6 blog reactions to http://gothamist.com/2008/03/11/ko_madness_to_b.php

David Chang more ardently even than the staff of New York magazine (who have name-checked the chef in the magazine or on the Grub Street blog every 1-5 days since March 4 – twice on March 6, days before Ko’s online reservation system even went live), I’m putting up these last few photos of Ko’s tasting menu. J took these photos after the Ko reservation gods smiled upon me yet again one fine Thursday morning, and we were able to get him and his wife in for dinner the week before her milestone

David Chang more ardently even than the staff of New York magazine (who have name-checked the chef in the magazine or on the Grub Street blog every 1-5 days since March 4 – twice on March 6, days before Ko’s reservation went live), I’m putting up these last few photos of Ko’s tasting menu. J took these photos after the Ko reservation gods smiled upon me yet again one fine Thursday morning, and we were able to get him and his wife in for dinner the week before her birthday.

maddening reservation system than for its food. That’s partly due to the fact that no critic has been able to get into the place and review it, not even the top dog in town, Times restaurant critic Frank Bruni. The problem is that Chang refuses to give anyone preferential

Source: horsetravelblog.com The New Yorker: Chef David Chang Way Stressed Out With a sprawling New Yorker profile coming on the heels of the opening of his 12-seat Momofuku Ko in the East Village, chef and restaurateur David Chang is having a very good March. But judging from the 8,000-plus word profile, the man is still totally miserable, just like most people in the restaurant industry. The article is not online, but Eater has been

With a sprawling New Yorker profile coming on the heels of the opening of his 12-seat Momofuku Ko in the East Village, chef and restaurateur David Chang is having a very good March. But judging from the 8,000-plus word profile, the man is still totally miserable, just like most people in the restaurant industry. The article is not online, but Eater has been

With a sprawling New Yorker profile coming on the heels of the opening of his 12-seat Momofuku Ko in the East Village, chef and restaurateur David Chang is having a very good March. But judging from the 8,000-plus word profile, the man is still totally miserable, just like most people in the restaurant industry. The article is not online, but Eater has been