NBC Locals Lunch with David Chang (Momofuku)

The editors of FoodGasm recently had the privilege of attending a very special NBC Locals lunch event, catered by Momofuku's David Chang. The event, whose location was secret until the very last minute, took place in an empty lot on the corner of Lafayette and Houston, next to a restaurant supply store. It was a very cool scene; outdoor kitchen, picnic tables, and security guards keeping the gates on top watch. There were 4 menu choices: vegetarian, pork, chicken, or dealer's choice (chef makes whatever feels). Unfortunately, when we got there, they weren't doing the dealer's choice anymore (which sadly turned out to be lobster, and then shwarma), so I went with the pork.

My meal consisted of Rice Fries, a Pork Bun, Rice Cakes, and everyone got a Pepsi Natural (new drink not on the market yet) and ice cream, but more about that in a bit. The pork bun was fantastic! It was served open, like a pita. There was a very generous amount of the tender pork, which was covered in a hoisin-like sauce, and a few cucumbers, which added a very nice texture and spring flavor to the mix. The bun was incredibly fresh, too.

The Rice Cakes were very interesting. They had the texture of candy with the hotness of the red chili sauce they were covered in. I liked these a lot. The Rice Fries were a nice side to the meal. They were light, salty, and addictive. Also to note, Pepsi Natural is really good. It tastes more like Coke than Pepsi and is quite refreshing.

Jon went with the Vegetarian meal. Here is his opinion on the food he got...

Hey folks, Jon here. I know what you thinking... "but Jon you aren't vegetarian and have frequently voiced your love of meat on this very site!" Exhale readers, I have not switched over to the dark side. I chose the veggie option simply because it was the "noodle" option. When I knew I was going to have the privilege of eating David Chang's food, I immediately knew some delicious noodles were coming my way. And delicious they were indeed. They were particularly thin, much like a "mei fun", and had a light ginger taste. Served along with the noodles was pickled cucumber, tasting something like Korean kim chi. Something else sat on my plate, but I simply couldn't identify it. It was certainly some sort of "greens", either kale, or bok choy, etc. Either way, it was tasty.

My meal came with the rice fries as well. They were really great. They reminded me of the asian rice snacks you occasionally find sitting on a bar mixed with some wasabi peas. I love that stuff, and these were a great execution of those. The shitake bun was excellent, but not as great as Jared's crispy pork bun. To be honest though, that was the only thing pork-tastic about Jared's meal. Those rice cakes were some strange love child of marshmallow peeps and chili sauce. All in all, I was very happy with my selection, although I would have loved to have gotten my hands on some of that Dealer's choice. I'll throw it back to Jared, who is going to tell you about the best ice cream I've ever had. Thats right... ever.

And now to the ice cream....by the time I finished the fries, bun, and cakes, I was already stuffed. But I still had to have the Old Fashion Donut Ice Cream! All I can say is that it's a good thing I found some room for it. This was one of the best ice creams I've ever had. It tasted like if you were to let a cinnamon donut soak in milk for a while and then you scooped it out with a spoon. Just wow. Fortunately, this is currently on the menu at the Momofuku Bakery & Milk Bar. I doubt it will be long before I go back for more.

Report Card

Food: A (i need to get to momofuku asap!)

Atmosphere: A+ (picnic tables on Houston, very awesome)

Price: A+ (it's hard to get better than free)

Overall: A+

NBC Locals Contest

Good news. A few weeks back I won an NBC Locals contest online which is getting me into a private lunch today prepared by chef David Chang of Momofuku. They had a trivia contest on the NBC Locals website and apparently I was one of the first 5 people on that particular day to get the answers correct. David has 4 Momofuku restaurants in the city and they are all doing incredibly well. In 2008, Momofuku Ko received 2 Michelin stars and David won the James Beard Award for best Chef in NYC! So be on the look out this weekend for a recap of this event. I'm pretty excited about it.

Jared

The Spotted Pig

There are few restaurants in the city that receive more attention from the press than the West Village "gastro-pub", The Spotted Pig. Maybe it's because it's owned in part by Mario Batali and Jay-Z. Maybe it's because Anthony Bourdain often rocks a Spotted Pig t-shirt on "No Reservations". Whatever it is, the two-hour wait for dinner they amass nightly was enough of a reason for us to see what all the hooplah was about. In this economy, if a restaurant that serves $30 entrees can fill its tables night after night, something must be good.

Because we were with a group in celebration of my birthday, here is a whole slew of dishes we got to try at The Spotted Pig. Since both of FoodGasm's co-editors were present, Jon's opinion is provided as well.

Deviled Eggs

Jared: Great. Spiced very well. And the vinegar was a nice touch.

Jon: I don't love vinegar on my deviled eggs. Still, they were pretty good. A nice little snack with a beer.

(Sorry for the lack of a picture, but these were gone within seconds of their arrival to the table)

Soleil Oysters with Mignonette

Jared: I'm such a sucker for oysters. While these weren't the biggest oysters I've ever had, they were fresh and the mignonette added a very nice subtle aroma. They immediately reminded me of summer.

Jon: Can't really go wrong here. Fresh raw oysters are truly one of my favorite delicacies. This may have been my favorite part of the meal, which may give you an idea of what I thought about the rest of the dishes.

Grilled Fennel and Radicchio Salad with Speck and Baked Parmesan

Jared: Really nice. Great flavors. Speck is awesome.

Jon: Many of you know, as I have often written, I love prosciutto. Speck is too not far off, except that it is boned before it is cured. Instant foodgasm. Grilled Radicchio and fennel were a perfect compliment to the salty ham.

Pork Rillette with Mustard and Pickles

Jared: Wow. Their homemade mustard was definitely one of the highlights of the meal. It's one of those things that stood out as so outstanding, I'll always associate with this restaurant. It didn't hurt that the pork was great. I made a little sandwich with the Texas-style toast they bring to the table, the pork, and the mustard.

Jon: Imagine pork paste. It sounds delicious, but let me tell you, it isn't. Served with a little grain mustard and a few cornishons, you are given a bowl full of pork vaseline with a healthy layer of pure pork fat on top. Sure, a rillette is technically a pork pate of sorts, so I should have full well known what I was getting into. This dish took 9 years off of my life.

Chicken Liver Parfait with Onion Marmalade

Jared: The easiest way to describe The Spotted Pig is "bold flavors". Again I made a sandwich with the toast, liver, and onions. The liver had such an intense flavor that I needed a minute or two to take the whole experience in. While I really enjoyed this, I don't know if I could have had more than a third of the serving. It was very intense.

Jon: Not the best liver pate I have ever had. Not the worst either. Way too rich. Certainly not a head turner. I'd much prefer some chopped liver from Sammy's Romanian.

And now on to the entrees...

Chargrilled Burger with Roquefort Cheese & Shoestring Fries

Jared: While I love burgers, I'm always hesitant to order one at a pub. Fortunately, they make great burgers here. The bun was soft, the meat was cooked nicely, and the Roquefort added another great bold flavor. I would put this burger up against NYC's finest. Along with the burger was a mountain of fries. Literally. These were also great. They are so light that while I may not have been able to eat anything else, I couldn't stop shoveling these in my mouth.

Jon: Excuse me, Sir? Would you like some hamburger with your Roquefort cheese. Jesus, the blue cheese just annihilates any other flavor you may have tasted here. This was supposed to be the go-to dish at this place? Give me a break! Wendy's makes a better burger. No lettuce, no tomato, no onion, no nothing. I did like the bun, which is usually something that I have a gripe about when I order a burger at a restaurant. The shoestring fries were also surprisingly good. Usually, shoe string fries are a total waste. These actually had some substance to them, so it wasn't just eating fried nothing. Still, this burger was a total disappointment.

Squid Stew

Jared: Amazing. I don't know what was in this besides Squid, but I don't really care. I would order this any day. It's a shame that I didn't and had to settle for a few bites of someone else's.

Jon: Agreed. I only had a bite, but it was probably my favorite bite of any of the entrees.

Crispy Pork Belly with Peas

Jared: Soft, juicy, fatty pork cased within crispy pork skin. Could I have asked for more? Unlike Porchetta's pork skin (reviewed several weeks ago), this was much easier to chew and enjoy the succulent flavors that spilled out of it.

Jon: This was a special that night, and it especially sucked (get it, hehe). Thinking about this still makes me shudder. I was all about this dish when I saw it. I saw pork belly, and I said great, bring on the crispy skinned bacon steak. What I ended up with was more like two really great pieces of fried pork skin hiding some sort of awful grease trap. Seriously, where was the meat here? It was like a pork fat marshmallow that melted in your mouth and left you with the feeling you've been sucking fat out of Marlon Brando's ass with a straw.

Jared: I can't say this restaurant met my expectations because they completely sidestepped them and wowed me in ways I wasn't expecting. Each dish had its own incredibly bold flavor. Nothing was subtle or mild about this meal. The service was great. We only waiting about an hour and a half. It may sound like a while, but considering the wait usually usually way over 2 hours, it wasn't so bad. They don't take reservations, but you can stop in and give them your cell and they will call you when your table is ready. The whole restaurant felt very "at home". The upstairs dining areas are split into small rooms and the tables are covered with brown paper. Despite being one of the heaviest meals in recent memory, I would trade a light, healthy meal for night at The Spotted Pig any day. I never thought it was possible to be so creative with pub food.

Jon: Seriously, what is the big fuss with this place. People wait for hours for this? I think they put those brown bags over the tables so people don't start sliding all over the place from all the pork fat.

Report Card

Jared's

Food: A

Atmosphere: A (the outside is surrounded by flowers and the inside is covered with pictures of pigs)

Price: B (this is a very upscale restaurant. you pay for what you get.)

Overall: A

Jon's

Food: C+

Atmosphere: A- (very cool, I must admit)

Price: C+ (9 dollars for a Guinness folks)

Overall: B-

The Spotted Pig

314 W. 11th St.

at Greenwich St.

212-620-0393

Hot Dog Battle

In the continuing spirit of having New York food face off in heated battle, FoodGasm is prepared to throw its hat in the hot dog ring. Hot dogs quite literally litter the streets of New York City, but unlike their burger counterpart, there is little effort to dress up the dog into some gourmet piece of art. Always affordable, hot dogs are a great "go to" in times like these, so I am here to make sure you don't wind up settling for the sidewalk cart. Because I think its kind of funny to imagine hot dogs fighting each other, FoodGasm will ultimately decide which hot dog reigns supreme by having New York hot dog joints compete for my praise and affection in a new segment here on FoodGasm called "Hot Dog Battle". Each battle will pin one hot dog giant against another, winner stays on. Got it? Good. 

The first round of Hot Dog Battle boasts two fierce competitors, each worthy of the title of Hot Dog Champion of New York City. In the blue corner, hailing from Coney Island, Brooklyn, wearing the green trunks with yellow trim, is Nathan's Famous Hot Dogs. This is the original folks, on the corner of Stillwell and Surf, where it has stood since 1916, pleasing beach-goers and amusement park patrons for almost one hundred years. 

In the red corner, hailing from four locations in Manhattan, wearing yellow shorts with red trim, Gray's Papaya. Since 1973, Gray's has been part of the three store hot dog triple treat tag team that includes the equally fearsome Papaya King and Papaya Dog. Gray's is the go to place to drunkenly stumble into and see how many hot dogs you can fit in your mouth at once. Ok, somebody ring the bell, because these introductions have got me pretty hungry. 

Lets start with Nathan's. I've had Nathan's before going to the original. Consistently disappointed, I thought the original would surely be something better. How wrong I was. The dogs from Coney Island are exactly the same ones that you can buy in a mall food court. For some time, the Mets have sold these dogs at Shea Stadium (rest in peace) and they consistently sucked, but I always chalked that up to the Shea vendors. At least at the original Nathan's, the dogs are grilled, and don't sit in dirty hot dog water, but that doesn't make up for their sheer lack of flavor and rubbery texture. The bun is another weak point. It tastes like it has been sitting in cardboard box for months, waiting patiently to be unpacked from its long journey from some big factory some factory in the middle of nowhere. Stale, uninspiring, and poor. 

Still, it's not all bad for Nathan's. While the dog is meh, with a healthy topping of blah, its got great atmosphere and character. You can feel the history there. Being raised not far from the Jersey shore, I know the allure of this sort of place. You emerge from the ocean, your body dries in the hot summer sun. Barefoot, you walk across the warm sand, up to the boardwalk, and grab a Nathan's dog and an ice cream cone to return to your beach towel with. (Either I should have been in marketing, or I've been watching far too much Mad Men) A block away is the cyclone, and the rest of Astroland amusement park. While this place is oozing with New York City history, which is something I'm a sucker for, it certainly does not make up for the mediocre dogs. 

Now Gray's Papaya, that my friends, is a freakin' hot dog. On top of the list of things that I look for in a hot dog is something I like to call - "snappiness". Hot dogs should have a certain pop, a healthy snap to them. This is what separates the men from the boys. Gray's has this in spades. The dogs have a crispy outside that gives way to a tender juicy inside when you bit into it. You can get it plain, with kraut, or with onions in that tangy red mystery sauce. For me, the classic New York dog is with mustard and kraut, no ifs, ands, or buts about it. Unless you are under ten, it is completely unacceptable to put ketchup on a hot dog. If you are with me, and I catch you, I swear I'll knock it right out of your hands. 

While this is a hot dog battle, I did give Nathan's props for non-hot dog related stuff, so I will do the same for Gray's. First, its namesake, the papaya drink. Honestly, I can't think of anything better to wash down a dog with. It's slightly creamy, sort of sweet, and conveys a unique tropical flavor. If you cant finish it, take it home and put some dark rum in there, and you are in business. But c'mon, seriously, finish it, its not that big. Another thing Gray's has going for it is that its so cheap. It boasts those two magic words that I always love to hear - recession special. For $4.75 you can get two dogs and a papaya drink, which, although having been raised from $3.50 about six months ago, is still a bargain. Lastly, during the election, they boasted a big sign that read, "We support Barack Obama." Because we here at FoodGasm are avid Obamamaniacs, we support that they support Barry "The Rock" Obama. 

So, the battle is over and its a clear victory. It's a first round knock out for Gray's Papaya, rendering Nathan's like the ninety three year old man left to die on the beaches of Coney Island that it is. I gotta say folks, Gray's is good, damn good. Someone is going to have to seriously step up, because Gray's has the stuff to tear through this contest like a young Mike Tyson, you know, before he like, abused all those women, and went totally nuts. 

Until next time, stay hungry folks. 

Jon

Report, err, I mean, Score Cards:

Nathan's Famous

Food: C+

Atmosphere: A

Service: B-

Price: B

Overall: B-

Gray's Papaya

Food: A

Atmosphere: B+

Service: A

Price: A

Overall: A

Num Pang

I cannot begin to tell you how joyed I am that Cambodian street food has entered into my life. Ratha Chau, chef-owner of Kampuchea in the lower east side, recently opened up a small sandwich shop in Greenwich Village called Num Pang. I cant pretend to be able to explain the subtleties of Cambodian cuisine, but I can tell you that the sandwiches at Num Pang are very very good. 

Num Pang, occupying a space no bigger than a couple NFL linemen, serves up Cambodian style sandwiches to what seems to be an exponentially growing mob of hungry patrons. Choices vary from pulled pork with a tangy honey glaze to peppercorn catfish, from hoisin veal meatballs to coconut shrimp, not to mention a few others. 

Each sandwich is prepared on a freshly baked baguette, likely a product of Cambodia's French colonial history. The bread really makes this sandwich so irresistible, striking the perfect balance of crusty and chewy. After being slathered with a chili mayo, and topped with pickled carrots, cilantro, and a cool cucumber, the sandwiches are ready to be adorned with the protein of your choosing. 

Of the one's I have tried thus far, I would recommend the coconut shrimp. Grilled moments before snuggling up on the baguette, the shrimp are fresh and flavorful. The hoisin veal meatball sandwich was good, but not as delicious. I really wanted that hoisin flavor to come through, but sadly I was left with just an average meatball, that was texturally unsatisfying. My sandwich eating cohorts raved about the pulled pork, which is no surprise, pulled pork is always excellent in any context. 

So, if your looking for something interesting to eat for lunch, hit up Num Pang. Fair warning, the sandwiches are a tad small, and for 8 dollars you can almost get 24 feet of sandwich at that Jared Fogel place, but this is much better. Num Pang delivers some serious eats, and hopefully etches a new cuisine into your culinary lexicon. 

Stay hungry. 

Jon 

Report Card:

Food: A-

Atmosphere: B

Service: B+

Price: B

Overall: B+

Strip House

Contrary to popular belief, I am not a full time food blogger. I spend most of my days studying the law, locked away in a small room with ten pounds of books nobody should ever be subjected to. Being a student, my access to restaurants in New York City is often limited by the exorbitant price of the city's top eateries. However, once in a blue moon, be it special occasion or momentary periods of being a "baller", I gain access to these high priced restaurants. This week, I ate at Strip House. 

Strip House is a men's club. It exists somewhere between a steakhouse and a bordello, lights dimmed blood red and its walls covered with pin ups and celebrities from the early part of the 20th century. Its the sort of place where the well off talk business over cigars, scotch, and steak. Much like the rest of the New York City steakhouses, it aims to convey a certain nostalgia, however here its not one of charm and a simpler time. Rather it conveys pure sin and vice. Its the perfect place to grab hold of a hefty knife and rip into some juicy beef. 

The main attraction is obviously the steak. Unless you are dining alone, there is no reason not to get the "table side carving for two". We got it for three, and it was more than enough steak, not to mention the bounty of sides we ordered. You have the choice of a Porterhouse or a Chateaubriand. The Porterhouse is the mac daddy of steaks. On one side of the bone is a filet mignon, or the tenderloin. On the other side is the strip, a less tender, but arguably tastier cut. The steak is dry aged, perfectly charred on the outside, and cooked to your liking. Its served up with their own steak sauce. I am not an A1 kind of person, and I generally do not like "steak sauce". Yet, this steak sauce is not to be missed. Its tangy, spicy, and a perfect compliment to the meat. In short, the steak was good, but I've had tons better, and its surely not a foodgasm. 

For me, steakhouses are all about the sides. We ordered three of them. First, Goose Fat Fried Potatoes. This was a knockout punch. The waiter informed our table that this dish is consistently voted the best side in New York. I dont know about that, but it was outrageous for sure. Imagine a perfectly rich and buttery mound of mashed potatoes, dropped into a deep fryer full of savory goose fat. This dish may have taken some years off my life, but I was glad to make the exchange. 

Next, Black Truffle Creamed Spinach. Creamed spinach is a must at a steakhouse. It would be like going to McDonalds and not getting fries. The creamed spinach at Strip House was good, but it wasn't great. The hint of black truffle was an interesting note, but the spinach was just didn't really do it for me. 

Last, and least, was the Sautéed Wild Mushrooms. There isn't much good or bad I can say about this dish. It was simply some wild mushrooms, presumably sauteed with some garlic and butter. Tasty? Yes. A complex and original work of art? Not even close, but hey, its a steakhouse, so I wasn't exactly expecting molecular gastronomy. 

When I am privileged to enter the world of restaurants I can't afford, I want to be enlightened. I want to experience something unique, or interesting, or overwhelmingly delicious. Sadly, this was not my experience at Strip House. Don't get me wrong folks, it was great, especially those potatoes, but all in all, it fell a little flat. 

Until next time, stay hungry. 

Jon 

Report Card:

Food: B

Atmosphere: B+

Service: A-

Price: B- (its expensive, but not in comparison to like restaurants) 

Overall: B