On somewhat of a whim, I set up an unscheduled trip back to New York mostly so I could dine again at momofuku ko. I felt compelled to go back soon to help me feel out this new version of the restaurant. It had been less than a month since I last dined there. While the menu had some repeated courses form my prior visit, they came up with some different courses so that my meal would not be exactly the same as before.
They didn’t start me off with a grape shooter this time, so the first presentation was the lobster roll with mint sabayon (paloise) and olive oil and squash tartlet.
The next bite was daikon roll with sea bass. This was a different filling for the roll than the prior visit. The rye millefeuille layered with trout roe and dusted with matcha tea was the same as before, although I don’t recall the bit of spiciness I tasted this time.
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