The Table
The Table Nedir?
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L├╝tfen listeden bir mutfak t├╝r├╝ se├žin (veya t├╝m├╝ i├žin bo┼č b─▒rak─▒n)
Fiyat Aral─▒─č─▒
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The Table s─▒radaki yemek deneyiminizi se├žmek i├žin en iyi ara├žt─▒r.

Profesyonel restoran de─čerlendirmelerini al─▒yor ve analiz ediyoruz

Ak─▒ll─▒ algoritmam─▒z her restorana i├žin bir de─čerlendirme puan─▒ olu┼čturuyor

T├╝m restoranlar─▒ kullan─▒c─▒ dostu bir tabloda g├Âstererek, o ┼čehirdeki en iyi restoranlar─▒ se├žmenize yard─▒mc─▒ oluyoruz

Bir sonraki yeme-i├žme mekan─▒n─▒z─▒ ke┼čfedin

Yerel uzmanlardan restoran ├Ânerileri al─▒n

L├╝tfen listeden bir ┼čehir se├žin
L├╝tfen listeden bir mutfak t├╝r├╝ se├žin (veya t├╝m├╝ i├žin bo┼č b─▒rak─▒n)
Fiyat Aral─▒─č─▒
163 1st Ave (at E 10th St)
New York, NY 10003
United States
(harita) (212) 500-0831
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"
What will you enjoy more? A once in a lifetime meal that involves some chickpea miso that the chef invented last Tuesday, or that weekend by the pool at The Delano? Only you can decide.
Chris Stang
The Infatuation

* Ele┼čtirmen Yorumlar─▒

  • "
    Chang Gets Fancy But Keeps His Edge at Four-Star Momofuku Ko

    Eater

    91
  • "
    What will you enjoy more? A once in a lifetime meal that involves some chickpea miso that the chef invented last Tuesday, or that weekend by the pool at The Delano? Only you can decide.

    The Infatuation

    84
  • "
    Chang and his cooks personally serve these dishes, giving dour, somewhat perfunctory descriptions of them, the way waiters at fancy restaurants are supposed to do.

    New York Magazine
    90
  • "
    Although dinner at Ko is a two-hour, eight-course, full-throttle commitment, itÔÇÖs also an experiment in subtraction, in calculating which niceties can go without the enjoyment ebbing as well.

    New York Times
    89
  • "
    WhatÔÇÖs even more evolutionary about Ko is how harmonious ChangÔÇÖs concoctions have become. ItÔÇÖs like watching Andy Warhol turn into Rembrandt. ChangÔÇÖs two other Momofukus (Noodle Bar and Ss├Ąm Bar) wow with power: strong, unique, head-turning flavors that utilize pork the way other chefs use butter.

    Time Out
    90