Momofuku Ko

Officially opening this Wednesday, I was lucky enough to be invited to a sneak peak "friends and family" event Sunday night.
J and I enjoyed our 11 course meal while sitting next to a seasoned New York Times food columnist (FF).
Pretty cool.

Momofuku Ko makes #3 in David Chang's growing enterprise. Momofuku Noodle Bar, Momofuku Ssam Bar are his other 2 restaurants in the city.

On to the food. Let me start by saying "Wow!" Because you just don't expect this caliber of food from previous visits to the sister restaurants.
It was just an eye opening experience.
The food is imaginative yet prepared with strict precision.
I'm not the first to write about Ko and certainly won't be the last.
check out Ruth Reichl's article (here)
This place is going to hit the masses by storm. Ready, Set, GOOOOOOOO!

List of Dishes:
1. Homemade Chicharrones with Togarashi
2. English Muffin with (not butter but) Pork Fat
3. Long Island Fluke with Sudachi Chili Buttermilk *
4. Pork Belly on Oysters in Kimchi Consomme ***
5. Runny Poached Egg with Caviar, Soubise, and Potato Chips **
6. Shaved Foie Gras Torchon over Riesling Gelee and Pine Nut Brittle ***
7. Seared Scallop & Clams in Pork Broth, w/Iwa Nori and B.Trumpet Puree **
8. Deep Fried Short Ribs with Pickled Veggies and Poached Daikon **
9. Aka Miso with Pork essence Onigiri
10. Pineapple Sorbet with Candied Pineapples
11. Deep Fried Apple Pie w/Sour Cream Gelato & Toasted Miso Sauce **

The dishes were all good to excellent. "Bravo"' to the team for putting all this together.
But if I had to pick one dish to single out and declare my favorite, it would have to be dish #6.
Very imaginative and well executed. It's a must have.

Like I said to the chefs as I devoured the dish, "a little bit of awesome going on right here!"