163 First Ave., New York, NY, 10003
nr. 10th St.
By Elenafox on 4/27/2008
Interesting concept where 3-4 of the courses are different for each person that way you can switch around. Vegetables were very impressive; all incredibly fresh and had a just-picked taste. Fois shavings with lychee was phenomenal, as was porcini pasta, braised cabbage with pork belly, the egg with caviar, and the pea soup with shrimp and mushroom. The fist course of fluke was too peppery and generic and the pork was unimpressive . Desserts were downright disappointing, esp the tasteless cereal panna cotta. Would highly recommend.
By angrybob on 4/21/2008
All I can really say is that it's a gastronomic transcending experience - no fooling! I added the upgraded paired wines for another $85 (just do it!) and away I went - (note - my addled brain will just give some large brushstrokes as to the faire - you'd have to go yourself to add details) Of the 2 amuse bouche offered, the pork fat soaked muffin was yum but the pork rind was just a pork rind - leaving all negativity behind, the rest of the meal was truly ethereal - from the incredible pasta with escargots and broccoli flowers (it looked and tasted like spring!) to the beyond yummy scallops with an indescribable luxuriousness topped with crunchy toasted almonds - and the star of the show was the fried short ribs (so succulent and dreamy) and the rhubarb pie-lette at the end was the perfect capper for an amazing meal. Note: the matched alcohol worked with every course and the waitstaff as well as chefs were all very attentive and professional - it was well worth $220 (for one - tax and tip included!) - maybe better seats for my ample tush would be one plea, but I would go back soon, that notwithstanding.
By fauxbourdon on 4/5/2008
If you can get a reservation, go -- just go! The experience of sitting in this tiny, narrow restaurant just inches away from Dave Chang and his crew, watching them prepare your nine-course meal for you just across the countertop you're sitting at, hearing everything they say, is insane. Chef Chang even stopped to ask us personally how the meal was going at some point. Since I had just eaten the best single dish I'd ever experienced -- lychees with riesling gelee topped with salty, crispy pinenut brittle and a mound of ephemeral powdered foie gras "snow" -- I answered effusively. That dish was the most perfect fusion of sweet, salty, and savory that I have experienced and, my God, it was good. Opt for the $50 wine pairing, which is actually a steal for the variety of 7 "wines" you get (actually, there was a beer and a couple sakes in the mix). Ko is expensive, yes, but more memorable than a meal at Per Se for less than half the price.