The centerpiece of Momofuku's popular bo ssÃ¤m dish is a whole slow-cooked pork shoulder.
A country ham plate another one of the late-night offerings.
Matthew Rudofker, the chef de cuisine of Momofuku SsÃ¤m Bar.
Michael Solomonov of Zahav.
The late-night dinner started with heirloom tomatoes topped with uni.
A weeknight dinner kicking off at 11:45 p.m. could be a hard sell, but what if the rare tasting was at Michael Solomonov’s acclaimed Israeli-inspired Zahav and included a chef from the popular New York City-based Momofuku Ssäm Bar? Guests couldn’t make reservations fast enough.
Matthew Rudofker, the Momofuku chef de cuisine and Philadelphia native, brought the late-night dinner series to Old City on Tuesday night in a swap of sorts with his good friend Solomonov, who had brought Zahav's signature dishes to Momofuku earlier this summer. This rare dining experience featured dishes like heirloom tomatoes topped with uni, the Korean-influenced bo ssäm dish, popcorn cake, and as a surprise, Momofuku’s famed pork buns.
“I [am] so excited to have chef Rudofker and Momofuku Ssäm Bar at Zahav,” said Solomonov before the event. “Matthew and I worked together many years ago and being able to cook together again for these dinners has been a great experience.”
“Despite being in New York for eights years, Philadelphia will always be my home,” said Rudofker, who cooked the dinner with his team of chefs. “To have the opportunity to cook at Zahav, working with one of my best friends and one of the most talented chefs, makes the experience of returning to Philadelphia that much more humbling.”