The burgers at the Shack are awesome, so awesome I ate there 3 times. I should be ashamed of my gluttony, but seriously, we don’t have burgers like this in Vancouver. Plus, who can argue with beer in the park?
I’m home now, and feeling a bit on the unhealthy side, so I’m going to be meat-free for a while. Mike’s going meat-free too! I’m actually really excited to be trying out some of my favourite recipes with a meat-less twist, so stay tuned!
Vietnamese sub from Paris Sandwich
Vietnamese sub from Paris Sandwich
Hand-pulled noodles from Xi’an Famous Foods
Lamb and cumin noodles from Xi’an Famous Foods
The Meatball Shop
Chicken meatballs with mushroom sauce
Beef meatballs with spicy meat sauce
On Day 4, Mike and I ate:
Sesame bagel from H&H
Pork belly from the Japanese Block Party on 85th and Broadway
Saucy pork belly from Japanese Block Party
Potato knish from Yonah Schimmel Knish Bakery
Macaron from J’ Chanceux Macaron
Passion fruit ice macaron from J’ Chanceux Macaron
Chicken from BonChon
Totto Ramen
Spicy ramen from Totto
Miso ramen from Totto
Tomorrow: more!
Yes, all we do is eat!
Homemade smoked sausages from Jim n Nick’s Bar-B-Q at the Big Apple BBQ Block Party
Pulled pork sandwich from Big Bob’s Barbecue at the Big Apple BBQ Block Party
French onion melt from Murray’s Cheese
Trofie al Prosciutto from Crispo
Vanilla eclair and Granny Smith apple sorbet from Chickalicious
More eats tomorrow!
A selection of what Mike and I ate on day 2 in NYC.
Organic tomato from the Union Square Greenmarket
City Bakery pretzel croissant
Korean Fried Chicken
KyoChon chicken wings
Fatty Crab chili crab sauce with toast fries
Fatty Crab pork buns
More food porn tomorrow!
The Momofuku name is a registered trademark of Momofuku and David Chang. I'm just using it (fair use?) to refer to his restaurant and cookbook.
All original content and photos is © 2010 copyright & all rights reserved Stephanie Le.
momofukufor2.com is where I document the little tips and tricks I learned while cooking through the Momofuku Cookbook by David Chang and Peter Meehan.
Subscribe via RSS
Follow me on Twitter