MUST EAT HERE

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  • 05.18.12 - i don’t know why but there’s a very scandanavian feel to parish hall, with the crisp white walls, light timber table tops and fresh flowers. i get flashes of ikea in my mind, but a way more elegant version. yet another produce driven brooklyn joint, brought to us by the guys at egg around the corner, the food here is as delicious as it sounds. i probably had the best piece of duck here i’ve had in this city, it was cooked to utter perfection – crisp skin, tender and juicy, and accompanied beautifully with beets and greens. the lamb rilette was a bit too rich for me, but i could appreciate the effort and craft it took to prepare such a dish. the meals are inexpensive and extremely well crafted, and i have a feeling they will be different everytime i return.

    05.18.12 - i don’t know why but there’s a very scandanavian feel to parish hall, with the crisp white walls, light timber table tops and fresh flowers. i get flashes of ikea in my mind, but a way more elegant version. yet another produce driven brooklyn joint, brought to us by the guys at egg around the corner, the food here is as delicious as it sounds. i probably had the best piece of duck here i’ve had in this city, it was cooked to utter perfection – crisp skin, tender and juicy, and accompanied beautifully with beets and greens. the lamb rilette was a bit too rich for me, but i could appreciate the effort and craft it took to prepare such a dish. the meals are inexpensive and extremely well crafted, and i have a feeling they will be different everytime i return.
  • 04.04.12 - hard to get into, yes. hard to eat, NO. ko is quite simply one of the finest meals i have had so far, a perfect celebratory degustation dinner to mark my one year anniversary of living in new york. the meal is chef’s table style, and as these three chefs serve you their constructions, they describe each plate with care and affection. food conversation is encouraged, they seem to genuinely care what you think about what you’re eating. i didn’t need to say much, they could reed my overjoyed expression on my beaming face. if you do make it in, these are the creations that await(yes, opt for the matching wines). it all does a very good job at reminding you why they have two michelin stars and are 65th in the world.- lobster ceviche with chili oil & chicharones - mushroom soup with smoked mussel, tempura sardines & aioli- scallops sashimi with a coconut and celery purée with celery tips & cucumber snow - uni and rolled pork with mustard greens, and honeydew balls with a dashi broth - smoked egg(precisely cooked at 4mins and 45secs), roe, confit onions & fingering potato chips - beet glazed mackerel with puffed black rice & beet purée - seared halibut & char-grilled fern tips with spicy onion shiso leaf salsa - pomegranate glazed duck with pumpernickel dusted turnips & mustard greens - lychee, reisling jelly & caramel bits with grated foie gras - rhubarb cubes with goat’s cheese & coriander short bread, crumbled pistachios & goats milk sorbet (AMAZING) - chamomile & ginger ice cream with chamomile foam

    04.04.12 - hard to get into, yes. hard to eat, NO. ko is quite simply one of the finest meals i have had so far, a perfect celebratory degustation dinner to mark my one year anniversary of living in new york. the meal is chef’s table style, and as these three chefs serve you their constructions, they describe each plate with care and affection. food conversation is encouraged, they seem to genuinely care what you think about what you’re eating. i didn’t need to say much, they could reed my overjoyed expression on my beaming face. if you do make it in, these are the creations that await(yes, opt for the matching wines). it all does a very good job at reminding you why they have two michelin stars and are 65th in the world.
    - lobster ceviche with chili oil & chicharones
    - mushroom soup with smoked mussel, tempura sardines & aioli
    - scallops sashimi with a coconut and celery purée with celery tips & cucumber snow
    - uni and rolled pork with mustard greens, and honeydew balls with a dashi broth
    - smoked egg(precisely cooked at 4mins and 45secs), roe, confit onions & fingering potato chips
    - beet glazed mackerel with puffed black rice & beet purée
    - seared halibut & char-grilled fern tips with spicy onion shiso leaf salsa
    - pomegranate glazed duck with pumpernickel dusted turnips & mustard greens
    - lychee, reisling jelly & caramel bits with grated foie gras
    - rhubarb cubes with goat’s cheese & coriander short bread, crumbled pistachios & goats milk sorbet (AMAZING)
    - chamomile & ginger ice cream with chamomile foam
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