Momofuku ko 3rd Visit — New York City (3/2015)

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This would be my third visit in as many months to the new version of the restaurant.  I planned my visit as a stopover on my way home from Chicago.  I was hoping that I might catch some early spring ingredients in the menu.  Unfortunately, it was still pretty much winter on the Eastern Seaboard.  Despite the cold, they did manage to change up the menu a little bit for me.

The first snack for the evening was the pommes soufflés.  In the past, this was one of the opening snacks for the lunch service (you only were served one though).  It was nice to see this at dinner.  The casing was fried potato and the filling was a ranch sauce.

The lobster roll with the mint sabayon was the same as before.  However, the olive oil tart was made with celery root, walnuts and apple this time.  These were still nice tasty bites to start with.

The cured arctic char daikon roll with the pickled jalapeño and basil was also the same as last time and still just as good for a quick bite and palate awakener.

For the full write-up, click here.

42 grams 4th Visit — Chicago (3/2015)

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It had been about 5 months since my last visit.  In that time, the restaurant debuted on the Michelin list with two stars, and they were nominated for a James Beard award for best new restaurant.  I made sure to plan in advance so that I could secure a reservation, as I wasn’t sure how difficult it might be to reserve a slot on a weekend.  Since I like the counter seating, I took a first-seating reservation on a Friday night.

The menu ended up to be mostly different, with a few dishes carried over from the fall menu.  One thing that was very different from all the times I have dined at Sous Rising/42 grams was the absence of the snack chips to start off the meal.  There was still a centerpiece at each station, but nothing to nibble on.

The meal started with a small dish of familiar flavors.  This was inspired by vichyssoise with textural twists.  The fried crispy potatoes, caviar and chervil were set on a thick small serving of potato cream.  There was a lot going on with this small bite to start waking up the palate.

For the full write-up, click here.