Posts Tagged ‘ NYC ’

Wine Down Wednesday-Momofuku-gasmic

[tweetmeme source=”PIWC2” only_single=false]

PIWC/Urban Food Dictionary– ‘Momofuk-gasmic’- food + porn + mouth sex/ or·gasm·ed, and more… food-gasmic, absolutely orgasmic on the taste buds, and the best damn pork buns you have ever lipped in your life.

One thing PIWC has noticed in the past month of traveling to and fro NYC via our home state New Jersey is how much we miss the great opportunities for Food, Wine, and Life, or should I say lots of interesting things to do and people to talk with!

Chef E- “In and out of New York City in the past week has allowed me to eat at a few really good restaurants. Momofuku, and Gina la Fornarina really made an impression on me! Lets just say one was ‘Momofuku-gasmic’“!

Evidently this is one place (David Chang’s main place- Momofuku),  that has been open for the past year; it is very hard to get reservations for if you do not made them the Tuesday before, 10 AM on the dot, for that following Saturday, if you are lucky. Milkbar is very approachable, with stand up eating, but food goes fast! Various cool bread, sweets, and even a Kimchi butter was available for my experimental cooking pleasures.

Momofuku (means ‘lucky peach’) has an alternative, and pretty much the same menu (if you want the ‘Fried Chicken Dinner’ you call ahead, lol, if you know me you understand). Momofuku Noodle House and Milkbar right next door, 207 2nd Avenue, East Village.

You just have to be at their door at 5 PM on the dot, because the line is long, and it stays packed. After a year? That must be good. We were first this past Saturday. As soon as the book fair was over we hopped on the subway and headed there.

The ‘open stadium’ seating gives you a chance to see the action going on in the kitchen as well as the modern wood artisan seating- people watching going on in the small packed place. New Yorkers know their food, and after a year, they must still feel like Momofuku still has it going on.

The one attraction to the place, Steamed ‘Pork Buns’. Something I have wanted to try for a while. I have seen food blogs write about the delicacy, and honestly they look tasty! I am all about some good pig and beef when it comes to BBQ. Smoked, grilled, or oven roasted- its all about the flavor and sauce.

Menu
Raw Bar- Shigoku Oysters (WA) /w kimchi
Steamed ‘Pork’ Buns- pork belly, hoisin, cucumbers, scallions (2)
Small Dishes- BBQ Rib Sandwich(es) (Newman’s Farm, MO) /w red onion slaw
Santa Barbara Uni- whipped tofu, black pearl tapioca, shrimp crackers
Seasonal- Fried Baby Artichokes /w pistachio, sunchokes, bottarga
(a hint of spiciness to all of this, but not overwhelming, just builds slowly, and a good thing for my taste buds!)
Offal- (Disclaimer- Hubby’s meal, I did not touch this!) Cavatelli- pigs head
Dessert- Queen Anne Stilton- pear sorbet, pickled pears, pumpkin ganache (to die for!)
Birch Beer- by the can

As long as Chef David Chang likes cooking great dishes like Steamed Pork Buns, then we will continue to have tasty meals coming from his three locations of Momofuku, Noodle Bar, and Millkbar in New York City, hopefully more.

Wine Pairing:
(white)
domaine barmés buecher, riesling tradition ‘07 (alsace, fr)
viña godeval, godello ‘08 (valdeorras, spain)
red hook winery, chardonnay ‘08 (long island, ny)
(red)
domaine guillot-broux, gamay ‘07 (mâcon-cruzille, fr)
les baux de provence, mas de gourgonnier ‘07 (provence, fr)
domaine st. pierre, syrah ‘07 (côtes du rhône villages, fr)
latitude 50, pinot noir, ‘07 (rheingau, ger)

The selection of wines are chosen to fit the menu, and menu changes if necessary. The Riesling goes well with the subtle spiciness of the kimchi sauce on the oysters and uni. The Gamay was a good pairing for the crispness of the artichokes and the pistachio sauce. Syrah and Pinot Noir work well for the pork buns and the rib sandwiches, but again a subtle tone of spiciness might over power your own taste buds. Definitely went well with the Cavatelli and its adornments.

Over all this meal was excellent- Service excellent- Wine selection, and tasting excellent!

Chef E Stelling– eats, wines, and writes her way around New Jersey, as well as writes about her tasting travels; if she gets a chance to make it into NYC…she will share those unique eating opportunities as well! Read more about her food and wine adventures at her Food ~ Wine ~ Fun! blog at http://cookappeal.blogspot.com/

Advertisements