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Momofuku Ko

The Restaurant

Most of the seating encircles the open 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.

Lunch: Counter Tasting Menu
Price: $195

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

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

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

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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