the deets!
my meal at momofuku ko.
november seventh, two thousand and eight
reservation time: twelve forty five pm
finished at: four fifteen pm
two half bottles of wine
2005 hugel gewurztraminer
2004 bodegas muga rioja reserva
amuse: grilled rice with mandarin glazed duck tongue with pommes souffle filled with a bit of creme fraiche, caviar (i didnt catch what ( Read more... )
november seventh, two thousand and eight
reservation time: twelve forty five pm
finished at: four fifteen pm
two half bottles of wine
2005 hugel gewurztraminer
2004 bodegas muga rioja reserva
amuse: grilled rice with mandarin glazed duck tongue with pommes souffle filled with a bit of creme fraiche, caviar (i didnt catch what ( Read more... )
Comments 4
Next time I plan on being in NYC I need to try getting a reservation, although the chances of securing one are slim to none *le sigh*.
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it actually wasnt very difficult at all, esp for the lunch resy.
you just have to have a very open schedule and a fair amount of time to spend on the computer constantly refreshing the page! ha ha
yeah i really wish i could have taken pictures of everything.
oh the first six dishes were served in fairly small dishes (think chinese condiment dishes) that were placed on a bed of ice in a giant stone box like thing. the stone ice box would remain and the little dish would be taken away and a new one put in its place.
most courses were about three bites, some towards the end were substantially more.
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