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Momofuku Ko (Part 1)


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#1 BryanZ

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Posted 09 May 2007 - 02:18 PM

Straight from Chef Chang himself, via Eater, Momofuku Noodle Bar will become Momofuku Ko.

Noodle Bar as it exists right now is bursting at the seams. Not just with people waiting for a stool (sorry about the waits, but there’s good news ahead for you) but with water, electricity, everything. We need to do 200 fewer covers a day for that place to be operating comfortably. To do that, we need to take out a bunch of seats and control the number of people who eat there, which means taking reservations (or maybe taking reservations: part of the frustration with people blabbing about restaurants that don’t exist yet is that the restaurants don’t exist yet, so hard and fast policies are not in place.)

We have absolutely no aspiration to make it into a “fine dining” restaurant, but we’re shortchanging our baby, our spiritual home, by running it too hard right now. No mas.

At Momofuku Ko, we’ll showcase everybody’s cooking, to make it work as a collaborative kitchen.


Interesting if I say so myself. Noodle Bar fans need not worry, as it will be relocated in a bigger space one block uptown. David Chang is pretty sweet for putting up a fake "sports bar" menu in the space that will hold the new Noodle Bar.

Of course, Chef Chang doesn't want people talking about this place. I'll leave that up to you guys to decide.

#2 Swicks

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Posted 10 May 2007 - 04:58 PM

How has this thread gotten no responses???

Anyway, I think this is a very interesting development and given the hype surrounding Chang and crew it is amazing that this news was not leaked earlier, especially given that they plan on opening this summer.
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#3 Nathan

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Posted 11 May 2007 - 06:21 AM

the general outlines of this have been known through the grapevine for some time.

I don't know that there's much to post about right now. I'm sure most of us will be enthused to check it out and see what they have up their sleeve. but until they open, what's there to say?

#4 BryanZ

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Posted 11 May 2007 - 08:12 AM

Perhaps useless speculation as to the type of food that's going to be served.

#5 rich

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Posted 11 May 2007 - 08:14 AM

pork & beans
grits
cupcakes
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#6 Sneakeater

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Posted 11 May 2007 - 08:15 AM

Mozzerlla Sticks

#7 Nathan

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Posted 11 May 2007 - 08:27 AM

I have it on the best authority that Momofuku Ko is intended to be a type of performance art. both the room and the food will be a direct facsimile of Gordon Ramsay at the London. and it will be twice the price. Chang secured a McArthur grant for this purpose.

#8 rich

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Posted 11 May 2007 - 08:29 AM

and it will be twice the price. 

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What does 2xinfinity equal?
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#9 Sneakeater

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Posted 11 May 2007 - 08:29 AM

I thought that's what Gordon Ramsey is already doing.

#10 spaetzle_maker

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Posted 11 May 2007 - 08:36 AM

and it will be twice the price. 

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What does 2xinfinity equal?

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infinity.

#11 Swicks

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Posted 11 May 2007 - 08:49 AM

:laugh:
"A man's got to believe in something...I believe I'll have another drink." -W.C. Fields

#12 kathryn

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Posted 12 February 2008 - 10:11 AM

http://nymag.com/dai...e_prevails.html
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#13 Swicks

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Posted 12 February 2008 - 10:37 AM

Only 14 seats? wow...good luck eating there anytime soon. Sounds vaguely familiar to what Schwa in Chicago was like.
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#14 BryanZ

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Posted 12 February 2008 - 01:33 PM

Schwa was the bane of my existence this past summer. Had my reso canceled on me twice, had to reschedule once myself, then it closed. I hope I can get to the new version.

#15 Swicks

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Posted 12 February 2008 - 04:07 PM

Schwa was the bane of my existence this past summer.  Had my reso canceled on me twice, had to reschedule once myself, then it closed.  I hope I can get to the new version.

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Lets hope for your sake this doesn't become the bane of your existence....
"A man's got to believe in something...I believe I'll have another drink." -W.C. Fields

#16 Freelancer015

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Posted 02 March 2008 - 02:06 PM

anyone have updates on Ko? the last I read was the Feb 12 NY Magazine article saying they were hoping to open in 2 weeks...

#17 AEK

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Posted 02 March 2008 - 02:41 PM

Eater.com claims that public opening is 3/12 with F and F next week and that the Reso system will be entirely automated as reported earlier.

Edited by AEK, 02 March 2008 - 02:42 PM.


#18 Nathan

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Posted 03 March 2008 - 11:47 AM

F&F began yesterday. early word is quite positive. several of the dishes have been served in some form at ssam bar while they were working on them.

#19 donbert

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Posted 03 March 2008 - 12:15 PM

I had the honor of previewing the tasting menu with the wine pairing last night with Johnder and a couple friends. Here's what we had (to the best of my memory):

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House made Chicharrón with Togarashi amuse

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Fluke Sashimi with Spicy Buttermilk, Toasted Poppy Seeds, and Chives.

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Kimchi Consomme with Malpec Oyster, Pork Belly and Braised Cabbage

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Sous-vide Onions, Coddled Egg, Osetra Caviar, Potato Chips, and Herbs


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Scallops, Mussels, Pickled Fennel and Nori

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Shaved Foie over Lychees, Lychee Gelee, and Pineapple Brittle

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Kalbi Jjim - Fried Shortrib, Grilled Scallion, Carrots, and Mustard over Daikon


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Miso Soup and Lard Grilled Rice Cake over Pickled Turnips and Cabbage

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Pineapple Sorbet over Candied Pineapples.

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Fried Apple Pie, Miso Caramel and Sour Cream Ice Cream.

#20 BryanZ

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Posted 03 March 2008 - 12:25 PM

I guess this classifies as kind of a big deal. Not a chance of mere mortals sauntering up to the bar to snag a seat over the next couple days I presume? I'm hopping on a last minute flight home in a couple hours and would seriously camp out.

#21 oakapple

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Posted 03 March 2008 - 12:25 PM

I had the honor of previewing the tasting menu with the wine pairing last night with Johnder and a couple friends.

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It certainly looks ambitious, in terms of plating and presentation. Unfortunately, you can't taste a photo.

Does the place really only seat 10 people?

#22 johnder

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Posted 03 March 2008 - 01:20 PM

There are 12 seats total. Going to be a hot ticket, thats for sure.

From what I heard they started F&F last week and it will continue for a few more days.

edit: 14 seats actually, not 12.
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#23 spaetzle_maker

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Posted 03 March 2008 - 01:31 PM

I was there last night too! I thought there were 14 seats.

#24 johnder

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Posted 03 March 2008 - 01:41 PM

hrm, maybe it was 14. After making a little diagram to help me figure out where I was sitting and the seats around me I think there were 11 along the wall and 3 across the front now.
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#25 johnder

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Posted 03 March 2008 - 02:42 PM

Some more pictures from last night


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Posted Image

Posted Image
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#26 spaetzle_maker

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Posted 03 March 2008 - 02:48 PM

hrm, maybe it was 14.  After making a little diagram to help me figure out where I was sitting and the seats around me I think there were 11 along the wall and 3 across the front now.

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I've been trying to figure it out by counting the faces I recognized and then counting the people between those faces that I didn't recognize :laugh:

There were two across the front - I was sitting there with one other person. I'm remembering eleven people sitting along the wall, but I believe there was one empty stool on the end closest to the door.

#27 kathryn

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Posted 04 March 2008 - 09:31 AM

http://flickr.com/ph...ryn/2309788460/
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#28 BryanZ

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Posted 04 March 2008 - 10:28 AM

Though I have the utmost respect for Chef Chang and co., what makes this place that fundamentally different than, say, Degustation?

I haven't tried any of the food, but the aesthetic seems similar, if only slanted slightly toward Asian cuisine rather than Spanish. In terms of price point, it seems to fit in nicely between Degustatation and l'Atelier.

#29 oakapple

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Posted 04 March 2008 - 10:55 AM

Though I have the utmost respect for Chef Chang and co., what makes this place that fundamentally different than, say, Degustation?

I haven't tried any of the food, but the aesthetic seems similar, if only slanted slightly toward Asian cuisine rather than Spanish.  In terms of price point, it seems to fit in nicely between Degustatation and l'Atelier.

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In terms of ambiance, I had the same reaction: it's very similar to Degustation, though with not as many seats. One big difference, as I understand it, is that Ko will serve multi-course tasting menus only, whereas Degustation lets the diner construct the meal from a succession of small plates à la carte.

#30 Fat Guy

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Posted 04 March 2008 - 11:07 AM

As far as I can tell at least three people posting here have dined at Momofuku Ko. So, is the food any good?

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