Ko

koI have been to all the David Chang restaurants in NYC except for Ko.  Then Ko closed and reopened.  Kind of bummed I missed the first Ko but beyond thrilled I got to do the wine dinner at the new Ko.   The sommelier, Jordan Salcito first picked the wines and then the executive chef, Sean Gray (and of course David Chang) then put together the menu.  Some of the things we ate were honestly epic.  The wines were pretty damn awesome too.  It was a long meal and I will try and recall as much as possible.   The new room is fantastic.
champagneWe began with some champagne that paired well with the rounds of canapes.  Prevost La closerie “Les Beguines”

canapesThe first group were yakitori skewers.  Grilled mushrooms and bacon wrapped scallions.  I believe the other was a quail egg that melted in your mouth and a meat.

canapes1Wrapped crispy phillo dough stuffed with a melted cheese and a dot of truffle oil and something potato oriented.

canapes2This last grouping was incredible.  Vegetable shiso wrap, small tartlets with caramelized onions, melt in your mouth phillo dough layered with roe and creme fraiche and then a stuff crispy green cigar.  The beauty of the plate alone takes your breath away.

fish and trufflesThis dish was a poached white fish in a white sauce and shaved black truffles over the top.

oystersPlump oysters that slid down your throat.

wineUp for another wine.  A Dreissigacker Reisling Frocke, Rheinhessen, Germany 2013.  Crisp and delicious.

sushiThis photo does not do this raw platter justice.  A whole raw fish that had been opened up and stuffed with sushi that was so buttery that it glistened.  Lots of beautifully prepared raw vegetables on the side to wrap with your fish and some dipping sauces.

seaurchinUni sitting on top of a puree of watercress.

morewineTime for more wine.  Moreau-Naudet, Chablis 1er cru Forets, Burgundy, France 2011.  Love this label

omelet:caviarA light soft rolled cheese omelette served with a dollop of caviar and a sweet tart creme fraiche.

quailNow the main courses begin.  Two beautifully roasted pheasants.

chickenandpieThis was then served to each of us.  A slice of pheasant with foie gras and black truffle.  Accompanying this was a slice of pheasant stuffed pie that was like an English pie.  The pie was so incredible that I did not want to finish it.  Just layers of goodness.

last bottleA switch to red wine.  Stella di Campalto, Brunello di Montalcino, Tuscany 2007

steakNew York strip served with a roasted onion.

breadA must with a steak is creamed spinach tucked inside this beautiful piece of bread that was like a challah parker rolls.

potatoesTwice baked potatoes.

fennelTime to cleanse the mouth.  Fennel and clementines.  I really loved this.  Simple and fresh.

sherbertVanilla ice cream with an orange flavoring on top.

one more wineCome on another bottle of wine.  Karthauserhof, Eiteisbacher “Karthauserhofberg” Riesling Auslese Ruwer, Germany 1998

sugarpieSugar pie with a scoop of gelato.  The crust was incredible.  You can tell that the chef had trained with someone in England.  Very much like the pies in Britain.

cookiesCookies just because we should have a few more bites.

allwineLet’s finish off with a glass of d’Oliveras, Terrantez Madeira from Portugal 1977.  Here is a photo of all the bottles.

All and all a wonderful evening.  I wish I had better details of everything we ate but the pictures give you an idea of how incredible the food was.  Funny enough I did not leave feeling full.  Maybe I have just got better at the pace.  I definitely did not finish my plate except for the peasant on everything.  All and all I might just have to go back sooner than later.