A seasonal tasting menu full of clever combinations and esoteric ingredients explains the deafening buzz for James Beard award-winning chef David Chang's latest venture. Ko's small, intimate space is sparsely furnished with a counter of blond wood and only a dozen stools. Diners get to see Ko's chefs in action as they prepare all manner of inventive dishes: they garnish soft-boiled eggs and caviar with potato chips, grate foie gras over lychee, and set cereal milk panna cotta on avocado-painted plates. Reservations can only be made online, no more than seven days ahead, and are extremely difficult to get. Log on at 10 AM (credit card number needed just to get in the system), when new reservations are available, and keep hitting reload.
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