LUDOBITES - Finally! LudoBites 8.0 at Lemon Moon

Stars and planets aligned and I was finally able to go to my first iteration of Chef Ludo Lefebvre's "pop-up" restaurant LudoBites in its eighth outpost. This time Chef Ludo took over Lemon Moon restaurant on West Olympic Boulevard. Thankfully, after so much hype and excitement there was not an ounce of disappointment from first experience under Chef Ludo and Krissy Lefebvre's care. 

By now it's been over two month's since I sipped hard cider and languished over course after course of Chef Ludo's cuisine. But better late than never, eh? And it doesn't feel like its something of the past because I am still thinking about and craving the tuna with somen I had that night every single day (no joke). (Sorry in advance for the dim photos, was trying not to be too ... flashy.)


So, let's start at the beginning. My dinner guest and I opted for the NV Cambremer Cidre. Our meal began with a bang- literally- as the cork popped out of the bottle of cider the moment the cage was undone.

Next it was time to survey the menu and devise our plan of attack. We didn't opt to have the whole menu, as many do. As it was I was totally full when we left after eating less than half of the menu. I admit I was thrilled to have this simple piece of paper finally sitting in front of me in real life, not just a photo on the internet for once:

Burgundy Gougères and Chicken Tandoori Crackling got things going. I found it smart and comforting that Chef Ludo offers up something as simple as cheese puffs on menu. It is a way to taste something familiar at start of the meal as a means of easing into his unique flavor combinations and cooking techniques. The cracklings were like super fancy nachos without a tortilla in sight. The chicken liver mousse was a meaty cloud on a crisp chicken skin 'chip'.

Meatopia: A Celebration of Meat at Brooklyn Bridge Park (and one very special Chef)

On a sweltering hot Saturday in July the crowds showed up to Pier 5 at Brooklyn Bridge Park for Meatopia to devour tastings of meat provided by restaurants in New York City and from across the country. The annual celebration was having its first year at Pier 5, moving from their location last year on Governor's Island. The new location, in addition to an adjusted ratio of chefs to attendees, worked out very well. The normally bare Pier 5 made for a stage ready to be set with grills, fire pits and smokers. All the Chefs were set up with stands, clearly marked with large red signs with their name, restaurant, and a shadow of the animal they were serving with the company who provided their meat. The maps that were given out included a full list of chefs and their menus, making it easy to find just who and what you wanted. 

To start off my meat eating I headed with my lamby friends to try The Meatball Shop's Sloppy Joes, Lamb Belly Sliders from 42, Lamb Ribs from ilili, and Lamb Breast and rice from Sip Sak. Every single one of these lamb dishes was cooked to perfection, spiced with a balanced hand, and the portion was more than just a taste. My favorites were the lamb belly sliders and the lamb breast. The sliders were served on soft little buns with a pickle layered on the bottom. With streaks of lamb fat and crispy edges, the belly was tender and chewy. Sip Sak's lamb breast was served with fluffy rice and homemade bread. None of these dishes had the gamey flavor that sometimes comes with lamb. The sloppy joes were indeed sloppy, served piping hot, that made you want to take a fork to scoop up all the tangy meat that fell off your bun. ilili's ribs were crisp and chewy, a little hard to eat, but worth getting your fingers dirty for (served next to a basket of wet naps). 

Restaurant Celebrity Chefs: Why Chef Ludo Lefebvre is my Favorite

When getting ready to finish reading Blood Bones and Butter the other night, I got to thinking about the idea of a celebrity chef. I was deep in the part when Hamilton is spending a full month in southern Italy with her husband’s family. With the written admissions that her marriage doesn't ever quite fit and after some previous poking around online, I know they end up less than together. So the whole time I’m reading about how much she loves being a part of the Fuortes family I am wondering if at the moment I was thinking about it she is gearing up for a month long vacation with her 2 sons to visit their paternal relatives in Italy- leaving Prune in the hands of her chefs and staff.

This got me thinking about what happens when a chef transitions from an executive chef or restaurant owner into celebrity. It is the very fact that they made amazing dishes to put a restaurant, and then their name, on the map in the first place, but then as their celebrity grows and the demand for their appearances at events, book signings, on television, etc, grows equally, they are cooking in a restaurant less and less. Some celebrity chefs, mostly TV chefs and now some bloggers and food writers, were never really known for restaurant cooking; like Ina Garten and Giada DeLaurentiis. But what sense does it make that the more celebrity that is demanded of a restaurant chef, the less cooking they actually do? The celebrity turns into more restaurants, which in turn makes it impossible for them to ever cook at all the places under their name, and more books, which requires time to write outside of the kitchen in that limited amount between closing after the dinner shift and opening for prep the next day.