Chef David Chang |
Let’s KoMomofuku Ko Opens Tuesday, March 11, 2008 Worried about not getting into Momofuku Ko, the newest food temple in David Chang’s empire, this week? Don’t be. It’s already too late. Yes, opening week reservations are booked. And the gates that guard the interiors are shut tight. But here’s what you need to know about… GETTING IN. You won’t see it on their website but reservations can be scored at reservations.momofuku.com (assuming the site does not crash). Have your credit card handy to reserve a spot. Fill out your login credentials and then wait to pick an opening spot. Be patient. Very patient (this is, after all, the only way to get a table). Then it’s time for… DINING IN. Ever wondered what Shaved Foie Gras with Riesling Jelly, Lychee, and Pine Nuts tastes like? How about Fried Short Ribs with Grilled Scallion, Pickled Daikon, and Pickled Mustard Seeds? Expect the unexpected at Ko. Chang notes that Ko is “a cook’s restaurant” with every tool available. Reward yourself with dessert too, like Fried Apple Pie with Sour Ice Cream and Toasted Miso and Pineapple Sorbet with Candied Pineapples. |