Momofuku Ma Peche

A few months ago, I learned a great new term. Eliza and I decided to go up to NYC and hang out with Jeff and Elizabeth at the Big Apple BBQ Block Party. Hearing this, one of my coworkers remarked,”Isn’t that kind of a busman’s holiday?” (You see, living in Austin, we get our fair share of barbecue.) Fair enough, but this was really just an excuse to go to New York and hang out with some friends. Our first night there, we took Jeff’s advice and checked out the latest addition to David Chang’s┬áMomofuku empire, Ma Peche.

Before dinner, we spent a few minutes at the bar, which overlooks the main dining room a floor below. It creates a nice effect, making the place feel huge.

We started off with the foie gras, in an effort to eat something not offered in Austin barbecue joints.

In keeping with the busman’s holiday theme, Eliza had a beer that was imported by an Austin company.

The ribs were nice. The meal was nice. The ambiance was nice. And maybe that’s why I wasn’t crazy about it. It felt like something was missing at Ma Peche, and I think that missing piece was attitude. In David Chang, we’re talking about a guy who makes a dessert called “Crack Pie.” But Ma Peche felt a little conservative.

We did stop at the Milk Bar on the way out for some of that Crack Pie, though. There’s a reason they call it that.

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