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| - My Supper Club recently had dinner at Momofuku Daisho. I had pre-ordered us the Bo Ssam large format meal, which serves 8-10 and costs $240. That's the base price and then any additional drinks, food, tax, and tip are added on top of that. There was a group of 10 of us.
I was served an unimaginative non-alcoholic cocktail, but my dining companions liked the growler of Bellwoods and the beer selection.
In addition to the Bo Ssam, I shared an extra dish of the halibut cheek crudo, because I love crudo. The crudo was sliced a little thick for me, for a fish like halibut cheeks. It would have been better if things had been sliced thinner. It wasn't as nice as the crudo at Porzia. The toppings for this crudo were kind of unimaginative (caper berries, fried wonton crisps, some thinly sliced white radish) and there wasn't any lubricating element like oil, or acid to bring all the elements of the plate together.
Overall, I wasn't overly impressed with Daisho. I thought the service, for a "fine-dining" establishment was really poor. When the Dotytron and I walked in, we were told there was a 2 hour seating limit, which hadn't been made clear to me when I made the reservation or at any of the multiple points of contact the restaurant made to confirm the reservation. Then, even though we were clearly waiting for the rest of our party to arrive, the server was like, "Well, your bo ssam is ready, and it's at its peak of perfection now," and I'm like, well what the heck am I supposed to do about that? That's not MY FAULT. What kind of restaurant expects to throw out a giant hunk of meat as soon as you sit down? It's just poor and it set a bad tone.
Then, when the rest of my dining companions had arrived, and I indicated to the server that they could send out the bo ssam, she was like, "well, it will be ready in 15 minutes or so." WELL WHICH IS IT? IS IT AT THE "PEAK OF PERFECTION" (your words, lady, NOT mine!) OR NOT?!?!?
The Bo Ssam was delicious, I have to admit. The fat was nicely caramelized and the meat tore off in fat-soaked chunks. It's not something a semi-competent home cook couldn't replicate at home, though. It's just a 6lb pork shoulder, slow roasted. It's served with white rice, oysters (a measly dozen), kimchi, a ginger-scallion sauce, and pickled cucumbers. The menu at Daisho was uninspiring, overall. If the crudo and the service was any indication, I wasn't impressed and I had a hard time, looking at the menu, thinking of other dishes I would have ordered, had the Bo Ssam left us with any room. The room is beautiful, but I'm in no hurry to go back.
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