Tuesday, May 12, 2015

"The evening's performance, which takes about two and a half hours for around fourteen courses, is probably good for couples who have run out of things to say to each other. Guests approach the meal with diligence. One night, a man in a springtime scarf asked how something should be eaten: a wisp of uni and a scoop of fermented chickpea paste, in a pool of bright-green olive oil. The chef who delivered the dish, and who had explained that the purée was developed in the Momofuku Food Lab, shrugged."

From the May 18, 2015 issue of The New Yorker's Tables for Two article: Momofuku Ko. By Amelia Lester.

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