NYC – 7/16/17 – Momofuku Ko

Yet another fantastic meal at one of my favorites, Momofuku Ko.  This was actually my first visit for lunch and I especially loved the new-to-me pork and squash dish. I’m missing a few photos but I overcast about Ko anyway!

chicken oyster


black bass, rye bonji, perilla


sea urchin, chickpea, hozon


ko egg, caviar


beef, au poivre


lobster, lobster mushroom


pork, squash




foie gras, lychee, pine nut, riesling jelly

strawberry, vanilla

NYC – 4/27/17 – Jeremy Fox @ Momofuku Ko

One never knows about these visiting chef dinners. Often with great chefs they are not that successful due to just being out of their element, having to source different ingredients, or a kitchen staff that they don’t know.  But when the rare one works it can be fantastic.  I’ve been trying to come up with something that tops this but haven’t been able to so far.  Perhaps because while I would not have mistaken this menu for a Ko dinner (ok maybe I would have if I went less), it still felt just like Ko.

peas, white chocolate & macadamia

radish, chevre, sea moss & mustard

sunchoke, grapefruit, fennel, uni & shoyu

beets, berries, avocado & pistachio

pappa al pomodoro, ramp kimchi & burrata

fava bean & sorrel cacio e pepe

morels en papillote, foie gras & egg yolk

strawberry with polenta soffits

pork, kumquat, kohlrabi & dill

beef, brassicas, green peanut miso & marrow


lavender almonds

fresh ricotta & strawberries

bread au chocolat

NYC – 12/30/16 – Momofuku Ko truffle dinner

One of my earliest NYC food memories is of the wonderful truffle tasting menu at old Alain Ducasse at the Essex House.  At the time I couldn’t afford these types of experiences.  But I am blessed to have an aunt & uncle who prefer French restaurants and every time they came to town would invite me to dinner.  I am often asked how I got so into food.  I attribute it partially to the endless hours that I watched the Food Network in its early years.   But my love for fine dining came from these visits to places like Alain Ducasse, Bouley, and Daniel.

Anyway I have been a complete sucker for truffles ever since.  So there is just no way this could have been anything other than fantastic.  It is difficult to pick favorite courses in this amazing menu by Sean Gray (but I would certainly love if the honeynut squash made a reappearance next winter).  Excellent wine pairings from Chase Sinzer and service from the rest of the Ko team.  I wish I could do this one all over again. ❤


chicken oyster – montepulciano white

lobster – mornay, aragon black

otoro – scallion, dashi

scallop – sunchoke, aragon black



honeynut squash – benton’s ham, aragon black

royale – foie gras, naked pruner, montepulciano white

king crab – tofu, montepulciano white

madai – sweetbreads, aragon black, shellfish

dry aged beef – aragon black, lettuce

clementine

buckwheat waffle – montepulciano white, vanilla ice cream

Hozon blondie to go


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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NYC – 3/12/16 – Wildair & Momofuku Ko

Wildair
Still one of my absolute favorites and I love being able to bring friends who haven’t been here before.  Although I admittedly wish it wasn’t quite so popular as even a few minutes after opening you are lucky to get a seat.

  Beef tartare, smoked cheddar, chestnut
  Tallow roasted beets, kumquat  Bass crudo, pineaple, nduja

Ko
And for dinner number 2 of the evening, on to my other favorite for the bar menu at Ko.  I cannot say enough how much I love this place.  Perhaps the most complete package of great food and hospitality in New York.  And foie 2.0 gives the original some serious competition.








NYC – 1/13/16 – Momofuku Ko

In the past few months Ko has quickly become on of my absolute favorites in NYC.  Often I stop by just for a drink as I feel a bit guilty indulging in tasting menus too often when I’m not traveling.  I love when any restaurant can take a food that I typically am not crazy about and make me love it.  On this menu for instance, I generally dislike razor clams, uni and monkfish.  But these particular preparations are outstanding.  As I’m writing this post 6 weeks later the menu has already undergone several changes which means that its fortunately time for another visit.  #firstworldproblems

potato waffle. pommes soufflees. lobster paloise. millefeuille.

madai – consomme, shiso, fingerlime

scallop – tonburi, citron
 uni – chickpea, hozon
 razor clam – apple, basil
 ​
beef – rutabaga, green peppercorn
 ​
caviar – potato, fermented radish
 monkfish – liver, poblano
 pyramidi – broccoli, aged cheddar

venison – kale, olive berry
 foie gras – lychee, pine nut, riesling jelly
 ​
carrot cardamom – meringue  chocolate – mint, fernet branca
 ​
Macaroon