Momofuku Ko (part II)

I was very fortunate to be invited back to Momofuku Ko as part of their "friends and family" and asked to critique their food. Unfortunately J wasn't in town this time, so I asked Aramis if he wanted to tag along.
Needless to say, I didn't have to ask twice.

I was told the guys in the kitchen were redoing their menus a bit, and going for more. The next step in their quest to be the very best.
I was served 11 courses on my first visit. This time, I was forewarned it would be 17 courses.
A monster meal perfectly orchestrated by my man Sam.

The counter sits only 12 customers.
Each segment of 4 seats is seated with 20 minute intervals, and there's only 2 turns per night.
The dining experience is run on the basis of precision. The chefs have basically timed each dish on preparation and consumption so there's very good flow through out the meal.

Here are the itemized dishes we had. (sorry, no photos allowed)

-Champagne
As you sit down, you are greeted with a glass of bubbly.

Amuse **
Creme Fraiche & Caviar in a Wonton Crisp
Pork Rillette w/Strawberry Jam on a Corn Crisp

Oyster **
Duxbury Oyster with Caviar and Daikon Pickle

Kampachi ***
Kampachi w/Lemon Jam and White Soy Sauce

Fluke *
Long Island Fluke w/Tobanjyan, Myoga and Mizuna

Scallop **
Diver Scallop Ceviche with Soy Salt and Kaffir Lime Zest

-Argentine Viognier

Lobster Salad ***
Poached Lobster w/Cantaloupe Gelee, Tomato Water, Green Oil, Little Purple Flowers and Melon Balls

-Spanish Manzanilla Sherry

Carpaccio **
Sirloin Carpaccio w/Grated Horse Radish, Browned Baby Leeks and Horse Radish Crisps
Bread Bomb

-Sauvignon Blanc

Salad
Yuba Skin with Cherry Tomatoes, Sesame Powder and Crisped Rice

-Junmai Gingo Sake

Soup **
Pork Dashi, Fava Beens, Chanterelles and Poached Giant Prawns

2006 Verduna

Egg **
Deep Fried Whole Egg w/Cherry Sauce and Mustard Greens

-2006 Tove Tokaji

Fish **
Steamed Sea Bass w/Egg Drop Xiao Long Bao Ravioli and Baby Bokchoy

-2006 Nicolas Potel Volnay

Pasta *
Soba Ravioli stuffed w/Eggplants, Chinese Sausage Brittles and Orange Marmalade

-Kome Kome Sake

Foie Gras ***
Frozen Foie Gras Torchon w/Riesling Gelee, Lychees and Candied Pine Nuts

-2002 Brunello di Montalcino

Meat ***
Elysian Farms Rack of Lamb Sous Vide.
Goat Cheese Puree, White Watermelon Cubes and Dehydrated Black Olives

-Churchill Porto

Cheese *
Semi Hard Goat w/Pickled Onions
Lardo Brioche
Semi Soft Goat w/Smoked Cantaloupe Puree

-Reymos Sparkling Muscatel

Dessert 1 *
Peach Sorbet a la PacoJet
Milk Crumbs
Strussel Ganache

-Greek Muscato

Dessert 2
Corn Parfait
Sour Cream Sorbet a la PacoJet
Dehydrated Corn and Chocolate Sauce

So after 13 glasses of booze, 17 course of food and 3 hours later, Aramis and I thanked our hosts and waddled out of the place with gleaming eyes and a smile wrapped around our faces.
We were Pretty Pretty Happy.
Not a bad way to kill a Saturday afternoon.