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A seasonal tasting menu full of clever combinations and esoteric ingredients explains the deafening buzz for James Beard Award–winning chef David Chang's most formal dining option. Ko's small, intimate space is sparsely furnished with a counter of blonde wood and only a dozen stools. Diners get to see Ko's chefs in action as they prepare all manner of inventive dishes, including a signature preparation of frozen foie gras torchon grated over lychee fruits and white wine
gelee. Reservations can be made only online, no more than 7 days ahead for dinner and 14 days ahead for lunch, 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.