- The French Laundry Is Using Tock to Streamline Its Reservation Process
- Chris Cosentino Opens Jackrabbit in Portland
- Charles Masson Brings Back the Art of Tableside Service at Majorelle
- The 100 Hottest Restaurants in America, According to OpenTable
- Why Star Bartender Julia Momose Is Embracing Mocktails
- D.C. Restaurant Owners Are Suing Donald Trump
- Why a Chicago Chef's Restaurant is Named After a Silent Artist
- Wonder Walls: How Restaurants Are Getting Into Custom Décor
- 4 Killer New Miami Restaurants and Brewpubs
- The Easiest Fruits and Vegetables to Grow in Your Garden, According to Linton Hopkins
No, I didn’t need another reason to sit down at a Momofuku restaurant. But I got one anyway now that Má Pêche, the new David Chang-owned restaurant in midtown Manhattan, is launching its answer to Ssäm Bar’s bo ssäm and Noodle Bar’s fried chicken party platters. In fact, chef Tien Ho has picked a whole new protein—beef—which he’s serving seven ways. (Let’s note that Ho’s commitment to quality beef is so strong that he picks seven different kinds of beef—from Creekstone in Kansas to Four Story Hill Farm in Pennsylvania—for the Vietnamese-style feast.)
© Ben Leventhal
© 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.