For the gourmet crowd, the reveal of new dishes at Momofuko Ko, the Momofuku empire’s cooking laboratory, is the real-world sane-person equivalent of [something of actual import]. Rare is the opportunity to see any of it, though, since Ko is a mere twelve seats around the bar — no new story here yet — and the place is still ain’t-happening-for-you seven days a week. Scratch and sniff it’s not, but here’s a look at the current Ko lunch and dinner menus, in their seventeen- and ten-course glory, respectively. Some of these dishes have been around for a few months or more, but not even the eGullet set can afford to keep tabs on the Momoverse these days. Thorough readers who scan all the way through shall be rewarded with a preview of the spring menu, which is included herewith under the appropriate heading, MomoBonus.
Momofuku Ko Lunch
As of 3/26/09
Pomme Soufflé, Caviar, Crème Fraiche
Fried Ama Ebi Heads
Duck Tongues Pomegranate, Grilled Rice
Beau Soli Oyster, Caviar, Lime
Japanese Kampachi, Lemon Jam, White Soy
Long Island Fluke, Ginger Pickled Shallots, Artisanal Soy
Maine Ama Ebi, Avocado, Blood Orange, Mustard Oil
Nantucket Bay Scallops, Meyer Lemon, Freeze Dried Soy Sauce
Santa Barbara Uni, House Made Yuba, Horseradish Oil
Spanish Octopus, Buckwheat, Cabbage
Puffed Egg, Benton’s Bacon Dashi, Kombu
Spring Pea Soup, Fresh Tofu, Morel Mushrooms, Benton’s Bacon Salt
Rabbit Cannellini, Fennel, Ginger, Rabbit Bacon
Scallop, Matcha, Smoked Grapes, Razor Clams
Shaved Torchon of Hudson Valley Foie Gras, Lychee, Pine Nuts
Elysian Fields Farm Lamb, Stuffed Shallot, Sheep Milk Ricotta
Humboldt Fog Goat Cheese, Singing Brook Sheep Cheese, Smoked Cantaloupe, Pork Fat Brioche, Sweet and Sour Red Onions
Apple Cider Sorbet, Burnt Marshmallow, Graham Ganache
Chocolate Fudge, Grapefruit, Hazelnut, Parsnip Ice Cream
Momofuku Ko Dinner
As of 3/26/09
Buttermilk Biscuit, Black Pepper Butter, Mirin Chicharone, Togorshi
Long Island Fluke, Buttermilk, Poppy Seeds, White Soy
Cold Dashi Broth, Sugar Snap Peas, Santa Barbara Uni, Cucumber
Smoked Hen Egg, Onions, Potato, Caviar
Hand Torn Pasta, Burgundy Escargot, Chicken Skin
Atlantic Halibut, Cauliflower, Ham, Black Olives
Shaved Torchon of Hudson Valley Foie Gras, Lychee, Pine Nuts
Dry Aged Striploin, Pickled Jalapenos, Black Trumpet Mushrooms
Guava Sorbet, Cream Cheese
Funnel Cake, Black Sesame Ice Cream, Coconut, Lemon
MomoBonus: Dave Chang tells us his team is playing around with some new ideas for spring, such as (all direct from the mayor of the East Village): Slow-roasted lobster, spices; hot smoked Eden Brook trout; whole chicken/game hen stuffed with porcini, ramps, morel mushrooms; pasta with pork and mortadella; and a new duck prep for lunch. (Hint for resy seekers: Now more than ever, 11 a.m. is the ideal time to hit up the reservations system. This market breeds cancellations.)