Momofuku Ko (update), New York City, 5/5/18

entrance
entrance

It’s been a couple years since Frankie and I visited Ko, a 2 Star Michelin restaurant and they are still a place worth a visit if you’re in town.   A few cosmetic changes include the entry now being a different door so that you enter into a segregated bar area and then walk through to the dining room.  Still a large U-shaped bar around an open kitchen. The glassed in cabinets on one side seemed fuller, holding lots of aging meats and vegetables. Fairly loud rock music plays in the background and service is friendly and helpful, but there is limited interaction with the cooking staff.  No menu is given for the surprise tasting that all guests have, but one is presented at the end of the meal. They nicely offer a warm wet cloth before you start your meal which is thoughtful as several first bites are finger food.  

kitchen
kitchen
interior
interior
kitchen
kitchen
counter set up
counter set up
Frankie watched the kitchen action
Frankie watched the kitchen action
head chef
head chef Sean Gray

 

A pomme soufflé with chive powder is really crisp and filled with a creamy  substance that was tasty.

pommes soufflée
pommes soufflée
wine
wine

 

Lobster poloise was a crispy roll with Thai basil and filled with juicy flavor.

lobster paloise
lobster paloise

 

A chicken oyster was fried with honey mustard and was light, juicy and crisp with a touch of sweetness.  A yum here.

chicken oyster
chicken oyster
closer
closer
inside
inside

 

Fluke with shiso and tomato bonji was thin sliced raw fluke that was nicely seasoned and served with herbs and tomato sauce. It was okay.

fluke - shiso, tomato bonji
fluke – shiso, tomato bonji
closer
closer

 

California spot prawns were dusted with corn meal and fried. The whole thing was edible, like a soft shell crab.  It was served with raw bits of body meat and when you ate them together it was like the juiciest fried shrimp ever.

spot prawn - corn meal
spot prawn – corn meal
closer
closer
Frankie looked it over
Frankie looked it over

 

Ko egg with White Sturgeon caviar was a soft boiled and then smoked egg served alongside caviar, potato chips and onions.  It was a lick the plate dish even though I didn’t detect the smoke flavor.  The bread was served with it and was perfect for mopping up any last bits.  Bread was a house made sour dough served with a cultured butter, almost like cheese.

Ko egg - white sturgeon caviar
Ko egg – white sturgeon caviar
closer
closer
bread
bread
butter
butter
opened
opened

 

Beef au poivre was made with Pennsylvania dry aged strip loin with a sauce of green peppers. It was really thin pieces that were lightly grilled so they still had some rareness and juiciness. It was quite good and very tender.

Beef - au poivre
Beef – au poivre
closer
closer
another angle
another angle
underneath
underneath
cooking beef
cooking beef
Waitress and Frankie
Zakia, our nice waitress and Frankie
wine front
wine front
wine back
wine back

 

Razor clams with pineapple and basil were in soup form.  The clams had been lightly charred and had absolutely no grit.  They were sweet and tender and went really well with the sweet dashi pineapple sauce.  Really tasty.

Razor clam - pineapple, basil
Razor clam – pineapple, basil
inside
inside
kitchen (flames for cooking duck)
kitchen (flames for cooking duck)

 

Halibut was served with soybean and chili.  A little spice was perfect to mix with this terrifically moist fish. It was a different combination of ingredients and it turned out to be an amazing dish.

Halibut - soybean, chili
Halibut – soybean, chili
closer
closer
Frankie checked out the hand towels
Frankie checked out the hand towels

 

Duck with cabbage and blood orange combined dry aged duck with Savoy cabbage cooked in browned butter. It was nicely grilled with only a small bit of the fat cap remaining. The cabbage was really buttery and kind of out showed the duck.  The thicker portions were tasty but it got livery on the thin end.  The grilling of the pieces was an involved process with single diners getting a whole one whereas couple had to share one.  It was plenty for two.

Duck - cabbage (separate photo), blood orange
Duck – cabbage (separate photo), blood orange
inside
inside
one slice
one slice
under the cut slices
under the cut slices
cabbage
cabbage
more light on cabbage
more light on cabbage
from the side
from the side

 

A grapefruit sorbet was a transition to the dessert courses. It was accented with Earl Grey tea.   The sorbet was strongly flavored and it seemed like the bits of texture in it might have been tea leaves.  It was nice.

Grapefruit sorbet with Earl Grey
Grapefruit sorbet with Earl Grey
closer
closer
storage
storage
storage
aging locker
aging cabinet
meat aging cabinet
meat
meat

 

Foie gras, lychee, pine nut and Riesling was a pine nut tart topped with shaved frozen foie gras with Riesling jelly.  It was really good with the pine nuts adding a good bit of flavor.

Foie gras - lychee, pine nut, riesling
Grapefruit sorbet with Earl Grey
closer
closer
insdie
inside
Frankie examined the "spoon"
Frankie examined the “spoon”
getting ready to grate foie gras on lychee
getting ready to grate foie gras on lychee
art on the wall
art on the wall

 

Wild rice-Kombu was wild rice ice cream topped with puffed rice and other crispy stuff.  The ice cream didn’t have a strong flavor but it was a great texture to mix with the topping.

Wild rice - kombu
Wild rice – kombu
closer
closer
underneath
underneath
Frankie watched the clean up
Frankie watched the clean up process

 

Mandarin torte tatin with cheese was wonderful.  There was a choice of cheese to grate on it – Danish Gouda aged 12 months or 8 month old Comte.   I liked the Gouda better. The crust was intensely buttery and delicious. The interior was soft and gooey.  A high note to end this great meal on.

Mandarin tarte tatin - cheese
Mandarin tarte tatin – cheese
closer
cheese added
from the side
from the side
Frankie looked it over
Frankie gave is a sniff
all cleaned up
all cleaned up

 

With the presentation of the menu was a gift of a Ko Hozon Blondie bar which was nice.

Frankie found a gift
Frankie found a gift
menu
menu
Frankie revealed what it was
Frankie revealed what it was

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