Bacon Omakase at Belly

Belly

I was very fortunate to have been invited to this private supper club at Belly and briefly met Chef Johnny Wooh. His staff was warm and welcoming, and there was just enough bacon. (Just kidding, there can never be enough)

Belly

We started off with toast with kimchi butter, which was already amazing.

Belly

BACON SUSHI – in my opinion, the best dish.

Belly

Rib & pork bellyyyyyyyy

Belly

Bacon taco. Yes, you can fold it in half.

Belly

Spicy stuffed pepper (sausage inside) – bringing the heat!

Belly

Of course you musta have-a pasta.

Belly

They even make vegetables tasty.

Belly

Donuts with (HOLY) SMOKY CREAM mm mmmmm.

BELLY OMAKASE

355 WEST 14TH STREET
(BTW 8-9 AVE)
NEW YORK, NY 10014

Reservation is required (Omakase dinner is available exclusively for 12 guests per day every Friday and Saturday)

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Mu Ramen (Long Island City, NY)

Mu Ramen just opened up their brick-and-mortar restaurant in LIC last week, and I’ve been waiting for it since I missed out on its pop-up days last year. Long wait time, cramped space, but was it worth it? YES.

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Look at the noodle-y ceiling.

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They recommend no more than 4 people per seating. I would recommend going solo or with just one other person to really experience this place to the fullest. We sat at the bar, which I thoroughly enjoyed.

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If you aren’t one of the 6 lucky ones who get seated at the bar, there is a huge communal seating arrangement in the middle of the restaurant with a view of some succulents growing at the center of the table.

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My view: what seemed like unlimited uni and ikura going into our first appetizer, the famed U&I.

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Uni, spicy maguro, ikura, sesame roasted nori on top of rice. Perfect combination to me. This is the type of dishes I dream about.

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Next, Tonkotsu 2.0: pork based soup topped with chashu pork jowl, kikurage, menma, sesame, and scallions. Also added (at extra charge): roasted corn — HIGHLY RECOMMENDED.

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But wait! We also requested a sous vide egg (additional charge as well), which came after. The dude cracked the egg with one hand and it came out perfectly poached…

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The Mu Ramen. The pricier option at $18 (plus $2 for my nitamago, a seasoned soft boiled egg which I NEED in all of my ramen): oxtail and bone marrow based soup, brisket, half sour pickle, menma, cabbage and scallions. I LOVE this broth; so rich and so satisfying. Both of these ramen come with thin noodles, and I really wish there was an option to switch to the thicker kind.

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Our other appetizer was my least favorite: Tebasaki Gyoza. “Deep fried chicken wings stuffed with foie and brioche” sounds like a dream come true for me, but it tasted a little too bread-y for me.

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Inside of the foie wing.

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We watched them work their magic at the counter and secretly wished for more U&I.

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A bite of the pork — I also wish there was a bigger serving of this. I’d be happy with more meat and less noodles.

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I’m already making plans to come back. Cash only. No reservations. (UPDATE 12/11/14: they take reservations by phone now! Same day only, phone lines start at 3pm)

Mu Ramen
1209 Jackson Avenue,
LIC, NY 11101
info@muramennyc.com
Tel: 917.868.8903
Monday-Saturday 5:30pm-10:00pm