Do you remember the 2010s? You were obsessed with going to speakeasies, you still loved updating your Facebook status, and David Chang was the hottest chef in town—make that the world. That highly specific era of renegade chef-driven restaurant culture is very much over, as made clear on October 24, when Chang revealed that he will close his fine dining flagship in New York, Momofuku Ko. One of the most influential chefs of the past 20 years, Chang built a global network of Momofuku restaurants and updated the template for the modern celebrity chef. But after a series of closings since 2020, he’s left with just a handful of sit-down restaurants.
Opened in 2008 in New York City’s East Village, Ko was Chang’s third restaurant and his first dedicated to fine dining. “Ko looks to the future, ignoring the old rules and beckoning epicures open to new ones,” then-Times critic Frank Bruniin an early three-star review, which described the spare tasting menu spot as Chang’s “low-key coronation.” In 2009, the restaurant earned two Michelin stars, which it has retained ever since. Chang showed up to break the news of Ko’s closure at the October 24 staff meeting, . “There’s nothing the restaurant has done wrong,” he reportedly said. “I think part of it is ending things on a high note.” November 4 will mark Ko’s final dinner service.
A statement from Momofuku sent to Bon Appetit suggests that Ko fell victim to a changed restaurant landscape. “The culinary world,” reads the statement, “is much different than it was 20 years ago.” When Chang opened Momofuku Noodle Bar in 2004, he played a major role in shaping today’s dining scene by serving cheffed-up takes on comfort food made with well-sourced ingredients and served with a considerably more approachable (or at least stripped-down) aura than other fine dining spots of the day. Ten years after Noodle Bar’s debut, food writerthe impact of Chang’s iconic pork buns by noting that they were “now a part of our modern American restaurant vernacular.”
While American high-end dining of the time was fussy and thoroughly obsessed with the cooking of France and greater Europe, Chang introduced a daring vision of gastronomy to a younger, decidedly more punk rock customer base: Substitutions were refused, vegetarians were, frankly, unwelcome, and good food took precedence over comfort and over-the-top displays of hospitality. Chang experimented with flavor and technique, blending high and low (bacon was a frequent flier on those early menus, before bacon was, like, a thing; a signature Ko dish is a soft-cooked egg served with caviar and fingerling potato chips) to theand diners. Chang inspired a generation of chefs with his irreverent, delicious, boundary-breaking cooking. Now this kind of pseudo-scandalous approach underlines an entire era of “casual” and “dinner party” fine dining. At the time, it was nothing short of revolutionary.
Momofuku Ko’s imminent shuttering caps a wave of closures for the Momofuku restaurant group that began in 2020. That May saw the closure of Momofukuin Washington DC and into the space formerly occupied by the Bar Wayō. “This crisis has exposed the underlying vulnerabilities of our industry and made clear that returning to normal is not an option,” the company at the time, in reference to the COVID pandemic and its . If Chang’s early years were driven by a desire to innovate and break barriers, his more recent ones have been shaped by the difficulties of running restaurants during and after a brutal pandemic. in Australia and New York’s both shuttered in 2021. His three-story Toronto Momofuku location , as did . Earlier this year the relocated closed as well.