I was curious to see what the new iteration of Momofuku, Kojin would have in store for us. It was no longer a price fixe menu, instead it was more of a steakhouse. I had a vague notion of it being a steakhouse but I moreso remembered it just focusing on Ontario meats. Good thing we ordered the steak because when Brent went back and checked his notes he saw that it was indeed known as a steakhouse.
To start we ordered the corn flatbread because the server said they were known for it and served it in all the Momofuku restaurants. She didn’t really need to sell it on me, as I was already convinced: spiced honey sounded so good. Brent also ordered the fire-smoked beet salad because it had savoy cabbage in it, one of the 1001 foods. I picked out a few pieces of cabbage, it was alright. But he mostly on his own with this one. Beets taste like dirt to me.
For our mains Brent had the butcher’s steak because we were told that all the other steak options were meant for sharing and were large. Curiously it was the only one without a size listed and the steak Brent got was tiny by steakhouse standards. It does explain the low price tag though. I had the pork chop except the only accouterments were onions. I mean yes they added a nice flavour but I didn’t want to eat them. The pork chop itself was weird. Some bites were good. Some were super fatty and chewy. Some were tasteless. Overall it was a tough piece of meat and even the steak proved easier to cut.
For dessert we split an order of the peanut butter cake because it was served with hokey-poke ice cream (vanilla ice cream with bits of something similar to sponge toffee). It was just vanilla ice cream with barely a discernible hokey-poke. The cake itself was still warm, a nice touch but kind of mild on the flavour. I liked the mildness of the peanut butter but it needed something else still to go with it. It wasn’t bad, but it wasn’t something I would crave.
At least the cocktails were good, further cementing my growing love affair with yuzu.