[Photo Credit: Frank Lee]
I know I’ve shared this with you before but in case you missed it, here’s a sure shot: David Chang’s brussels sprouts (via Food 52).
I’ve had these at Ssam and one cold day this winter I’m a try ’em at home.
Dig the recipe. I love that he uses cilantro stems. Why not, right? And the mint really makes it sing.
Sorry I forgot to pass this along when it came out. The Times’ review of David Chang’s new midtown spot:
It is a strange feeling, sitting in Má Pêche on a Friday night, well underneath Midtown in the basement of the Chambers Hotel, Modest Mouse playing at half volume on the stereo system as people drink wine and talk and stab at sticky pork ribs with chopsticks. The seats at the restaurant have backs to them. They are comfortable. There is plenty of space.
There is nothing like this at the other restaurants in David Chang’s four-restaurant Momofuku confederation — of which Má Pêche is the newest, the largest and the first not located in the East Village. There is no extra space in the other Momofuku restaurants at all, no real creature comforts beyond the food and the service. There are just counters, nooks, sharp corners and little chance for intimate conversation, even at Momofuku Ko, which flies the standard of excellence for them all. (There, you just stare at the chefs and wait for the magic.)
Got to be a worth a try, no?
[Photo Credit: Oyster Locals]
I just happened to be downtown last night, looking for a quick bite, when I realized I was near the Milk Bar. So I stopped in–it was crowded–and ordered the pork buns. A $9 treat. I stood there and savored every bite, knowing I shouldn’t eat too fast, knowing they’d be gone all too soon. But I couldn’t help myself.
And it was worth it.
[Photo Credit: Momfuku for 2]