The Restaurant

Most of the seating encircles the finishing kitchen located in the center of the restaurant, with a few tables along the window and a few seats at the bar. The walls are adorned with paintings by David Choe. If you peek through the glass fridge meat cases which take up one wall, you can see the kitchen where most of the behind-the-scenes cooking takes place. Lunch was casual but the food is refined and the crowd was sharply-dressed but not too business-like or too dressy. The vibe is hip, fun but mellow. Service is relaxed but attentive and engaging at the counter. The tasting menu best suits diners who like seafood as well as bold, ambitious flavor combinations with strong Asian influences.

Painting at Momofuku Ko by David Choe
Painting at Momofuku Ko by David Choe
Bar at Momofuku Ko
Bar at Momofuku Ko
The Meat Fridge at Momofuku Ko
The Meat Fridge at Momofuku Ko.
Art by David Choe
Art by David Choe
Kitchen at Momofuku Ko
Kitchen at Momofuku Ko
Eggplants on the charcoal grill at Momofuku Ko
Eggplants on the charcoal grill at Momofuku Ko
Excellent body awareness and trust in the Ko kitchen.
Excellent body awareness and trust in the Ko kitchen.
Spice wall at Momofuku Ko
Spice wall at Momofuku Ko

The Meal

Lunch: Tasting Menu
Price: $195

A very nice champagne greeting by Momofuku Ko
A nice champagne greeting by Momofuku Ko
Pomme Soufflé filled with a pimiento cheese
Pomme Soufflé filled with a pimiento cheese
Telling us about the Lobster Paloise
Telling us about the Lobster Paloise
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Lobster Paloise. Momofuku’s take on the lobster roll. The pastry is wrapped around a metal tube then brushed with maple syrup and butter before it is baked. It’s filled with a lobster salad then topped with paloise sauce which is a béarnaise sauce that uses mint instead of tarragon.
Chicken Oyster, Honey Mustard Powder. and Kimchi granita chaser
Chicken Oyster, Honey Mustard Powder and Kimchi Granita
Striped Bass is up next
Striped Bass is up next
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Striped Bass, Barrel-Aged Bonji, Finger Limes. Bonji is Momofuku’s branded soy/miso type sauce made from fermented nuts, seeds and grains.
Up next is the uni dish.
Up next is the uni dish.
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Pickled Vegetables and Sea Urchin, Chickpea, Hozon, Lemon, Olive Oil. Hozon is another Momofuku branded seasoning that they make using nuts, seeds and grain.
Sea Urchin, Chickpea, Hozon, Lemon, Olive Oil
Sea Urchin, Chickpea, Hozon, Lemon, Olive Oil
Kulmbacher Edelherb Premium Pilsner, Germany
Kulmbacher Edelherb Premium Pilsner, Germany
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Ko Egg, Caviar, Benímosu (Purple Sweet Potato Vinegar), Onion Soubise, Potato Chips, Greens
Sweet Potato, Brown Butter
Sweet Potato, Brown Butter
Vignobles Bernard Levet Cote Rotie La Chavaroche, Rhone, France
Vignobles Bernard Levet Cote Rotie La Chavaroche, Rhone, France
Beef Au Poivre, Peppercorn Sauce
Beef Au Poivre, Peppercorn Sauce
Scallop, Pineapple Dashi, Basil Oil, Basil Seeds
Scallop, Pineapple Dashi, Basil Oil, Basil Seeds

Scallop, Pineapple Dashi, Basil Oil, Basil Seeds Momofuku Ko| New York | 11/12/16 @ko_ep

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Jiggly scallop dish.

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Whole Wheat Sourdough, Butter and Lobster Bouillabaise, Potato, Mussel, Saffron Purée
Buttermilk Matsutake
Buttermilk Matsutake “Takoyaki,” Yuzu Zest, Mushroom Powder

Buttermilk Matsutake "Takoyaki," Yuzu Zest, Mushroom Powder Momofuku Ko | New York | 11/12/16 @ko_ep

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Presentation of the “Takoyaki” course.

Whole Wheat Sourdough, Butter and Lamb, Eggplant
Whole Wheat Sourdough, Butter and Lamb, Eggplant
Strawberry
Strawberry

Shaving of the frozen foie gras torchon over the tarts.

Foie Gras Torchon, Riesling Jelly and Lychee Tart, Pine Nut Brittle
Foie Gras Torchon, Riesling Jelly and Lychee Tart, Pine Nut Brittle
Foie Gras Torchon, Riesling Jelly and Lychee Tart, Pine Nut Brittle
Foie Gras Torchon, Riesling Jelly and Lychee Tart, Pine Nut Brittle
Hanahato Kijoshu Sake, Hiroshima, Japan
Hanahato Kijoshu Sake, Hiroshima, Japan
Wild Rice, Kombu Ice Cream
Wild Rice, Kombu Ice Cream
Pickled Melon, Plum Vinegar, Honey, Mint, Shiso Salt
Pickled Melon, Plum Vinegar, Honey, Mint, Shiso Salt
Sheep Milk Japanese-Style Cheesecake, Warm with Truffles
Sheep Milk Japanese-Style Cheesecake, Warm with Truffles
Menu at Momofuku Ko
Menu at Momofuku Ko
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I picked up a yuzu tart from Francois Payard Bakery on the way and had to share!
Yuzu Tart from Francois Payard Bakery
Yuzu Tart from Francois Payard Bakery
Bill and pens at Momofuku Ko
Bill and pens at Momofuku Ko

Info

Momofuku Ko8 Extra Place, New York NY | 212 203 8095

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Posted by:Lou Stejskal

Introverted extrovert.

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