It had quite some time, actually way too long, since I visited the old Ko. So the memory may have faded slightly but it still feels like the new Ko is an entirely new restaurant – the more grown up and refined version of the original. The new space is industrial yet quite homey and I can’t wait to visit in summer when I hope the garage doors will be open. Service is much more friendly than I remember and the chefs a bit more chatty. Of course everything that we ate was fantastic and its difficult to pick favorites, but I am a sucker for soft scrambled eggs. Keep an eye on the reservations as we got lucky fairly last minute. And it didn’t photograph well, but I cannot fail to mention the very unique take-home menu presentation.

Aperitif – verjus, cappelletti, soda

Apple soda

Lobster paloise. Tartlet

Vegetable roll

Millefeuille

Madal – green chile, shiso, consommé

Razor clam – pineapple, basil

Beet – brown butter, anchovy, furikake

Venison – fermented black bean, Brussels sprouts

Mackerel sabazushi – ginger, dashi ponzu

Mushroom – scallop, asian pear

Soft scramble – potato, osetra, herbs. Bread and butter

Celery root – black truffle, tandoori

Branzino – artichoke, sumac, yogurt

Lobster – sweet potato, tonsure, sauce

Foie gras – lychee, pine nut, riesling jelly

Duck – lime pickle, watercress

Clementine – campari

Coconut – banana, rum

Mignardises