Restaurant Momofuku Ko - Cuisine asiatique japonaise à New York
Le restaurant Momofuku Ko, situé dans une ruelle de l'East Village à New York, est le joyau de l'empire culinaire de David Chang. Ouvert depuis 2014, il est désormais dirigé par le chef Esther Ha. L'ambiance y est détendue, avec un comptoir élégant autour d'une cuisine ouverte. Le menu propose des plats asiatiques japonais créatifs, tels qu'une purée de pois chiches avec oursin, un filet de bœuf vieilli avec béarnaise à l'oignon et cheddar vieilli, et une soufflé à l'oignon fumé. Les desserts sont également innovants, comme une tarte Bakewell à la confiture de tomates sucrée et à la crème fouettée parfumée au genièvre. Réservez en ligne jusqu'à 30 jours à l'avance pour déguster cette cuisine audacieuse et savoureuse. Deux étoiles au guide Michelin.
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Approuvé par 3 partenaires officiels
New York 2018
@petitfute
2052followers
462places
"Monsieur Momofuku, alias David Chang, tient quelques restaurants dans l'East Village : le SSAM, le Noodle Bar et... le Ko. Ici, nous sommes dans la version luxe de ses restaurants à la cuisine d'inspiration américano-coréenne. Il n'y a que douze tabourets, d'où un sentiment d'exclusivité. Pour obtenir un des douze graal, il faut réserver six jours à l'avance."
In the Loup - a foodie's world map
@victoire_loup
21137followers
3083places
Sean Glass
@sdotglass
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"https://guide.michelin.com/fr/fr/new-york-state/new-york/restaurant/ko"
@patricericher
""Ko has been the pride and joy of David Chang's culinary empire. Open since 2014 and tucked into an East Village alley, it begins a new chapter under the stewardship of Chef Esther Ha. Some things remain unchanged, like the upbeat soundtrack, sleek counter staged around a kitchen with nowhere to hide, and a vibe so relaxed that diners might even sing along. Favored dishes, like the chickpea hozon with sea urchin, are still here and still excellent. Chef Ha though carries the torch forward, bringing new ideas to the fore—aged strip loin with onion béarnaise and aged cheddar is a cheeky twist on the cheeseburger. Smoked onion soufflé is exemplary, while bonito ice cream with sweet potato skins reflects a bold brand of cooking—a cornerstone of this kitchen. TWO STARS." David Chang revolutionised the NYC food landscape more than a decade ago when he brought high-end dishes to downtown spaces at affordable prices. Ko, the jewel of the Momofuku empire, got a reboot with a move to Bowery and an expansive tasting menu. The preparatory processes in the open kitchen remain an intrinsic part of the experience. Watch as delights such as razor clams with pineapple dashi and basil, and chickpea hozon purée are assembled and served on local ceramicist Wynne Noble's plates and Mud Australia's ceramics. Large- scale graffiti and multimedia works by US- Korean street artist David Choe are shown throughout the venue. Reservations must be made online, up to 30 days in advance. Lunch is offered from Friday to Sunday, and dinner from Tuesday to Saturday. 8 Extra Place, ko.momofuku.com"
@matthewes
""Ko has been the pride and joy of David Chang's culinary empire. Open since 2014 and tucked into an East Village alley, it begins a new chapter under the stewardship of Chef Esther Ha. Some things remain unchanged, like the upbeat soundtrack, sleek counter staged around a kitchen with nowhere to hide, and a vibe so relaxed that diners might even sing along. Favored dishes, like the chickpea hozon with sea urchin, are still here and still excellent. Chef Ha though carries the torch forward, bringing new ideas to the fore—aged strip loin with onion béarnaise and aged cheddar is a cheeky twist on the cheeseburger. Smoked onion soufflé is exemplary, while bonito ice cream with sweet potato skins reflects a bold brand of cooking—a cornerstone of this kitchen. TWO STARS." David Chang revolutionised the NYC food landscape more than a decade ago when he brought high-end dishes to downtown spaces at affordable prices. Ko, the jewel of the Momofuku empire, got a reboot with a move to Bowery and an expansive tasting menu. The preparatory processes in the open kitchen remain an intrinsic part of the experience. Watch as delights such as razor clams with pineapple dashi and basil, and chickpea hozon purée are assembled and served on local ceramicist Wynne Noble's plates and Mud Australia's ceramics. Large- scale graffiti and multimedia works by US- Korean street artist David Choe are shown throughout the venue. Reservations must be made online, up to 30 days in advance. Lunch is offered from Friday to Sunday, and dinner from Tuesday to Saturday. 8 Extra Place, ko.momofuku.com"
@matthewes
"⭐️⭐️ Mais ne les vaut pas "
@fclarinval90
"Mich recommended, pricey tasting menu in back and front is rotating menu a la carte with interesting food "
@namvo
"Cold fried chicken, sourdough crepe,pickle sandwich, duck pie, burger sandwich w fois gras"
@stevepalluotto
"David Chang. All honor to his name!"
@quinnoconnor
"Le Noodle Bar le plus couru de New York où venir déguster des ramens savoureux et des baos fondants."
@leama
"Established by chef and founder David Chang, Momofuku is one of the best noodle bars in New York"
@pavelmoeritz
"Established by chef and founder David Chang, Momofuku is one of the best noodle bars in New York"
@kroyerjackie
"Tiny, tough-to-reserve eatery via David Chang offering multicourse, Asian-accented American meals."
@margaretannritter
"Le Noodle Bar le plus couru de New York où venir déguster des ramens savoureux et des baos fondants."
@sss0jung
"Le Noodle Bar le plus couru de New York où venir déguster des ramens savoureux et des baos fondants."
@souli
"Le Noodle Bar le plus couru de New York où venir déguster des ramens savoureux et des baos fondants."
@vspahn18
"Established by chef and founder David Chang, Momofuku is one of the best noodle bars in New York"
@hannahsmith131
"David Chang chefs counter has two stars"
@gyllenspetz
"Established by chef and founder David Chang, Momofuku is one of the best noodle bars in New York"
@dauphinelle
"Amazing multi-course Asian American meals!"
@margotthespy
"4.5⭐️. Tiny, tough-to-reserve eatery via David Chang offering multicourse, Asian-accented American meals. 2 Michelin stars. $255 tasting "
@liz.howell9
" America’s 38 essential restaurants "
@beckinabox
"Tasting menu d'une quinzaine de plats. "
@annatraveladdict