© Ben Leventhal
Má Pêche's cote de bouef extravaganza.
Course 1: Tongue salad with spinach, basil and a sweet-tangy plum vinaigrette, plus just-seared wagyu with a version of Momofuku’s signature ginger-scallion dressing.
Course 2: An over-the-top platter of ridiculous côte de boeuf and chunks of lemongrass-and-Thai-basil beef sausage. (Here’s where you’ll see Momofuku’s first-ever steak knives.) There’s a circus of accompaniments, including lettuce leaves, pickled vegetables, fried garlic and shallots and a key bottle of fish-sauce vinaigrette.
Course 3: A monster beef shank braised with crab paste and chiles, served with soy- and sherry-infused oxtails. The accompaniments stay on the table, so you can eat a hunk of beef shank by itself or wrap it up in lettuce with whatever else you want.
Course 4: A dainty cup of full-flavor beef bouillon with herbs and lime.
Super-Bonus Course 5: A round of perfectly ripe Époisses cheese, which is served dripping off spoons with a perfectly warm baguette.
NBC’s Feast has even more details and photos.