Momofuku Ko

To be elaborated upon later...

Amuse
- chicharrones seasoned with shichimi
- fluke tartare
- homemade biscuit (yeast roll?) with black pepper butter

1st course
- scallop sashimi with pineapple vinegar

2nd course
- cold dashi with fresh Santa Barbara uni, mustard greens, cucumber, pea shoot and snow peas

3rd course
- saffron shoot soup, with loose grits, Louisiana crawfish and ham

4th course
- lightly smoked soft poached chicken egg with hackleback caviar, soubise onions and fingerling potato chips with sweet potato vinegar and chervil

5th course
- frozen foie gras torchon shaved over lychees, pine nut brittle and reisling gelee

6th course
- Maryland softshell crab with hearts of palm, celery noodles and old bay butter

7th course
- deep fried beef short ribs with chive oil, miso, and seasonal onions, three ways - grilled ramps, green onion puree, and balsamic pickled red onions

8th course
- cantaloupe sorbet over lemon verbena granita

9th course
- roasted rhubarb with olive oil ganache, ice cream and crunchy streusel (?)

David Chang - absent. Serpico - indifferent. Service - fantastic. Overall impression - some standouts (yeast roll, fluke, scallop, poached egg, rhubarb dessert), worth the experience but left feeling a bit disappointed. Will definitely pay money for good food, but didn't think this was quite worth it. Might change mind though. For another yeast roll.