You are not logged in

New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Best Biscuits and Gravy

  • Momofuku Ssäm Bar

    207 Second Ave., at 13th St.; 212-254-3500

    For a restaurant empire that everyone likes to label Asian, Momofuku covers a lot of regional American ground. Case in point: the killer biscuits and gravy on Ssäm Bar’s new weekend brunch menu. Like many winning dishes, this one was born at a family meal, when a cook named Gabe resuscitated his Atlanta family’s biscuit recipe. The special Momofuku touch, though, comes from the rendered pork-jowl fat baked into them. That, and the country-ham scraps enriching the gravy, and the slices of savory ham-hock terrine that are toasted onto one half of the biscuit before it’s piled with tremulously soft eggs stirred with crème fraîche over almost imperceptible heat.

From the 2009 Best of New York issue of New York Magazine

Order the Issue Today

Cover of New York Magazine's Best of New York issue

Order This Issue

Other Best Of Guides

Our mission this year: to hunt down not just the best but the best values in the eating, shopping, drinking, and general-consuming universe of New York. It’s quite the process, this, requiring eating and shopping and drinking (all in the name of research), followed by heated but civil discussion, and heated but less-civil discussion, until a winner emerges in each category.

Read More...