - good, but a bit fussy
Scallop and Pork Belly - not the usual surf and turf combo but it works here. And superbly.
Ceasar salad - not traditional, and if you don't like brussels spouts then pass (same if you're not a fan of crouton "dust")
Branzio (for 2) - this was ok, but the highlight of the dish was the warm dip that came with it (garlic and something else), which made the fish sparkle
Duck - flavorful, almost earthy, and very tender without being stringy
If you ask, the server will also pair their housemade cocktails for you, so you essentially get a "cocktail pairing" with your meal, which I highly recommend. Not totally a cocktail connoisseur, so I'm not exactly comfortable opining on their quality or inventiveness, but I enjoyed all of my adult libations.
Overall, I really like this place and it's first impressions are promising. It's expensive no doubt (esp. given the portion sizes of the "small" plates), and it'll be interesting to see if the denizens of downtown will pay upwards of 80-100/person (with drinks) for a meal here.
Table No. 10