One of the most eagerly-anticipated relaunches of the season, Momofuko Ko is now finally open for business, serving Asian-accented American fare.

Uber-chef David Chang’s pioneering but tiny two Michelin-starred restaurant closed down last month, but has been reborn – in more spacious surroundings – with 40 seats, 22 of them at the bar. There is also a private dining room and a ‘more interactive style of service’ that entails chefs cooking courses start to finish directly in front of customers. ‘You will see us butchering a saddle of venison, or frying chips, or turning artichokes during service,’ executive chef Sean Gray has promised.

Ko is currently open Wednesday to Sunday, for dinner only, and serves only a set tasting meal, consisting of about 17 courses, or ‘servings’.

Amuse-bouches may include olive oil tartlet topped with sautéed onions and soppressata and lobster salad topped with paloise sauce, before courses such as snapper tartare with fish broth gelee, finger limes, shiso and green chili, and shaved torchon of Hudson Valley foie gras with lychees, pine nut brittle and Riesling gelee. The dessert selection incudes treats such as chickpea and miso macaron and chocolate alfajores with fernet branca crème center.

There is an optional beverage pairing menu to accompany the dinner too.

Ideal For

Special occasions, foodies

Signature Dishes

Multi-course tasting menu