With a Michelin-star and James Beard awards abound, David Chang's East Village hotspot known as Ko is not your usual fancy gourmet eatery. The concept is derived from the noodle bars of inner Tokyo, a simplistic design of exposed walls with light-colored woods and casual service. That's where the simplicity ends, as there little doubts of this cozy bistro's current hotspot status. Snagging a spot at the bar or more exclusively at a coveted table is no easy task, as reservations are a scarce commodity accessed via the restaurant's online booking system available only seven days in advance. Reservations come available at 10am each morning, usually booking-up within a half-hour by diligent assistants who plan their morning Starbucks run around the practice.
The Food
Ten-course prix fixe meals are priced at $85 and sample a cutting-edge American menu with subtle Asian influences. A rotating daily menu begins with eccentric appetizers that mix exotic cuts of pork and beef with more humble accompaniments like English muffins and homemade pork rinds. Complimentary soups and consommés are richly tended with Mongolian spices or more subtle French flavors depending on the night’s entrée courses. Main dishes include delicate fish and intricate beef compositions that make serious foodies not only admire their exquisite taste but the beauty and originality of each presentation.
Last Word
Owner of infamous East Village noodle bar opens gourmet eatery to critical acclaim and foodie groupies that wait up to two months for a reservation.
