Foodist Colony - New York City's Restaurant Newswire

Mother's Day Brunch

Sun, 11 May 2008 22:05:07 GMT

We had both families over to celebrate Mother's Day. It was a challenge to create a menu for the three mom's, mine, Lon's, and Kasi (Lon's sister and new mom). My mom is allergic to lemon and lime, Lon's mom cannot have any balsamic or red wine vinegar or red onion, and Kasi keeps kosher.

~~Mother's Day Menu~~

Watercress, Cara Cara Navel, and Edamame Salad
Veggie & Goat Cheese Sandwiches
Mini Spinach Laguiole Quiche
Maple Bacon
Ancho Cornmeal Crusted Tilapia
Cream Cheese Pound Cake

The Watercress, Cara Cara Navel, and Edamame Salad is one I will have to write a recipe for, probably soon. The salad is mainly just those three ingredients, which looked beautiful together, with a vinaigrette, made from freshly squeezed juice, Orange Muscat Vinegar (from Trader Joe's), Honey Dijon Mustard, ground ginger, and salt and pepper. My mom ate several helpings of it and was totally impressed.

The Veggie and Goat Cheese Sandwiches are one of my vegetarian favorites. They are great to mostly prepared the day before, fire roasting orange and yellow bell peppers, grilling zucchini with garlic powder, salt and pepper, and grilling Japanese eggplant marinated in white wine vinegar, olive oil, thyme, and oregano. Today, we just assembled them by spreading herbed goat cheese on Semolina bread and stacking the veggies.

I wrote the recipe for the Mini Spinach Laguiole Quiche and you'll want to use it. This platter was cleaned out super fast and they are really adorable.

Mini Spinach Laguiole Quiche

1/2 cup butter, softened
3 oz cream cheese, softened
1 cup all-purpose flour
1/2 (10 oz) package of frozen spinach
3 large eggs
3/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Laguiole or cheddar

1. Cream the butter and cream cheese together. Add flour and mix until well blended.
2. Form 22-24 balls (about 1") and refrigerate for 1 hour. Preheat oven to 350 degrees 20 minutes before dough is done chilling.
3. While the dough is chilling, cook spinach to package instructions, drain well and set aside.
4. When dough is ready, press into the bottom and sides of the mini muffin pan (sprayed with non-stick).
5. Whisk together eggs, cream, salt and pepper. Stir in cheese and spinach.
6. Spoon egg mixture into each cup. Bake for 20-25 minutes, until golden brown. Let stand for 5 minutes before serving.

I asked Lon to make the time consuming Maple Bacon because it is just awesome. Of course, my dad ate way more bacon then he should have.

Lon also made a great Ancho Cornmeal Crusted Tilapia with a Raspberry Aioli. Of course, he did not write down his recipe, and I doubt I'm going to be able to get him to.

We finished with a Cream Cheese Pound Cake, a recipe from Nick Malgieri's Perfect Cakes. It was very dense which apparently, everyone really liked.

It was a really lovely brunch and I would make any of these dishes again. If you haven't had enough yet, check out our menu from last year.

Happy Mother's Day to all the wonderful mother's out there!

Japanese for "sweet"

Sun, 11 May 2008 22:04:52 GMT

“It changes all the time,” warns Kelli Bernard of Amai Tea & Bake House.

Spoken like a true Sweet Freak, it’s just not that easy to declare one — or three or five — favorites from the menu. And it doesn’t help that she has a selection that’s as meandering as it is delicious. But here, she does her very best to steer us towards her must-eats:

1) “I have to say the green tea cupcakes because those are crazy popular. They’re bright, so they’re perfect for spring.” But don’t shrug off the lavender chamomile or chocolate & peanut butter options.

2) “People come in all the time just for our croissants. A lot of bakeries buy the dough for their croissants, but we make ours from scratch.” I had a chocolate croissant: indeed, insanely buttery and decadent.

3) “Tea cookies are our specialty. We have seven different kinds, and those are really good.” Made from tea leaves and spices: green tea, earl grey & currant, hojicha & sesame, lemongrass & ginger, white tea & strawberry, chai almond and rooibys & vanilla.

I can’t help but feel we’re neglecting a lot of really great stuff though. What else?

“It’s hard to pick because it’s whatever you’re in the mood for!” But just to show you how eclectic and irresistible the menu is, she rattles off a few more sweets you should try: mango & pineapple parfait, mandarin brownies and the green tea muffins.

171 Third Avenue
212.863.1696

Cinco de Mayo @ Crema Restaurante

Sun, 11 May 2008 22:04:03 GMT

Every year Cinco de Mayo rolls around, I bemoan the drunken debauchery that ensues and wearing my "party pooper" hat, delight in telling anyone within hearing distance that Cinco de Mayo isn't such a big deal in Mexico and that it is not their Independence Day (that would be Sept 16, dear misinformed reader). So why then do we care so much about Cinco de Mayo to celebrate it? I don't know, but probably because Americans love any excuse to break out the booze and get smashed.

Anyway, after getting wind of the special Mexican five-course prix-fixe meal with a French twist at Crema, my sentiments towards Cinco de Mayo shifted to the positive. And get this, as if that doesn't sound appetizing enough, each course comes with a Milagro tequila pairing. As chef Julieta Ballesteros explains in this article, this week-long festival pays tribute to the former Austrian archduke Ferdinand Maximilian who ruled Mexico from 1864-1867 and left behind a French culinary stamp before his tragic end. So enough talking, let's get on with it!

First off was the chipotle-lime French onion soup pictured above (call me stupid, but I didn't realize the French actually came up with French onion soup, after all they weren't responsible for French fries, right?). If you've had enough of too heavy, too cheese laden French onion soup, then this is welcome relief! The chipotle-lime provided quite a strong kick and a fiery start to the meal. Next came the duck enchilada suiza topped with pieces of foie gras (what could be more French than that?). Been a while since I had this delicacy, so I was left yearning for more after eating my allocated one piece. Never mind that I am on a diet. Props to Crema too for the presentation of this dish.

I should probably mention the tequilas that accompanied the first two courses. The first one was a French lavender Milagro mini-margarita, then accompanying the foie gras was a pear infused Milagro silver. Both were pretty smooth and delicious, though not too overpoweringly strong. The waiter gave us actual pear slices soaked in the tequila too, for good measure. This all changed with the tequila for the next course which was a thin slice of chorizo frisse with greens. The pairing for this was tequila au poivre - yes, you read right - "with pepper"! Totally made my head spin, 80 proof liquor infused with black pepper. That was really hot, whew! (searching for a glass of water). Also, if you click on the photo to enlarge it, you can actually see the bits of pepper floating around.

The last main dish was queso flameado ala francesca, a baked casserole of Chihuahua cheese and mushrooms served with tortillas. Among all the main courses, I liked this one the least. To compensate, the accompanying full-bodied Milagro Anejo (which was poured into big wine glasses, up to this point we were drinking the tequilas from miniature containers) hit all the spots and kept me warm and happy while I pondered how the people in the Jalisco region of Mexico cope with all the tequila in their midst.

Lastly, time for dessert. Tonight's offering was crepes con cajeta y nuez (crepes with caramel and nuts) with pear slices topped by ice cream. It wasn't as sweet as I had hoped for (well, it did say caramel so expectations were raised), so left me feeling somewhat flat. Nevertheless, glad I forsook my usual stuffiness and came out on a fun, delicious, and refined way to celebrate Cinco de Mayo. A toast to Crema's novel, brilliant concept and Milagro's wonderful libations.

Vegetarian Dim Sum House

Sun, 11 May 2008 22:03:57 GMT

That is #6 (rice with bean curd and pepper) from the rice dishes listed on Vegetarian Dim Sum House's menu. I've developed quite a liking for it (preferably with white rice, although brown rice is also an option), and in the interest of healthier dining, I've been going to this big, sparsely decorated restaurant for the past few Sundays. That black stuff is mushroom or fungus, I need to show the photo to my Chinese teacher to make sure :-D. Other rice dishes I've tried are rice with bean curd and curry sauce (also good) and rice with spicy bean curd (never again, too much celery!).

Oh yes, the vegetarian dim sum dishes. There is a wide assortment, but it's pretty much hit-or-miss. I liked the fried turnip cakes, but not much else. Somehow the fake (oops, "mock") meat doesn't do it for me. Moreover, just because it's vegetarian doesn't mean it's healthy if it's deep fried and greasy!!! Vegetarian Dim Sum house also serves dishes made of mock chicken, mock pork, mock beef and even mock seafood - so in a sense it's heaven for vegetarians. For now, I'll stick to my usual #6 and papaya juice for a cheap, filling lunch option.

Mother's Day Gift

Sun, 11 May 2008 22:02:28 GMT

I had no idea what to expect. This year was a total winner. An espresso machine. Super strong, user friendly and delicious. I am looking forward to mornings and being able to just walk into the kitchen and get a fantastic cup of joe. I have the French press but just put it in the closet for a hiatus. The side gift was beans from Joe's, Gimme Coffee and 9th Street Espresso. Three of the best coffee places in NYC. Delicious!

Willis Loughhead Brings Nose-to-Tail Fare to Country

Sun, 11 May 2008 22:00:40 GMT

Ever since he started buying whole animals, Willis Loughhead, the new executive chef at Country, has been turning out some top-flight charcuterie, as well several dishes that incorporate offal. Loughhead gets his meat from Fleisher's Grass-fed and Organic Meats in Rhinebeck, N.Y. As you can see here, he’s wasted no time curing meats. Hanging in the wine cellar at Country’s Dining Room are, from left to right, lamb pancetta, pork pancetta, house-cured pigs’s leg prosciutto style, house-cured pig’s leg Serrano-style, Bresaola-style beef tenderloin and lastly imported Serrano with hoof.

“It’s not something you’re going to do unless you buy the whole animal,” Loughhead says of making charcuterie. As for the nose-to-tail aspect, the only folks who seem to be freaked out are the hotel staff: “The room service people complain when there’s a big pig or lamb’s head outside there office.” Like many menus, Country’s downplays its more challenging cuts of meat. A sumptuous pig’s head terrine is billed as “Crispy Pork Terrine.” C’mon chef, let’s call the whole thing offal.

Like many so-called haute-barnyard chefs, Loughhead isn’t just about meat, he’s also committed to fresh seasonal ingredients. Ramp season is over in about a week, but fear not fans of wild leeks. Loughhead plans to obtain between 60 and 80 pounds so he can make ramp gnocchi as well as serve them with côte de veau. Veal chops with ramps are well and good, but ramp gnocchi? The mind boggles!

Country, 90 Madison Ave, 212-889-7001

About The Northeast Kingdom by carrierene

Sun, 11 May 2008 16:27:42 GMT

good brunch. love the grilled haloumi (sp?)

MILK & HONEY

Sun, 11 May 2008 14:19:55 GMT

MILK & HONEY
134 Eldridge Street
New York, NY 10002
(???) ???-????

Milk & Honey is one of a number of hidden bars that have started becoming popular in the Big Apple. Like Please Don't Tell, Milk & Honey evokes the prohibition-era speakeasy vibe. Here, rather than being hidden behind a secret door, it's hidden in plain sight on a block that most normal people would look at and avoid walking down for fear of not coming out on the other side.

The game of Milk & Honey is getting in. The phone number is unlisted and periodically changes. So you need to be in the know or know someone who is. Once you get that number, you send them a text message requesting a table for your party. If there's space, they put you on the list. Then you wait and they'll text message you back if and when there's an opening. You've got 15 minutes or they'll give the table away.

Milk & Honey asks that you only tell the number to people you'd trust in your home without you there. There are precious few of them floating around. Even Bro barely makes the cut. Celebrities like the place because tables are not allowed to communicate with each other. Normal schlubs like the place because they feel like celebrities. Allegedly, no one is given special treatment, no matter who they are.

Dogz and D didn't want to wait around until who-knows-when for high-priced cocktails, leaving Bro and I to go it alone. Their loss, believe me.

Milk & Honey is microscopically small. It's half the size of Please Don't Tell. There are six booths and four seats at the bar. That's it. This means that Bro and I didn't get a table, despite the early reservations, until after midnight. Once inside, it's almost pitch black. Even if you were allowed to talk to the other tables, you couldn't see them to do so. The waitress walks down the single aisle holding a candle to light her way like she were walking through a medieval castle corridor.

Milk & Honey focuses exclusively on cocktails. There's no menu. No beer. Ask for something that you're in the mood for and if they have the ingredients, they'll mix something up for you. They ran out of berries when I was there, but there's a noticeable emphasis on citrus and fruit drinks. Nothing we had tasted anything short of good and going into what we ordered drink by drink would be pointless as there's no menu. Still, here they are, in a nutshell:

I asked if they had any coffee/espresso based drinks and after being given a how-odd-a-request look, they suggested a Dominicana, one of their house specialties. It was very good, very creamy, very coffee-ish, very recommended by me. I also ordered a Sloe Gin Fizz. Not bad, but I make a better one at home. Finally, I asked for a mojito with a splash of cranberry, but was denied the cranberry. Instead they suggested the Jack Rose, a minty pomegranate concoction very similar to what I had initially been itching for. Bro also ordered a few cocktails, but honestly I can't remember what they were. All of 'em were fruity and tasty and that's all that really matters.

Drinks are $15 a pop, plus tip.

Charlie's Steakhouse - Greenville, SC

Sun, 11 May 2008 14:14:59 GMT

We continue to drive a hundred miles about two or three times a year to go to Greenville, shop, hang around the lovely redone downtown area, and finish up with dinner at Charlie's Steakhouse. What is wonderful about Charlie's is best expressed as a flipside of what happens when we visit, typically, an Outback Steakhouse. We leave feeling like we spent too much on dinner, it wasn't that good, and about half the time we got annoyed by either a too-perky and attentive waitperson or just the slog of waiting around for a table. When we visit Charlie's, we never feel like it cost more than the value of the food, the food is consistent and excellent, and it feels like going over to a favorite aunt's or friend's for dinner. The staff is incredible; on about half our visits a wonderful lady who's worked there for 20 years (20 years!) waits on us and she's a textbook waitress. Always right ahead of you with what you might need next, chatty and warm, and not a pest. On this visit we also chatted up the owner who was seating folks about her new Smart car, and a younger waitress who was also well on her way to being as good as the vets. I get amused because the menu includes quite a few seafood and chicken choices... but what's the point? The steaks are the equivalent of the very best you could do at home on a really good grill: well-selected, seasoned almost not at all, and perfectly cooked. They do all the little stuff well here, and that's what I love about Charlie's. Outback should send senior staff here on a regular basis to bone up.

Coming Soon: Good Eats at JFK Airport?

Sun, 11 May 2008 14:04:41 GMT

Good food and airports have never quite gone hand in hand, but that may soon change—at least if you're at Terminal 5 at JFK. Mark Ladner, executive chef at Del Posto, is consulting on an Italian restaurant called Aero Nova, which will focus on "simple, fresh, affordable, seasonal Italian food." Unconfirmed but also rumored to be joining Aero Nova could be eateries from the folks responsible for Manhattan's Balthazar, STK, and Tía Pol. [via Grub Street]

About Pata Negra by aesis

Sun, 11 May 2008 12:15:00 GMT

Great happy hour from 5-7 ($5 red/white wine/sangria) and delicious ham

About La Zarza by aesis

Sun, 11 May 2008 12:14:24 GMT

Expensive and inconsistent

About 1492 food by aesis

Sun, 11 May 2008 12:14:02 GMT

Fun restaurant for big groups

About Vento Trattoria by aesis

Sun, 11 May 2008 12:12:43 GMT

Really yummy cocktails and astonishingly well-priced entrees

About Elettaria by krissad

Sun, 11 May 2008 08:37:42 GMT

Incredibly creative and very tasty food. The cocktail list is fascinating to read and they're pretty strong on arrival. They take reservations through OpenTable, but if you can't find the time you want, try calling.

About Elettaria by krissad

Sun, 11 May 2008 08:35:33 GMT

Very tasty and very interesting. Could definitely go back for a nice dinner.

Yakitori Totto

Sun, 11 May 2008 06:11:57 GMT

Yakitori Totto is a snazzy Japanese restaurant on W. 55th between Broadway and 8th. On the 2nd floor of the building, Yakitori is of modest size, but has a cool private room with wooden door that does not reach the ceiling, an open kitchen that acts as a bar, and nice if not 100%-fluent service.

We ordered a few different vegetarian things. Wontons with cheese in them were like high-quality mozzarella sticks, except that they used some kind of cheese more akin to swiss. These were tender and tasty. A cold udon noodles with dipping sauce was clear and refreshing. Roasted eggplants were creamy; yams were crispy but seemed perhaps a little undercooked. Green peppers were slightly spicy and had a nice flavor. The sake we ordered with the meal was decent and cheap.

Overall, a very nice atmosphere, and good food. I look forward to trying more Japanese food and expanding my culinary outlook.

Stars: 4/5

Bocca Lupo

Sun, 11 May 2008 06:11:55 GMT

Tried Bocca Lupo on Henry St. t Warren in brooklyn Heights today for brunch. Absolutely delicious. This charming trattoria stands on a corner, its sides mostly windows, cheerfully facing the world. Delicious fresh-squeezed orange juice, excellent bruschetta (I tried two flavors: fava bean and asparagus), a clean and elegant sunnyside eggs dish with asparagus and pecorino, and two great desserts in the form of a nutella and banana panino with whipped cream and an amaretto bread pudding with raspberries and mascarpone made for a superb brunch. Every dish was well-conceived, well-cooked, and used top-notch ingredients. And the prices were not unreasonable. Highly recommended.

Stars: 5/5

Bar of the Day: Bar Veloce (SoHo)

Sun, 11 May 2008 06:10:53 GMT

Frederick Twomey has perfected his grapes-and-grub formula, back in his original location.

Brunch at Le Barricou

Sun, 11 May 2008 06:04:23 GMT

INTO THE WILD

Sun, 11 May 2008 06:03:48 GMT

Wildwood225 Park Avenue South, (212) 533-2500With his B.R. Guest empire, Steve Hanson has conquered seafood (Blue Water, Ocean, Atlantic Grill), Italian (Vento, Fiamma) and Mexican (Dos Caminos), so it was only a matter of time before he got around to New York's dish du jour - barbecue. He's transformed Barça 18 into a (certified green) urban 'cue joint. Must-have meal: Jailhouse red chili with smoked brisket, pinto beans, cheddar and sour cream ($8.25); The Best of the Best: North Carolina pulled pork, Bell & Evans Applewood smoked chicken glazed in apricot BBQ sauce and Texas slow smoked brisket, with sides of cole slaw and cast iron cornbread (above, $23). Desserts are large enough to feed a tribe, so share the carrot cake with coconut cream cheese frosting ($7).Soundtrack: Classic rock and country from artists like Johnny Cash and the Rolling Stones.Hours: Mon-Thurs., 11:30 a.m.-11p.m.; Friday, 11a.m.-midnight; Saturday, noon-midnight; and Sunday, noon-11 p.m.Barrio210 Seventh Ave., (718) 965-4000When the weather starts warming up, there's nothing better than an icy cold margarita and a bowl of guacamole and chips to take the edge off. Add a cool, casual vibe, some fresh tacos and another round, and you're pretty much all set. You'll find all of the above at Barrio, a sweet Mexican cantina decorated with colorful tiles and lantern lighting.Must-have meal: Watermelon-mint margarita (left, $8); black bean and sweet plantain empanadas with Oaxacan cheese and tomatillo salsa ($6.95); open-faced chicken enchilada in charred morita salsa ($14.25); and for dessert, Tres Leches Cake ($4.95).Soundtrack: Traditional Mexican music from the likes of Mariachi Vargas and Los Lobos, mixed in with Spanish Harlem Orchestra, Celia Cruz and Arturo Sandoval.Hours: Sun.-Thurs. 11 a.m.-10 p.m.; Friday and Saturday, 11 a.m.-11 p.m.

MAKING THE SCENE...

Sun, 11 May 2008 06:03:47 GMT

Studio B 259 Banker St., Brooklyn; (718) 389-1880A tourist-free, warehouse-style club in post "Sex and the City" New York is pretty rare, which is only part of what makes this 18-month-old, double-decker spot an instant Brooklyn classic. You won't find the Hilton sisters or investment bankers at this middle-of-nowhere, Greenpoint gem, which is only opened during the week when there's a concert scheduled. On the weekends, however, there's a $10-$20 cover, where it's dance floor or bust! Here's your VIP tour.A brand-new rooftop covered in tropical trees debuted last week. Its retractable greenhouse roof will be operating by next weekend. (The club's open until 4 a.m., but the roof closes at midnight.)Before Robert Nowack, who owns Studio A in Miami, took over this space, it was a Polish disco called Ice. Nowak also owns LES rock club The Delancey.Belvedere, shmelvedere - the best-selling bottles here are $5 Buds.

PROOF POSITIVE

Sun, 11 May 2008 06:03:47 GMT

Bulldog ginThe hair of this dog has got some serious bite, thanks to a bracing mix of botanicals that make Bulldog one of the most flavorful boutique gins on the market. Fans of Tanqueray 10 and Aviation will thrill to the poppy and dragon eye herbs that go into the recipe. No wonder they put a studded collar around the bottleneck. This is a gin that growls at you.

Mofongo Depot Rotisserie & Grill

Sun, 11 May 2008 06:02:23 GMT

Bargain lunch specials, I like.

The mofongos will run you $10-$15, but you'll always find plenty of Dominican standards in the single digits, and as you can see, lunch specials cost considerably less. Below, that's pollo guisado (lunch special; $4.95) with yellow rice and a cup of black beans on the side.

Mofongo Depot Rotisserie & Grill
931 Amsterdam Ave. (105-106th Sts.)
646-707-3904

Momofuku Ko: Yup, I Went There

Sun, 11 May 2008 06:01:44 GMT

: There's food inside!

(If you don't know anything about Momofuku Ko, you might want to catch up with these posts on Grub Street. Or in one sentence, it's David Chang's newest, omakase-style restaurant that is known for being nearly impossible to get a reservation at—aside from having awesome food—although I do know at least 8 people who've already eaten there. I've been hearing and reading about it so much in the past few months that I can't gauge how much the non-NYC-food crazed crowd knows about it.)

First, to get the most oft-ask questions out of the way.

Q: How did you get reservations?

A: I didn't; a friend did. And thus is the laziest way to get into Ko.

Q: How was it?

A: Much more filling than i thought it would be, but then I hadn't realized going into it that it consisted of 15 courses. More or less.

Okay, you probably need more back story that that.

Last Thursday I received an email from Susan, a reader of my blog whom I had never met, asking if I would be interested in eating with her at Ko the following Wednesday because all her foodie friends were busy. The next person to ask after them was, naturally, the gluttonous food blogger. Sucks for them; I felt like a winner! I meet up with a lot of people through my blog and they've all so far turned out to be perfectly normal (aside from that they read my blog), food-loving people. And even if Susan were crazy, I'd still eat with her anyway.

So how did she get the reservation? Like everyone else: preserverance and dumb luck. Or something. I don't believe in fate, but her increasing frustration with her inability to get a reservation resulted in some kind of magical alignment of the Momofuku stars. After muttering/chanting a string of expletives in the name of David Chang (a scene that she reenacted quite realistically during out dinner), she was rewarded with a coveted green check next to the time of 9:10 for May 7.

Ko, which I hadn't realized was in the same space as the old noodle bar, was much more spacious than I thought it would be. I mean, compared to the cramped quarters of the noodle bar. There are only 10 seats (according to that photo at least; I've mostly read that there are 12 seats) that are generously spaced around the kitchen. Because you're sitting just inches away from where your food is being prepared, the food is served to you by the chefs, although there are also waitresses to serve your drinks and take away/set up your plates and silverware.

Even though there was pop/rock music playing, the restaurant felt very...zen. Besides that each customer was given ample space, it felt even roomier because not every seat was occupied during our whole meal. The kitchen was quiet, with the chefs not speaking any more than necessary (nor smiling more than necessary, not that you have to smile to cook). I was probably too loud, come to think of it—I had a lot of talk about considering that I was eating with someone I knew nothing about.

But enough of this boring crap; you want to see FOOD.

I should warn you first though: I hadn't planned on writing much about this dinner or even taking photos, meaning that my brain wasn't in "memorize everything you eat" mode and my descriptions will be worse than usual. Which is pretty poor. Gasp. So I'm going to steal descriptions from Tina and The Momofuku Superlative Matrix, along with the rest of the google-able internet.

As for the "almost no photo-taking" thing, some of my friends have already taken the shit for clicking their cameras away during their meals and I figured with their contributions, I probably wouldn't even have to take photos. But I caved in and, yes, took photos of everything. Did this bother the other customers and chefs? Maybe. Probably. Aside from Susan, I can't really speak for them.

If you were eating at Momofuku Ko this past Wednesday night and my photography annoyed the crap out of you, I'm sorry. On the upside, I doubt you'll ever have to deal with me again. And to give my photography more justification, I'm going to pretend that many of these photos are work-related for when Serious Eats needs a hit of David Chang-made cuisine. (Actually, I took a bunch of photos of the bathroom for an upcoming Serious Eats post. Ha ha.)

How does the meal work? After telling the waitress whether or not you have any food allergies (none for me or Susan, woo!), you're served whatever the chefs feel like blessing you with. Just sit there and devour. Sometimes you and your dining partner will get the same dish, while other times you'll get complementary dishes. To me, the obvious thing to do is share, but Susan and I saw people who weren't splitting the dishes 50/50. That's just doesn't work in my world, man. If you eat with me, we're sharing; case closed.

: One-bite english muffins

We started with mini English muffins with pork fat and chives, and (in the back out of the frame) chicharrons. Each was a one or two bite-affair, although the super-light chicharron was one bite because I ungracefully forced the entire shared of deep-fried puffy pork skin into my not-wide-enough mouth. I wouldn't say that either of these things was particularly memorable—the chicharron had an unfortunately styrofoam-like quality to it—but they delivered pork flavor. I can't say no to pork. Just can't. Dammit.

: Fish ribbons!

Raw fluke in buttermilk, yuzu, and Sriracha poppy seeds: Mm, raw fish. So clean. So smooth. Tastes like...whatever you season it with, in this case a light, creamy sauce with a hint of hotness and little crunchy bits.

: Moar fish!

Raw kampachi with muscat grapes: More raw fish! I liked this more than the fluke, probably just because I like grapes. Sweet grapes and fish—it works.

: Soup!

Pea soup with morels and crawfish: One of my favorite dishes of the night. I love peas. I love peas a lot. Not having eaten everything nature has to offer, I'm already quite sure that peas are one of the most delicious things you can eat raw, ripped fresh out of the pod, disconnected from its womb. Besides that, being blended into a creamy soup is pretty damn happiness-inducing. Each spoonful is a mouthful of spring. I can't recall the mushroom part very well, but unless we experienced massive taste bud fail, Susan and I thought that there bean curd sheets at the bottom.

: More soup

Berkshire pork belly, oyster, and cabbage in kimchi consommé: Do you see that tender pork chunk with the coveted 50/50 meat-to-fat ratio? YES, BRING IT ON. I would happily eat ten of those, and then probably fall ill from rich, fatty pork overload, but it'd be worth it. I liked the soup, even though I was hoping it'd be spicier rather than salty, but...but pork! It doesn't get better than pork.

: Mm, eggeh

Chawanmushi with caviar, asparagus, cashews and argan oil: Another fave of the night. I think I would've liked it more if it had been hot (it was more like room temperature) since that's what I'm used to chawanmushi tasting like, but I'll assume there's a reason it wasn't. The caviar provided neat little pops of salt in every bite and the cashews gave a slight crunch to the silky-smooth egg custard.

: Egg, it exploded

Soft cooked egg with onion soubise and chips: I didn't realize until after I got home that we were probably supposed to mixed this all together like a bibimbap. Fail. Instead we tried to get a bit of each component—egg goo, caviar, onion goo, and baby potato chip matter—into one spoonful. Which was rather hard. As you can see, there was a lot going on in this dish. I can't say it didn't taste good, just that...there were a lot of things in there and I probably didn't eat it correctly. Yeah. I am really unhelpful right now.

: Pasta

Lasagna (or open ravioli?) with snails, morels, ricotta, and spring vegetables (ramps, asparagus, and broccoli rabe flowers): My favorite part was the foamy ricotta sauce. I have no idea why. I also enjoyed the snails. Methinks a dish of just snails and ricotta may not do so well, though.

: Now the fish is cooked

Grilled trout with pickled radish, bacon purée, and almonds: I liked this except for the bacon mash that sat at the bottom of the bowl. ...Yeah, I like pork, but not bacon so much. You're perfectly allowed to think that I'm nuts. That's just my flavor preference, for the fish and its crispified layer of skin to stand alone. Although by "alone" I mean covered in crunchy almond bits. I loved any dish with nuts in it.

: The dish everyone talks about

Shaved frozen foie gras with lychee, Riesling gelée, and pine nut brittle: "You're going to want to lick your bowl clean," is a description I heard more than once about this dish. It's one of the most interesting, surely, with its mix of textures and flavors, and surprisingly addictive. However, I didn't want to lick my bowl clean; I couldn't take the frozen foie gras straight—it was just too strong. When did I become so weaksauce? I love foie gras! But I swear Ko's version was a deathly super-condensed version. The buttery shavings went perfectly with the juicy lychee bits and sweet, crunchy pine nut brittle (and I'll refrain from saying anything about the gelé as you probably already know I don't like anything that tastes like alcohol).

It was around this point that Susan and I felt our stomachs lurch and moan, "Stop eating." Not that we listened. Instead, I braced myself against the table and tried to position myself in a way so that my stomach could expand even further. Fortunately, I was wearing a non-restricting dress, allowing my waistline to grow as much as it wanted to.

: MEAT, MEAT, MEAT

Deep-fried short ribs with braised daikon, mustard seeds, and weeny carrots: Tender short ribs. Perfectly marbled slabs of beef surrounded by a layer of fat. Each bite brings you closer to death. Sweet. Jesus. It didn't need the miso sauce, which I found too heavy and overly masked the flavor of the beef. I just wanted the beef. Beeeeef.

: Chicken!

Chicken roulade filled with I don't know what: Oh god, we were so full. I don't think we finished this. Because, as I said...we were so full. And we hadn't even gotten to dessert yet.

: Sorbets

Cantaloupe sorbet and cashew butter, and kiwi sorbet with apricot goo: These sorbets were awesome. Very smooth, very fruity, not too sweet. Crunchy cashew butter was full of win, and the kiwi and apricot were like eating fresh fruits but better because they were mashed up, frozen, and plated in an appealing manner.

: Apple pie, like McD's

Deep-fried apple pie with sour cream ice cream and toasted miso sauce: I can't say anything wrong about an apple pie that has been deep-fried and dusted with cinnamon sugar—nor could I say that it blew me away. Surely it's much better than the apple pie pocket you could get at McDonald's, but my untrained palate would probably be just as satisfied with that. I thought the miso sauce was too strong for the pie, but I've heard people say that they liked it. Perhaps I don't like straight-up miso.

: Panna cotta, fo shizz

Cereal milk panna cotta with avocado cream, corn flakes, and hazelnut chocolate: I feel like the only person who wasn't into this, perhaps because it was too far removed from my beloved panna cotta. Or maybe it's because I don't eat cereal and thus wouldn't appreciate the taste of milk that has the light touch of cereal, something that the sizable cereal and milk-eating population would be familiar with. Or maybe I was just too full. The chocolate sheet appeared to be semi-melty; I thought it'd be better either totally melty or totally hard. BUT WHAT DO I KNOW; I AM NOT A CHEF.

And then we waddled out of there. I walked back to Penn Station (about two miles, an easy, leisurely walk) to ease the digestive pain.

Susan and I were both very pleased with our meals, although our expectations were probably too high considering all the hype we've listened to for the past few months. I also think that at $85, possibly the most expensive meal I've ever eaten, this dinner was a bargain. It's worth it; if you can go, you definitely should. Just make sure you can set aside two and a half hours for it. I ended up getting home around 2 a.m. (keeping in mind that I had to take the last train back to NJ).

A million thanks to Susan for inviting me to dinner! She's a bro for life. During dinner we found out that we may have possibly crossed paths before in Taiwan; we went to the same school (granted, in completely different grades, but whatever)! If any of you guys went to Taipei American School between 1996-1998, reveal yourself. So many people have been to that school, it doesn't really surprise me when I run into people who were also students there.

Previously:

Birthday Pork-Fest at Momofuku
Death By Momofuku
Ramen, Sandwiches, Cookies, Burgers, Etc
Momofuku, Veniero's, and...egg sammiches

Address

Momofuku Ko
163 1st Ave
New York, NY 10003