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 ChoeBar at Momofuku KoThe Meat Fridge at Momofuku Ko.Art by David ChoeKitchen at Momofuku KoEggplants on the charcoal grill at Momofuku KoExcellent body awareness and trust in the Ko kitchen.Spice wall at Momofuku Ko
The Meal
A nice champagne greeting by Momofuku KoPomme Soufflé filled with a pimiento cheeseTelling us about the Lobster PaloiseLobster 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 GranitaStriped Bass is up nextStriped 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.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 OilKulmbacher Edelherb Premium Pilsner, GermanyKo Egg, Caviar, Benímosu (Purple Sweet Potato Vinegar), Onion Soubise, Potato Chips, GreensSweet Potato, Brown ButterVignobles Bernard Levet Cote Rotie La Chavaroche, Rhone, FranceBeef Au Poivre, Peppercorn SauceScallop, Pineapple Dashi, Basil Oil, Basil Seeds
Shaving of the frozen foie gras torchon over the tarts.
Foie Gras Torchon, Riesling Jelly and Lychee Tart, Pine Nut BrittleFoie Gras Torchon, Riesling Jelly and Lychee Tart, Pine Nut BrittleHanahato Kijoshu Sake, Hiroshima, JapanWild Rice, Kombu Ice CreamPickled Melon, Plum Vinegar, Honey, Mint, Shiso SaltSheep Milk Japanese-Style Cheesecake, Warm with TrufflesMenu at Momofuku KoI picked up a yuzu tart from Francois Payard Bakery on the way and had to share!Yuzu Tart from Francois Payard BakeryBill and pens at Momofuku Ko
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