All stories about "Momofuku Ko"
Speaking of Ko, Savory Tidbits has created a "Momofuku Ko Superlative Matrix", and it is quite a thing to behold. The Google spreadsheet lays out what each critic said about every single aspect of the restaurant from the service to the price to the cereal milk panna cotta. [Savory Tidbits]
Ko-BOOM: Tuesday Seats Repped Correctly
For those of you feeling down because you didn't get a Ko resy this morning, don't fret. The place is closed on Tuesdays (remember seats are released for 6 days from the current date), and it looks like the design guys over at the resy site found a way to accurately represent that in time for this morning's Bruni bomb. [KoWire]
Week in Reviews: Momofuku Ko Gets the Tres
Kalina, 3/3/08
BrunDog finally got to eat at Momofuku Ko (by making "Ko-dependent arrangements") enough times to drop his long awaited review in today's paper. He gives it a big ol' three, and it sounds like it missed the four mark because of decor, comfort, a lack of extras like hard liquor and tea, and most of all, inconsistency:
"You don’t get start-to-finish enchantment, but that’s not a function of insufficient coddling. It’s a function of where you set the bar for a restaurant that must master only a cluster of dishes on a given night...And of course Franktastic leaves room for the resy system. He devotes the first few grafs and this beauty of a closer to it: "...the 10 a.m. reservations lottery favors people under 40, who are perhaps wiser in the ways of technology and more zealous and dexterous in their clicking. That’s probably as it should be: Ko looks to the future, ignoring the old rules and beckoning epicures open to new ones." [NYT]...there’s a promise of unwavering transcendence, and Ko in its early months serves a few dishes that merely intrigue along with others that utterly enrapture. It also falls prey to some inconsistency...
Deification may have come prematurely to Mr. Chang. But a low-key coronation makes sense."
More Ko, Ippudo, and the Elsewhere, coming up.>>
And, drum roll please, the Bruni gives David Chang's 12 seat counter Momo' Ko three stars: "For $85 you get a number and caliber of dishes...that might cost $150 in a more formal environment...there’s a promise of unwavering transcendence, and Ko in its early months serves a few dishes that merely intrigue along with others that utterly enrapture." [NYT]
BruniBetting: Momofuku Ko
Tomorrow, Frank Bruni reviews Momofuku Ko, Big David Chang's 12-seat chef showcase in the East Village. Perhaps you've heard of it. Today, the Eater oddsmakers have set the action as follows:
Zero Stars: 15-1So there's Adam Platt's four-of-five and Ryan Sutton's three-of-four as the key data points in play. They're not going to influence Bruni's take at all, however, because his relationship with and love for the Momofukus is documented. Dude's a fan of the Changster. He would have given Momofuku Ssam three stars if they'd have just given him a damn cloth napkin and a seat cushion. Indeed, the assumed number of stars going in is three, based on Ssam's two-pack and Chang's reputation—you sweet commenters notwithstanding—of delivering on the hype. There is a very small chance that Ko will get four stars, but, really, there isn't. It doesn't qualify for that category for the same reason reason Ssam didn't get three: not enough formality, too many stools. The only question for today is, Did, at any point, things get so far off the rails that the Bruni was left with no choice but to spank the boys with a deuce? We've been three times (BURN, bitches) and found it, respectively, mind-blowing, spectacular and spectacular. Thus, we say three stars for Ko tomorrow, with certain obligatory notes made about how this is a three star restaurant of a different sort. BONUS HEDGE BET: The Times photographed the restaurant last Wednesday. Betting on Gael Greene and her boy toy, Tom, being in the photo pays 4-1.
One Star: 6-1
Two Stars: 3-1
Three Stars: EVEN √√
Four Stars: 12-1
· Momofuku Ko [NYT; after 8:00 PM]
√√ denotes the Eater bet.
As a prelude to Bruni's Momo' Ko review (hitting newsstands tomorrow), Ryan Sutton files his write up on Bloomberg today He says it's one of America's great restaurants, but not 4 star material: "You take a sedan to Per Se. You ride the subway to Ko." [Bloomberg]
Ko-BOOM: Greene's Review of Momo' Ko, Craigslist Tom Up
Gael Greene files her awaited review of Momofuku Ko, following last week's Craigslist Tom/double booking debacle. For the record, Tom is cute, the chefs, bored, and Chang, rude. As for the food, Greene finds it impressive but uneven overall. Some highlights:
· On Tom: "He seemed unimpeachably righteous to me in his business suit, taller than Clint Eastwood, with curly, dark blond hair and blue eyes."
· On the chefs: "The crew nimbly slicing, slivering, plating, announcing each dish as it was presented - were too joyless, rushed, indifferent, possibly bored".
· On girls and boys dishes: "And I’m sure an anti-feminist plot can be found in analyzing which dishes go to the 'ladies' and which to 'the gentlemen,' in courses that don’t come in pairs." On the resy confrontation, next.>>
Saturday, May 3, 2008
The Week in Eater: Mob Stabbings, Ko Debacles, and Shutter CityIt's time for the Week in Eater, where we review some of the week's most newsworthy stories.
The Top Stories this Week: Who Goes There?: Pergola Des Artistes, When Good People Do Bad Things to Get Into Ko, The Shutter: American Grill/Go! Go! Curry, Adventures in Marketing: Swich, Mei Lai Wah Shuttered for Good, Eater Inside: Elizabeth, and The Gatekeeper George Atterbury and his Mob-Related Stabbing.
Friday, May 2, 2008
Ko-BOOM: Craigslist Tom's Appeal & The Momo' Ko Smackdown
"...The thought of reserving a table (or in this case two seats) at a restaurant and cancelling only to show up claiming to have a reservation is an act that has never crossed my mind. I was presented with a unique opportunity to have dinner with one of the most revered and well-known restaurant critics in this country, a terrific experience that I will always remember, and one that will be impossible to replicate. I would never risk ruining such an experience by showing up to a restaurant and falsely claiming to have a reservation, let alone having Gael be subject to such a risk and lie on my behalf.The Momofuku logs, next.>>
Thursday, May 1, 2008
When Good People Do Bad Things to Get Into Ko
Gael Greene bought her way into Momofuku Ko last night, but that's not where this gets interesting. It turns out we were at Ko last night, too (legit resy, secured online). So, let's play What If. What If...Gael Greene was the person who took Tom up on his offer of a seat at Ko in exchange for covering the tab. What if, despite sending it around to every blog in NY, Tom didn't get any takers initially and then canceled his resy. But, what if Gael then came calling at the last minute and Tom decided to pretend he still had the resy?
In they walk to Ko—rather, What if, in they walk to Ko, where they insist the system made a mistake (important admin note: the system doesn't make mistakes—anymore). What if, Gael still unrecognized, they do get seated and threw the whole machine into Defcon 5—Drew, chief of Momo Ops, showed up, Chang hurried to a secure bunker, etc.—and, worst of all, the poor couple who had snagged a last minute resy at Ko had to sit at a makeshift table up front. But, then, what if Gael and Tom's meal was comped. What if the house said: "If the confusion was our fault, please accept our apologies. If you tried to sneak your way into Ko, we don't want your money." [EaterWire]
Wednesday, April 30, 2008
> Ko-BOOM: The WSJ Review —Following Platt's lead, the Wall Street Journal files their Momo' Ko review after just one visit. But unlike Platt's piece, this is not an all out rave—the reviewer takes issue with the seats, the service, and the menu. [WSJ]
Tuesday, April 29, 2008
Ko-BOOM: One More Way of Getting into Ko
According to the Columbia Business School student who forwarded along the screen shot of this job posting, there is just one more day to apply to the summer internship at Momofuku. Posted back in January, the ad is for a summer marketing internship with the contact person listed as Mr. David Chang himself. Seems like the Momo' trifecta barely needs help in the publicity dept, but everyone can use free summer help. If you don't have access to Columbia's job boards, send your cover letters our way. We'll make sure they get to the desk of DC.
· All Momofuku Ko Coverage [~E~]
Ko-BOOM: Nice While it Lasted
The Ko giveth and the Ko taketh away. A few weeks ago, when the powers that be at Momofuku Ko added four slots to their resy site, those obsessively working the system to get a reservation figured their quest would be made somewhat easier. Psyche! Looks like we're back to the original 10 slots. But if you think about it, your chances have only been reduced infinitesimally. It's all red X's after the first 4 seconds no matter how many slots are up there. Just try to have some fun out there.
· Ko-BOOM: Momofuku Ko's New Resy Slots [~E~]
Monday, April 28, 2008
> Ko-BOOM: Desperate Times —Resy scalping is bad enough, but when the price of the reservation is spending an evening with and paying for this guy...we're not sure it's worth it: "I recently achieved what most have found impossible. I have a resi for two (2) at Ko this Weds. I am offering my one extra seat to anyone who wants to treat me to this most coveted dining celebration. You pay for the food, if we have fun I will pick up the tab for the booze." [Craigslist]
Wednesday, April 23, 2008
> Ko-BOOM: Gone in 4 Seconds —The Los Angeles Times' food blogger logs on at 7AM Pacific time every day to get a Ko resy, and after days of failures, she emails the powers that be. This is their response: "This morning there were several hundred people actively logged onto the system and all the reservations went in the first four seconds. With everyone trying to get what amounts to 14 reservations the odds of getting a seat are certainly slim but your internet connection speed is basically irrelevant." [Daily Dish]
Tuesday, April 22, 2008
> Ko-BOOM: New Dish Documentation —Like dozens of blogs before it, Food in Mouth photographs every dish of a recent meal at Momo' Ko. But here's where things change: we haven't seen at least four of those dishes on any other blog. We've heard that Chang has been serving different courses to different people within a party, but this is the first documentation of note. There's a soft shell crab, something referred to as lasagna, a shrimp dish, and more. Maybe Platt should have waited for one more go, eh? [Food in Mouth]
Monday, April 21, 2008
Ask Eater: Tipping at Momofuku KoHave a restaurant or nightlife question that you'd like the Eater readership to tackle? Send it in to tips@eater.com and it may just get the "Ask Eater" treatment.
· Ask Eater: 787 Seventh Ave. [~E~]
—photo credit
Thursday, April 17, 2008
> Ko-BOOM: Resy Auction —And from the land of terrible ideas, we have this proposition from Portfolio's Felix Salmon suggesting that David Chang should auction off resys to Momofuku Ko twice a week: "Rather than the first-come-first-served lottery, he could simply accept bids, over the course of the day from anybody wanting a reservation in one week's time, along with the preferred time that person would like to eat. If he serves say 30 covers per night, he could then accept the top 30 bids, and charge them all the same clearing price: he'd give the highest bidders their first choice on timeslots, but wouldn't charge them any extra. The clearing price would, right now, be well over $85; it might even approach the $400 level seen at Masa." [Portfolio]
Monday, April 14, 2008
> Ko-BOOM: Exceptions to the Rules —
The AP interviews Chang about the Ko resy system. He mentions the big names he has turned away, his hatred for resy scalpers, and the famous chefs he would have to let in: "Ruth Reichl, editor-in-chief of Gourmet magazine, asked David Chang for the hook up. Sorry, he told her. A former top Microsoft executive asked too. Same answer: Nope...'If my parents want to eat there, they have to make a reservation too. It's really quite simple.'...But what if the godfathers of food approached him _ French masters like Michel Bras, Pierre Gagnaire or Joel Robuchon?...'If Michel Bras came in and wanted to eat...what the hell are we supposed to do?...Those are the only people we'd actually consider.'" [The AP via FoxNews]
Friday, April 11, 2008
> Meanwhile on the Bruniblog —Bruni rejoices that he finally got into Ko! Does this mean he'll review the experience(s) and post it online, a la Platt on Wednesday? That's a no. But he will pontificate on the "verbiage" of the Momo' Ko egg: "...when one of the cooks, presenting one of the dishes, made reference to the 'hen egg' at its center. As opposed to what other kind of egg? A rooster egg?...Isn’t 'hen egg' sort of redundant, or at least just a little silly?...The 'hen egg' reference stood out more as a digression from, rather than an example of, the overall tenor of the place. But it sticks with me and amuses me." [Diner's Journal]
Wednesday, April 9, 2008
Ko-BOOM: Momofuku Ko's New Resy Slots
Last week we heard Momofuku Ko would be opening up new resy slots due to the higher demand for seats, and lo and behold, they did. Four extra slots each for two, four, and one seat reservations. Now Bruni's intern monkeys and cadre of friends trying to get a free meal out of him will have an easier time of it. And those of you who like eating late might have a good chance at getting that 10:20 spot. Or maybe the resys will just go in the first three minutes instead of the first two.
· All Momofuku Ko Coverage [~E~]
Week in Reviews: Chop Suey One Starred, Platt Gives Four to Ko
Bruni reviews the Renaissance Marriott's Chop Suey this week to see what consultants Zak Pelaccio and Will Goldfarb dreamed up for the menu. He spends the majority of his word count bashing the food, but according to Frankeriffic, the view of glorious Times Square alone merits one star:
"But we’d be sitting in a room that was New York all the way, its glass walls pressed up against the signature glow of Times Square....We’d be dazzled, at least by the scenery. And by the cooking? Well, our reaction might fall more along the lines of puzzlement, because Chop Suey, which mingles Korean and other Asian traditions, is an uneven mash of inspiration and clumsiness.And of course the Bruni doesn't pass on the chance to make a dig at the famous chef consultants: "The erratic results underscore the question of just how engaged such consultants get: of whether, once they’ve lofted a few ideas and cashed their paychecks, they feel any real pride of ownership or bother to follow through. I have my doubts." [NYT]...But sometimes food isn’t the primary consideration in deciding where to eat, and some restaurants have persuasive charms beyond the perimeter of the plate. Chop Suey is all about setting, a second-floor perch in the Renaissance Hotel that juts like a ship’s prow into a bold, brash sea of light."
Ko, Ago, and the Elsewhere, one click away
Thursday, April 3, 2008
Bruni Breaks Silence on Ko Resy Frustrations
"...you begin submitting a reservation request and then submitting it again...before all the other electronic requests, like sperms swimming furiously to be first to the egg, beat yours to the punch....Using a name not my own, I have tried this on several occasions, submitting requests between 9:58 and 10:02, trying to hit the right moment. By 10:02 or 10:03, I’m being told that all the reservations for the night just made available are gone, baby, gone.Who's doing Bruni's dirty work, next.>>
Wednesday, April 2, 2008
Week in Reviews: Bruni Lays a Deuce on Mia DonaThis week Bruni hits Michael Psilakis and Donatella Arpaia's new Midtown East joint Mia Dona and grants it two stars. The food is on the mark, the setup, awkward, but you just know that no matter what, offering high end food at mid range prices (with low end beer pitchers no less) is what really hits Frank's sweet spot:
"And if you step back to survey all of what you’re eating and all of what it’s costing — which, in the context of the restaurant’s East Side neighborhood, isn’t very much — you’ll find something else: a portrait of a rising young chef with more practicality than vanity, even though the acclaim that’s rushed his way over the last few years has given him ample reason to preen.There's nothing Brunz loves more than a celebrated yet accessible chef: "Mr. Psilakis even wants to start offering take-out and delivery. A lauded up-and-comer doing pappardelle to go? Good for him, and good for us." [NYT] Merkato 55, Commerce, and the Elsewhere, one click away.>>...While much of the food does justice to Mr. Psilakis’s talents, there’s nothing high-flown about it or the prices...In terms of pleasure per dollar, Mia Dona is as successful as any place he and Ms. Arpaia have worked on with or without each other."
Wednesday, March 26, 2008
Good News/Bad News: Momofuku Ko
1) Good News: Cleaned My Plate has one of the first food blogger reviews of the Ko, and she likee: "By the end of the course we were dipping pieces of crab from the other dish into the creamy and spicy dressing. If they sold bottles by the door, I would have bought two. Pea Soup with cannelloni of vegetables ruined me for any future pea soup I may try. It was, hands down, the best pea soup I’ve ever had...The triumph of the night, a reason in itself to try and secure a reservation and shell out $85 for the menu, was the shaved foie gras atop Riesling gelee, lychees, and pine nut brittle...It doesn’t get much better than this." [Cleaned My Plate]
2) Sort of Bad News: "We had a great time. The food was very good, even great at time...On the downside, I can see a lot of people thinking that $175pp (including wine pairing, tax and tip) is a lot for a meal you are eating at a bar. With very limited service. For that kind of money, you can have a good 3-star sit down meal and feel pampered. I think you need to be a certain sort of person to enjoy this place. Which sort of leads to the other negative...Now this may be a passing phase, but the crowd was a little too pretentious. The people on both sides of my group were trying to guess every ingredient and quizzed the chefs about too much of their every step. So much for the magic of the meal." [Eater Inbox]
The Really Good and the Really Bad, next.>>
Week in Reviews: Mas Gets the Deuce
Kalina, 09/07/05Bruni re-reviews four year-old West Village spot Mas, and upgrades it from one to two stars. It's just as graceful and energetic as when it first opened, but now the food is more nuanced and interesting:
"...there are restaurants with every bit as much vim and vanity after years on the scene as they had when they unveiled themselves, and Mas is a great example.Franktastic doesn't give Mas the old three because it isn't as "thrilling" as it could be (especially at those prices). Yet: "Four years along, the restaurant is still making fans. More than ever, it deserves them." [NYT] Mia Dona to the Fourth Power, Merkato 55, the Elsewhere, next.>>...It’s an example, too, of the favors that age can bestow on a restaurant, or rather the way a restaurant can use age to its advantage. In growing older Mas has indeed grown wiser. Its talented chef, Galen Zamarra, is making better decisions and his kitchen operates with more discipline than in 2004, when I gave the restaurant one star...
...For the most part this isn’t a restaurant for diners with big, blunt appetites. It’s for those who revel in little surprises and unexpected nuances, like the smoked celery root purée that came with grilled turbot one January night."
Monday, March 17, 2008
Great Moments in Dave Chang: The New Yorker Profile
As mentioned earlier, this week the New Yorker drops a mega piece on David Chang and the opening of Ko. Writer Larissa MacFarquhar follows team Momofuku around from weeks before the opening until the first friends and family night, and the epic, 8,000-word-plus profile includes an unwieldy number of details and revelations about the weaknesses and brilliance of our hero. Since the story is only available in print, we're going excerpt here for you aggressively, starting with an opening graf, then moving on to The Chang's ruminations on various subjects, like anger management and his girl (separately):"
Chang is only thirty, but in the past couple of years he has unexpectedly and, in his mind, accidentally and probably fraudulently, become one of the most celebrated chefs in the country. He is way too neurotic to handle this, however, so he compensates by representing himself as a bumbling idiot. He is five feet ten, built like a beer mug, and feels that most food tastes better with pork."Chang revelations, one click away.>>
> Chang Profiled —The New Yorker runs a typically epic profile on David Chang and Ko this week and, being the forward thinking publication that it is, piece isn't online. While you're waiting for the mail or a trip to the newsstand, Ed Levine published some of the choice quotes: "Mario Batali, who has opened twelve restaurants and appears on three television shows, has counseled Chang about coping with success. 'Mario’s big thing to me is ‘Dave, would you fucking be happy?’ He loves it. He loves life. I want to love life as much as Mario loves life,' Chang says. 'It’s not that I’m not happy; I’m just fearful for the future. I’m fearful that everything’s gonna be taken away.'" [Ed Levine Eats]
Friday, March 14, 2008
Board Wrap: Microwaved Salami and Processed Cheese· Dumpling House Finally Pulls it Together, Implements Ticket System [CH]
· Yelpers Discuss Meet-Up at White Rabbit, Redefine the word Insufferable [Yelp]
· Chowhounder Has Extra Ko Seats and Gives Them to CH Commrades [CH]
· Best Cafeteria Food: Bun w/ Ham, Cheap Salami, Processed Cheese, Microwaved [SE]
· Top Ten Anal Ways of Getting Better Restaurant Service [Zagat]
Thursday, March 13, 2008
Ko-BOOM: Resy's Go in Under 2 Min
The Momofuku Ko added a fun new feature: it shows the exact time you tried and failed to get resys. Today, the first seats released since Tuesday's Ko ResyGate went in two minutes at the latest. Could have been 30 seconds. Either way, chances of you getting a table anytime soon are looking downright bleak.
UPDATE: Official word from the Ko: "It sold out in one minute and 32 seconds. At 10:00am there were over five hundred unique users logged onto the system at the same time. The system got hit unbelievably hard and it survived."
· Ko-BOOM: Ko Resy Site Live [~E~]
Wednesday, March 12, 2008
> Ko-BOOM: Still Hope —This just in from the tipline: "Ko-ancellations do happen. I just picked up a two-top for 9:00pm tomorrow night." Cancellations— resulting in new prime open seats—could be a by-product of the new ID rule forcing resy scalpers and those who made multiple resys to hand over the goods. [MomofukuWire]
Tuesday, March 11, 2008
Ko-BOOM: Wrap UpWhat a day. Those of you who managed to refresh at the right moment and scored the choice resys, well played. The rest of you, meet us back here tomorrow. Unless that is you were never able to set up an account; we're not sure what the story is there. Seven hours in, there are already resy scalpers in the comments, on Craigslist, and eGullet, and one can witness the entire spectrum of human emotions splayed out in the comments. Anger (at us, at Momofuku, at the scalpers), joy, doubt, self righteousness, and of course, greed. These sum it up:
Best comments of the day, next.>>
> Ko-Boom: Resy Scalpers —Annnd, we already have our first resy scalpers for two seats at Ko. Commenters jumped in early to this game, but the rest will most likely play out on Craigslist and TableExchange: "I have reservations on Thursday night for Momofuku Ko that I might not be able to use. It is the night after opening night and the best offer gets it. I will accept paypal. Email me if you are interested and your offer." [Craigslist]
Board Wrap: Will Choice Eats Be Amazing or a Total Nightmare?· Choice Eats Could be Hipster-Infested Clusterfuck [Chowhound]
· For the Love of God, How Does Unopened Ippudo have 4 reviews? [Yelp]
· Scoring a Ko Resy 'Like Getting into College' [eGullet]
· Go to the James Beard Awards, but Not for the Food [eGullet]
Ko-BOOM Coda: Week One Fully Booked
2:15 PMThat's all, folks. See everyone back here tomorrow, 10 AM sharp!
· Ko-BOOM: Is Someone Attacking the Momo Server? [~E~]
· Ko-BOOM: 120 Minutes Later; Ko Server, Resies Intermittently Available [~E~]
· Ko-BOOM: The Resy Site is Live [~E~]
Ko-BOOM: Is Someone Attacking the Momo Server?
We just had a chat with Drew Salmon, the Momofuku official who has been overseeing Ko reservation ops, to get his reactions to the shitshow in progress at http://reservations.momofuku.com. Turns out that, get this, someone is actively trying to crash the site:
The word from the hosting/it provider is that the site is currently under a 'denial of service attack.' Of course we planned for the site to be busy and we tested the heck out of the application but—apparently—there are just some things that are very, very, difficult to guard against. Currently we are trying to identify the attacker(s) and bring the system back online. Even if we spent another “x” amount of dollars or used something like “opentable” the reality is if someone really wants to bring down a site then it will go down. It happens often. The bottom line from our end is that we are really sorry for the inconvenience. That someone has chosen to attack the site is unfortunate for a variety of different reasons.The non-tech speak, up next. >>
Ko-BOOM: 120 Minutes Later; Ko Server, Resies Intermittently AvailableIt's been two hours since the Momofuku Ko online reservations system went live. In these 120 minutes—that none of us are ever getting back—there have been incredible highs and crushing lows as some have scored week-one reservations and others have been pounding their browser refresh buttons only to meet with the kind of frustration usually associated with logging onto ticketmaster.com during an early morning ticket release.
Updates on the state of affairs at http://reservations.momofuku.com will continue throughout the day. For now, things remain extremely dicey. As confirmed by Ko officials, who have relocated to their situation room, located roughly 300 feet directly below Momofuku SSam Bar, there are still reservations available, but password protection and site access remains intermittent.
· Ko-BOOM: The Resy Site is Live [~E~]
Ko-BOOM: Ko Resy Site Is Live
Available 2-tops, 10:54 AMGet your credit cards ready: the wait is over. The Momofuku Ko reservation site just went live at http://reservations.momofuku.com/. It subsequently crashed, but looks like the tech problems have been worked out. The site will open up tables for a week to the day every day at 10 a.m., so if you can't get in today, have those interns and assistants ready tomorrow morning. Place is closed on Tuesdays. [MomofukuWire]
UPDATE 10:08AM: The site is back up, but the CAPTCHA on the account creation screen isn't coming up. Office-wide meltdown in progress at Eater HQ.
UPDATE 10:10AM: Oh, the humanity: an eGulleteer has scored a precious 7:30PM reservation for March 14. Keep trying, people.
UPDATE 10:11AM: Official word: "The server is getting pounded."
UPDATE 10:23-24AM: Two Eater commenters have scored. As a public service, please do let us know what times and dates have been procured. Merci.
UPDATE 10:27AM: Uh oh. This is going to leave a mark. Per an Eater commenter, "if you put in your cc number and the server errors out before you complete the registration, it won't let you go back in and continue the registration. it says your cc has been used. wtf!?" Handy tip: early word is that any 15-digit number works to secure a RESY.
UPDATE 10:28 AM: Email from team Momofuku: "Ahhhhhhhhhhhhh!!!!!!!!!!!!!!"
The complete liveblog insanity continues after the jump. >>
Monday, March 10, 2008
> Ko-BOOM —Patient kiddies. Official word now puts the launch of the resy site at tonight or tomorrow morning. Bad news: your refreshing nightmare continues. Good news: opening night tables still available. [Momowire]
Saturday, March 8, 2008
The Week in Eater: Zak-O-Matic, Ko Unleashed, Shake Shack Hits the UWS
It's time for the Week in Eater, where we review some of the week's most interesting and newsworthy stories via a convenient and attractive photo gallery.This week's top stories: The Pelaccionator, Good News at Elettaria, re-Deathwatching of Maremma, First Glimpses of Sheridan Square, Shake Shack UWS, Terroir Finally Opens, Momofuku Ko Mania, and Minetta Gets Bought.
Friday, March 7, 2008
> KO-BOOM —The Momofuku Ko resy system will go live in the next 90 seconds. Kidding. We're told the system is still being tested and tweaked. It is now safe to get some lunch, walk the dog, what have you, as the site is not repeat is not going live in the next couple of hours. And...exhale. [MomoWire]
Thursday, March 6, 2008
Board Wrap: 'Pretty much any type of cuisine, But in Nacho Form'· On Chang, Reichl, Sous Vide, and Semantics [eGullet]
· Is the WSJ Right about Manhattan's Crap Wine Pairings? [Chowhound]
· Yelpers Weigh in on Shake Shack in the UWS, Mets Stadium [Yelp]
· Roaches, No Ice, 'Randy' Workers at 2 by 4 [Shameless Restaurants]
· Best Resto Concepts: Intl Nacho Town, Dim Sum with Animal Parts [Serious Eats]
Wednesday, March 5, 2008
KO-BOOM: Online Resy System Sneak Peak!
Funny, with all this talk of Momofuku Ko and its friends and family week that is redefining the very notion of a VIP event, we've been thin on content related to Ko's Fort Knox-like system that gets civilians access to the joint. Chang has said the reservations system will be online only, completely democratic, with reservations offered exactly one week in advance and no more. But what of the effen URL for this thing and when does it go live? Those questions, friends, we cannot yet answer with a degree of specificity that will sate your anticipatory fury. But we know this (and this is all we know): The system will go live sometime between now and Saturday and we'll have that URL for you here as soon as it does. Furthermore, feast your eyes on this screen shot (and this one) of the test site, leaked to us today by a secret mole we have insid—ok, fine, that Chang sent over. It's glorious, no? And as for all these open slots, think of it like that moment just before tickets for the Rolling Stones at the Hammerstein went on sale. It'll never be this easy ever again.
· KO-BOOM: From the Desk of Dave Chang [~E~]
KO-BOOM: From the Desk of Dave Chang
You did get the email, right?
Tuesday, March 4, 2008
KO-BOOM: Night 2, A-Listers EverywhereJust as riveting as Momofuku Ko food shots now starting to pop up in photostreams are the pictures of the people who got coveted invites to the friends and family preview. It's the A-list invite of the decade, people, and as you can see from night two, Gourmet editor-in-chief Ruth Reichl (first from the right) and Spotted Pig poobah Ken Friedman (third from the right) already stopped in. 10 points per VIP you can spot in this photo.
· Momofuku Ko Photoset [Kathryn Yu/Flickr]
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