Random 2

I recently visited New York and had the best meal I believe I will ever eat in my entire life. The meal took place at Chef David Chang's, Momofuku Ssåm Bar. Located on Second Avenue in the East Village, the Ssåm Bar is a dimly lit restaurant surrounded by chic bars at walking distance. When walking down the street the spot might be easily passed as it lies rights on the corner and signage is minimal. When you enter there are booth seats, a bar, small tables and a room in the back. The kitchen is fully visible and the walls made of finished wood, giving the atmosphere a modern feel. 

I sat in the back room at a small wooden table. I started off the meal Benton's Country ham. This high salinity slice of prosciutto cut by simple sourdough slice worked amazing. The meat was fresh and though the saltiness was pungent, the flavor of the pork was not lost. Next was the Roasted Savoy Cabbage. I can not stress enough how amazing this dish is. Served with sliced ham jerky and a lemon butter sauce. Served as half a head of cabbage, boiled, roasted, and salted. When cut into, the head still has a firmness to it, allowing the cabbage to keep its original flavor while the roast gives a charred essence. The acidity of the lemon butter sauce adds dimension on top of the char, making this savoy cabbage a perfect summer dish. Next I ordered the pork buns, which are not on the menu (life hack). These buns will change your life. These were the best pork buns I have ever eaten. The bun was perfectly puffy and simple. The pork was cooked to perfection, sweet, salty, and everything in between. The sauce did not come running onto my hand allowing you to focus on your tastebuds, not cleaning up. To say the least, I'm obsessed. After all these small plates, I dove in and ordered the Japanese Miyazaki A5 Rib Cap. This tender slice was cooked medium rare and served with yuzukosho sauce (a fermented Japanese chile sauce). The cut was well marbled and felt like butter as the knife slid through. After this, I ordered more pork buns...but we already know how good they were. 

As I left Momofuku in awe, for lack of a better word, I thought 'why stop now, there is so much more to eat!' By now it is 1:30 am and a slight delirium is setting in, nonetheless, I allowed said delirium to drive me to the Momofuku Milkbar by Christina Tosi. Toni used to work under David Chang, until at one staff dinner she created the fame 'Crack Pie' and 'Cereal Milk' flavor which he encouraged her to pursue. That she did and then came the birth of the Milkbar. Located right across the street from the Ssam Bar, this little hut i almost just a window. You walk in, (there was a line at 1am, there will always be a line) and there is minimal seating and you are practically in the kitchen with the cooks. I ordered the birthday truffles, a slice of crack pie, and a birthday cake. The birthday troubles were little balls of birthday cake with some wet ingredient holding them together. These were my favorite of all these deserts, Tosi has mastered a confetti cake feel and flavor, without losing the hardness of the sprinkles and adding frosting flavors in the middle and throughout, creating this little ball or 'truffle.' Then i dug into the crack pie, which tasted enjoyable but was far too sweet in my opinion. The crack pie has an oat crust with a mysterious yellowy center. Delicious, but too sweet. And lastly, the birthday cake, famous for the fact that the sides are not frosted. It consists of three layers of cake, three layers of a white vanilla frosting, and topped with sprinkles and cake crumbs. Though addicting and decadent, this dish was also too sweet in my opinion. Nonetheless, the experience felt whole, I could not eat at the Ssam Bar without paying tribute to the Milkbar.