Having previously tried the restaurant’s tasty house-made fruit sodas, we replied that we preferred something fruit-infused. Upon our arrival this past Saturday, we were thoughtfully presented with a blueberry, kumquat and rum drink. The night was off to a good start. All eight Kappo diners arrived in pairs promptly at 7:30 PM (there’s just one seating a night) and we were seated in an L shape at the bar to the side of the main dining room.
Carmichael, a Barbados native and WD-50 alum, introduced some Caribbean flair to the seafood- and pork-centric menu. Chunks of green banana and lobster floated in a bold green gazpacho-like broth as a fourth course. The fifth course - rice porridge with cuttlefish and mushrooms – served as a creamy gateway to the richer middle part of the meal. The eighth course, a take on mofongo (mashed fried plantains) incorporated pork fat, garlic, muddled lobster broth and chicharones. That course also included a fun interactive part, in which the (rather tipsy) diners mashed their own portion of plantains, pork fat and garlic with a mortar and pestle.
|The magic bread|
Now, nothing in the world of David Chang may top a visit to Ko, but at less than half the price, this tasting-menu may be the new hot ticket.
Details: The tasting menu is served Tuesday through Sunday at 7 PM. Make reservations online here. The dinner is $95 per person which includes that first cocktail, but additional beverage pairings are an extra $75.