Make some room: Lunch, David Chang-style

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Posted: Nov 30, 2011 5:06 PM
Make some room: Lunch, David Chang-style

A recent lunch at Momofuku Ko, David Chang's high-end restaurant with only 12 seats (online reservations only, $175 for lunch and $125 for dinner, pre-alcohol):

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1. Kushi oyster (Washington state) with jalapeno vinegar

2. Beef tartare, with quark cheese and celery leaf

3. Celery soup with celery salt, popcorn inside

4. Potato souffle with caviar, wrapped in a potato crisp

5. Sashimi plate: Japanese sea bream with chives, accompanied by a deep-fried scale from the fish; Spanish mackerel with roasted beets and a red apple puree; a diver scallop with charred poblano (chili pepper) and long island fluke with fermented black beans and pickled cherry peppers

6. Vegetable plate: cauliflower in a fish sauce, a roasted Jerusalem artichoke, braised turnip

7. Wild mushroom salad with oysters, chanterelles and pickled onions

8. Puffed egg, injected with nitrous oxide, with braised konbu (kelp) and bacon dashi (a broth)

9. Bento box of braised pork spare rib, fish consomme, charred Brussels sprouts

10. Mushroom ravioli with toasted buckwheat

11. An espresso cup with matsutake tea (infused with matsutake mushrooms, and other trimmings from the meal), and a bite-sized piece of French toast

12. Monkfish, accompanied by a sea urchin

13. Charcuterie plate: chicken pate with pickles and mustard seed; smoked duck breast; a slice of pig's head

14. Elysian farm lamb with pistachio puree and braised salsify and burnt onions, accompanied by lamb neck and sausage cassoulet with pistachios.

15. Goat cheese ice cream with granulated honey, and a jellied square made of pomegranate milk, Earl Grey tea and honey

16. Frozen shaved foie gras over pine nut brittle and a lychee fruit, with a riesling gelee

17. Quince sorbet with a rosemary `tuille,' poached quince and rye bread

18. White miso ice cream in a toasted rice cone, with sticky rice and mochi (a glutinous rice cake)