Momofuku Ko

The crown jewel of chef-restaurateur David Chang’s New York empire set off the city’s counter tasting-menu craze when it opened in 2008, wowing diners with flights of culinary fancy with dishes like his legendary frozen foie gras shaved over lychees and Riesling jelly, all set in a spartan setting. Reservations, available through the restaurant’s site, still disappear in the blink of an eye when released to the public every 30 days. But the newer space has more panache, with a floor-to-ceiling graffiti painting by David Choe. Chef Sean Gray offers up whimsical dishes—like striped bass with wine bone-jelly consommé, finger lime, and shiso—from an open kitchen, and beverage director Jordan Salcito’s value-oriented wine list is full of cultish favorites.