Momofuku Ko is the smallest (but most exclusive) of David Chang's Momofuku restaurants.
There is only room for 12 patrons at a time, and they sit at a kitchen counter and are served by the restaurant's chefs, who set a tasting menu for the night.
Jean Georges has won rave reviews from New York's top foodies. New York Magazine called the food "astonishing creations" and claimed that "nothing you encounter will fail to awe."
The restaurant describes itself as a "uniquely American restaurant whose inspiration lies in the countryside of France."
Every day the team behind The French Laundry creates two unique nine-course tasting menus. The menus are a chef's tasting menu and a vegetable tasting.
Yet another of David Chang's creations, Momofuku Ssam Bar "is a casual, loud restaurant with an inventive menu that is constantly changing," according to the restaurant's website.
The restaurant only accepts reservations if patrons want to order a group dinner: bo ssam pork shoulder or the whole-rotisserie duck.
Chef Daniel Boulud's namesake restaurant focuses on the chef's upbringing in the French countryside. Daniel is Boulud's three Michelin star restaurant.
Critics lauded the addition in 2006 of Daniel Humm as executive chef at the famed eatery. Humm added some exciting menu changes when he took the helm, including a suckling pig tasting menu.
