Early Look: Má Pêche Beef Seven Ways

By Kate Krader Posted May 13, 2010

© Ben Leventhal
Má Pêche's cote de bouef extravaganza.

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.)

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.


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