Finally got into Ko after what felt like a million attempts on the web site (I'd probably say getting my reservation at El Bulli was easier...). Had a truly wonderful dinner last Thursday that definitely met all of my expectations. Menu is below: - Fried chicharron - House-made biscuit with mirin and black pepper - Fried green tomato, roasted Maine lobster, kimchee puree - Long Island fluke, whipped buttermilk, poppy seeds, white soy, chives - Daikon potato soup, lamb belly, fried lilly bulbs, mustard greens - Lightly smoked egg, hackleback caviar, onion soubise, house-made fingerling potato chips - Hand torn pasta, matsutake mushrooms, mushroom broth, chives, toasted pine nuts, pine seed oil - Roasted monk fish, pacific uni, chives, shellfish stew - Shaved frozen foie gras, lychees, riesling gelee, hazelnut brittle - Pan-roasted venison loin, fresh huckleberries, celery root, diced roasted brussel sprouts - Kiwi sorbet, mashed apricot, olive oil - Fried amish cheddar, granny smith apples, yogurt, pretzel ice cream Everything was truly spectacular--standout dishes for me were the monkfish, the two soups and the egg. Did the $50 wine pairing -- overall some nice choices, especially the unusual sauvignon blanc from Scholium Projects (2006 "Prince in His Caves"). The chefs looked like they were enjoying themselves as much as they were working hard. One thing I really liked about the place that I've seen little mention of on this site is the fantastic cookbook collection and Tsujiki fish market poster that are oddly enough in the bathroom. Chang has, on public display, one of the better-composed cookbook collections that I've seen. Hopefully I will get back for lunch if the clicking gods look favorably upon me.
