Early May seemed like a good time to go back to New York. I thought the weather would be warm and the food well into spring ingredients. Unfortunately, the weather wasn’t as warm as I would have expected or liked, but the ingredients at momofuku ko were definitely shifting into springtime mode.
My opening snacks started off with the pommes soufflé again. This time, however, they were filled with mezzo secco cheese and topped with some chives. Again, this was something from lunch that I always liked. The next snack was compressed apple with horseradish cream and puffed rice ball. Next to it was beet, cheese and caraway.
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