Momofuko Ssam Bar NYC

I made my first trip to New York in many, many years this January.  Besides confirming I’ve turned into a soft, squishy Californian who isn’t built of bitter east coast winters.  I explored Manhattan and Brooklyn, eating everything I could find. Plus, it was warm in the restaurants. First up: Momofuko Ssam Bar.

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After all of the hype regarding David Chang and the Momofuko restaurants over the last few years. maybe it’s to be expected that they can’t possibly live up to expectations.  I went in looking to really see the difference between New York City and San Francisco dining.  What I found was a good restaurant – with some great dishes, some I was less impressed with. Maybe it’s a matter of the influence of Momofuko spreading well beyond its own doors in the ensuing years, what the restaurant I found could easily be at home in San Francisco, and be a popular neighborhood spot.

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First a beer: Pretty Thing’s Saint Botolph’s Town.  Malty with a great yeasty twang.  Outstanding.

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Special Pork Bun with Crispy Belly, avocado and smoked mayo.

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Pickle plate.  Quite possibly the highlight of the meal.  Simply Outstanding.

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Benton’s Country Ham, Served with red-eye gravy.  The Benton’s ham as just as aggressively smokey as it is back home.  The Red Eye gravy was an inspired touch.

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Veal sweetbreads with almond, sauerkraut, thai chili.  Good, but unremarkable.

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Roasted duck with cashew, plum, endive.  Also good, but someone what disjointed, and it turns out, lentils are very hard to eat with chopsticks.

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The terrine, while smooth in texture, was surprisingly springy and dense.

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After we completed the savory portion of the meal, we headed next door for crack pie at the Milk Bar.

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The crack pie was great.  Insanely rich, with something akin to the texture of a lemon bar, but with butter flavor instead.

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