Serious Eats - seriouseats.com

Testing the shun and mac for their sharpness by slicing tomatoes is only a test of their factory edges. Any knife can be sharp if you maintain it well and know how to sharpen it. The most important thing is how it feels in your hands and how it makes your hands, wrists, and fingers feel after going through mounds of onions, garlic, carrots, potatoes, etc. Does any part of the heel rub up against your hand? Is it too heavy? Is it not heavy enough? Does the handle slip in your palm? Even if a knife stays sharper longer (which you wouldn't know until you test both for a week, in which case I'd be surprised if any company would let you return it), it may be that the steel it's made of is a little harder in which case it'll stay sharper longer but will also take longer to sharpen once you do have to sharpen it. It's a give and take. Feel is much more important. Personally I like MACs more than Shuns.

Tia Pol in Chelsea for tapas and Le Zie, also in Chelsea for Italian

One word/name: Gari. Especially if you like Sushi Seki, the cjef there trained under Gari. I've been to both and think Gari's better. There are several locations. They're all good but there's something about the tiny original that I love. Be sure to try and track down Gari himself if you can. He's not always around.

Hi All-

Just wanted to throw in my two cents. In a nutshell, the place is superb. To Heather, the only thing to do is continuing to refresh. Maybe get an intern at your job to do it for you, it's nuts.

I actually got the chance to go the day after it opened to the public. Here's my pre-review (just a quick post to let people know I ate there and would be posting about my experience there) and main review. Unbelievable is one of the many words to describe it.

http://aftertastebysherry.wordpress.com/2008/03/14/breaking-news-visit-to-1-day-old-momofuku-ko/

http://aftertastebysherry.wordpress.com/2008/03/15/momofuku-ko-lightning-strikes-a-third-time/

Happy eating!,
Sherry