quick notes on food
5.16.09
graduation week has been long and full of food.
momofuku bo ssam
so. full. got the bo-to-go for my graduation dinner. unfortunately meant that there were no oysters. oh well, still delicious. does anyone do pork like momofuku? david chang, you have my heart. really, i think i’ll have a heart attack before i’m 30 because of you.
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sarabeth
really good, standard offerings. great breakfast spot. loved the french toast.
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l’artusi
despite its best efforts, l’artusi is more scene than restaurant, chic to a fault and loud as all hell where young pretty things go to be seen and older folk hover to live vicariously. there’s undoubtedly an energy to the place but it isn’t one i like to be immersed in while having a meal. the menu sports gourmet ingredients and preparations at very affordable prices, and for the most part the food is decent–the crudo is very nice. cocktails are pretty horrible, and the quail i had was a little rubbery. desserts are pretty good: a very intense and rich chocolate budino and a glorified rhubarb pie. nothing about the place makes me want to go back.
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momofuku ko revsisted for lunch
confirmed my suspicion that i was short-changed the last time i went. one course was missing! an exceptional dish at that, possibly my favorite from the meal: raw diver scallops tossed with meyer lemon juice, shiso, freeze dried soy sauce, and meyer lemon zest. scallops are one of my favorite seafoods and this is one of the best preparations of the unctuous mollusk that i’ve ever had. christina tosi was there to make a new dessert. instead of the apple cider sorbert, we got arnold palmer ice cream with yellow cake crumbs, ice tea gelee, and mint. this time around was somehow better than my first lunch experience at ko.
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peter luger
suffice it to (redundantly) say that one has not had a steak until they’ve had one from peter luger. hype and expectations are transcended by the unpretentious (lack 0f) ambiance, the worn interior, the relic-like waitstaff, and the FUCKING FOOD. the bacon, thick cut and cooked to a juicy crisp, made me want to cry. potatos and creamed spinach make for nice trimmings but the steak is truly marvelous. i have no words other than to suggest you go immediately. great ice cream sundae to cap off the gut-buster of a meal. the schlagg (homemade whipped cream) is as good as everyone who’s been to the restaurant claims.
