NYC – 11/11/17 – Momofuku Ko

Perhaps I avoid getting caught up on this blog because revisiting my favorite places in NYC just makes me too sad.  Yet another fantastic dinner at my favorite spot topped off by a perfect chocolate fernet dessert.

black bass, rye bonji, perilla

sea urchin, chickpea, hozon

ko egg, caviar

beef au poivre

razor clam, pineapple, basil

striped bass, eggplant, tomato

lamb, radish

foie gras, lychee, pine nut, riesling jelly


foie gras, lychee, pine nut, riesling jelly

chocolate, mint, fernet branca

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 – 3/25/17 – Marea & Momofuku Nishi

So many years later still a standby and one of my favorite midtown lunch stops.  It is a bit scary to think about how much of the fusilli I have eaten in my lifetime!

polipo – grilled octopus, smoked potatoes, pickled red onion, radish, chilies, tonnato

fusilli – durum wheat pasta, red wine braised octopus, bone marrow


Momofuku Nishi

If only I could now transport Nishi to my new neighborhood on the west coast.  It quickly became one of my favorites in NYC.  Service has often been spotty and on this particular visit it took me an entire course to get our server’s attention to order another drink.  But the food somehow always trumps the less than perfect service and I continue to return. Plus finding a penicillin on a cocktail list is reason enough to visit.


diver scallops – shio kombu, tiger’s milk, cucumber

romaine – walnut bagna cauda

beets & avocado – shiro shoya, quinoa, chia seeds

squash pancake & onion vinegar

roasted pork – brussels sprouts, barley miso

pound cake

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


buckwheat waffle – montepulciano white, vanilla ice cream

Hozon blondie to go