A Glimpse at Mott St.
The team from Ruxbin Kitchen gave a tasty preview of their forthcoming restaurant, Mott St., serving an Asian seafood soup with hand-cut noodles at Fête, in addition to a crab coral and Chinese sausage fried rice and a refreshing non-alcoholic cocktail. Ruxbin/Mott St. chef Edward Kim, at left.
Cutting the Noodles
At the center of the Mott St. workstation, chef Kim thickly sliced wheat noodles on the spot from large sheets of raw dough.
The noodles were flash-boiled, leaving them chewy and robust. They were then combined with an aromatic broth, clams, bean sprouts, and plump shiitake mushrooms.
Trenchermen's Ramen Pop-up
Over at the Trenchermen's station, chef Mike Sheerin had put together a freewheeling menu that included black sesame pork potstickers, chicken thighs over sticky rice, and two kinds of ramen: pastrami, collard greens, soft egg, and duck leg; and tofu, butternut squash miso, mushrooms, and pickled smoked grapes.
"Wild Card" Ramen from The Trenchermen
By the time I muscled my way to the front of the line at the Trenchermen's station, several ingredients had run out and the chef and his team were improvising a bit, combining elements from different dishes. I was hardly disappointed with what I received, which included taut noodles, a beautiful soft egg, the butternut broth, loads of rich duck meat, and fresh and fragrant basil.