3/2/19 – NYC – Wildair & Ko Bar

Wildair
I miss Wildair so so much!!

“sicilian sashimi,” winter citrus

beef tartare, smoked cheddar, horseradish, brazil nuts

confit bacon toast, pickled pineapple, nduja butter

passion fruit, caramel, mille feuille

Ko Bar
back again!

pickle sandwich

scallop – celery, cucumber

fried chicken

NYC – 12/7/16 – Momofuku Ko

Ko continues to be my favorite restaurant in New York and the one always at the top of my list of recommendations for foodie friends from out of town.  I have stopped including in this blog my many visits for the shorter bar menu otherwise you may tire of these posts, but this trip was for the full menu.  I am still trying to figure out why I like the sea urchin-chickpea dish so much considering I dislike urchin and have texture issues so that this dish on paper is something I wouldn’t even want to try.  After much contemplation I think that the olive oil is the magic component.  The ko egg will never ever get old.  Of the new-to-me dishes on this menu it was a tie for my favorite between the sweet potato-brown butter and beef-au poivre.  If you haven’t been yet, GO.

pomme souffle


lobster paloise

chicken oyster

blackfish – barrel aged bonji

sea urchin – chickpea, hozon

ko egg – caviar

sweet potato – brown butter

beef – au poivre

razor clam – pineapple, basil

bouillabaisse – potato, saffron

duck – squash



foie gras – lychee, pine nut, riesling jelly

wild rice – kombu

melon – honey, mint
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