Ko, New York City, 5/7/15

Exterior of Ko
Exterior of Ko

Quite a change since a couple years ago when we visited. A new larger location and you can now take pictures! At least twice as many people can partake and the timing is thus more staggered. I missed the intimacy of the former location but still the staff are all extremely friendly and it is a long meal of a variety of tastes with an Asian overtone. Everyone gets the tasting but you have the options of wine pairings which we opted not to do. One other change is the addition of music, which I thought to be a tad loud with all the commotion already there. David Chang, founder and owner of Momofuku was in the house, which is unusual probably because Anthony Bourdain and friend were there (or did he just know we were coming?)

It's on an unexpected block
It’s on an unexpected block

The meal is a series of small tastes and many intense flavors. They started well with the crispy potato filled with smoky pimento cheese and led into a yummy apple topped with crispy rice and yogurt. The lobster roll was also a winner but the artichoke tart was a little dull. The arctic char was crunch, tart and very herbal – another yum! The trout roe and pastry was quite nice followed by the very grill tasting clams in an oily broth. The extra grilling probably was the cause of the slightly bitter aftertaste. The sun choke looked scrumptious but I called it okay in the flavor scale whereas the sea urchin and chickpea puree were divine. The Spanish Mackerel and ginger was incredible, totally full of wonderful flavors. The scrambled eggs were wonderful and the crunchy potatoes added a terrific component. I also adored the lobster and foie gras courses but the pork fell really flat and dull. The sesame cake didn’t really work and I found it unappealing in color but the pistachio sorbet was very nice.

Ko logo
Ko log

In summary some really great stuff but some clunkers and I really don’t expect that from this kind of place. My memory of before was plate after plate of “lick it clean” tastes but maybe the lack of pictures has made my memories more fond. Either way it is still a place to experience if you want a culinary journey in the form of a meal.

Set up is bar around kitchen
Set up is bar around kitchen
Bartender
Bartender
Old fashioned
Old fashioned
Kitchen
Kitchen
other side of kitchen
other side of kitchen

IMG_3676

Frankie tries to steal my Old Fashioned
Frankie tries to steal my Old Fashioned
Fried potatoes stuffed with smoked pimento cheese
Fried potatoes stuffed with smoked pimento cheese
Lobster paloise. Tartlet with artichoke, spinach and parmesan.
Lobster paloise. Tartlet with artichoke, spinach and parmesan.
Apple with yogurt and puffed wild rice. Beet with something crunchy
Apple with yogurt and puffed wild rice. Beet with something crunchy
Vegetable roll with cured Artic char and Thai basil
Vegetable roll with cured Artic char and Thai basil
David Chang, owner, and Anthony Bourdain
David Chang, owner, and Anthony Bourdain
Millefeuille with flakey rye pastry and trout roe
Millefeuille with flakey rye pastry and trout roe
lots of containers of ingredients
lots of containers of ingredients
more kitchen
more kitchen
Madai: consomme, shiso with Sea bream and gel
Madai: consomme, shiso with Sea bream and gel
Charred Razor clam with pineapple and basil
Charred Razor clam with pineapple and basil
wine
wine
Sunchoke with blood orange and tarragon
Sunchoke with blood orange and tarragon
Sunchoke plated
Sunchoke plated
Chef de cuisine that evening
Chef de cuisine that evening
Uni with chickpea puree, hozon, lemon and olive oil
Uni with chickpea puree, hozon, lemon and olive oil
Mackerel sawarazushi with ginger and dashi ponzu
Mackerel sawarazushi with ginger and dashi ponzu
Mackerel plated
Mackerel plated
Wine
Wine
King oyster and Asian pear and leeks
King oyster and Asian pear and leeks
Add Mackerel dashi
Add Mackerel dashi
Bread and butter
Bread and butter
Soft scramble with potatoes, caviar, herbs and vinegar
Soft scramble with potatoes, caviar, herbs and vinegar
Orecchiette with octopus and olive
Orecchiette with octopus and olive
Orecchiette plated
Orecchiette plated
Lobster with fried ginger, sweet potatoes and tonburi sauce
Lobster with fried ginger, sweet potatoes and tonburi sauce
Foie gras with lychee, pine nut and riesling jelly
Foie gras with lychee, pine nut and riesling jelly
Enough people in the kitchen?
Enough people in the kitchen?
food lockers
food lockers
Pork with kimchi and onion
Pork with kimchi and onion
pork plated
pork plated
Sesame cake with elderflower and rhubarb. Sorrel ice cream
Sesame cake with elderflower and rhubarb. Sorrel ice cream
Pistachio sorbet and coffee
Pistachio sorbet and coffee
Staff fascinated with Frankie (Chase Sinzer, sommelier)
Staff fascinated with Frankie (Chase Sinzer, sommelier)
Final treats
Final treats
Frankie went after the macaron
Frankie went after the macaron
one more of David Chang, Anthony Bourdain and Eric Ripert
one more of David Chang, Anthony Bourdain and Eric Ripert
Charles and David Chang
Charles and David Chang

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