A Bitten Word Adaptation
About a year ago, we had an incredible dinner at Momofuku Ko in New York City, an amazing restaurant from the chef David Chang. The food is awesome: A fixed-price tasting menu that changes every night. Our 12-course dinner had everything from Gruyere Soup with Bone Marrow and Brioche Toast, to Mackerel and Yuzu in Orange Oil, to Slow-Roasted Duck with Mustard Greens and Honey-Braised Turnips Rolled in Pumpernickel Crumbs.
Along with all the outrageously delicious and unique food, one of the most memorable things about the dinner was the drink pairing. Restaurants that do a tasting menu almost always offer a wine pairing to go along with the food -- a procession of glasses of wine specially selected to complement each dish.
But at Momofuku Ko, the drink pairing is much more free-wheeling. It includes wine, beer, sake and cocktails! Their thinking is that wine isn't necessarily always the best possible pairing.
We loved the idea! And we especially loved this Gingersnap Cocktail.