Hey. My name is Heath Saraceno. I play guitar in Senses Fail. I go on tour. I eat food. This is the food that I eat while on tour.

Email suggestions to heathlovesfood@gmail.com if you know of a sweet spot I should try.
March 11
MARCH 10, 2009 Lower East Side, NYC MOMOFUKU NOODLE BAR - PORK STEAMED BUNS I’m a big fan of Anthony Bourdain.  I’ve read Kitchen Confidential, and am a frequent viewer of No Reservations.  When he visited Momofuku Ssam bar on the “Food Porn” episode of No Reservations, I made a mental note that I had to try some of David Chang’s food the next time I was in New York City. There are a couple different Momofuku restaurants to choose from, depending on how much you’re willing to spend, what kind of experience you are looking for, and exactly how much of a maniac you are looking to be.  You can get incredibly deviant at the Ssam bar. We didn’t really have that much time on our hands, so we decided to go to the noodle bar, the quickest of the group.  Steve, our manager, insisted that we order the Pork Steamed Buns, as JT, our day-to-day manager, and I had never had them before.  This was one of the best things I have ever eaten in my life.  There were 3 pieces of thick slab pork, hoisin sauce, cucumbers and scallion wrapped gently in a steamed white bun.  I dotted some Sriracha on there for a little heat.  The presentation was more like a barbecued pork taco than a sandwich. The pork was very fatty, but it wasn’t the kind of fat that snaps apart as you bite it, it melts away like gelatin.  This was not gross fat, it was delicious.  I never understood the fuss that chefs and people who love food make about pork fat until today, but now that I know (on a very small level) what they are talking about, I’m definitely not going to be so squeamish about eating fatty pork in the future.   Which brings me to…

MARCH 10, 2009

Lower East Side, NYC

MOMOFUKU NOODLE BAR - PORK STEAMED BUNS

I’m a big fan of Anthony Bourdain.  I’ve read Kitchen Confidential, and am a frequent viewer of No Reservations.  When he visited Momofuku Ssam bar on the “Food Porn” episode of No Reservations, I made a mental note that I had to try some of David Chang’s food the next time I was in New York City.

There are a couple different Momofuku restaurants to choose from, depending on how much you’re willing to spend, what kind of experience you are looking for, and exactly how much of a maniac you are looking to be.  You can get incredibly deviant at the Ssam bar.

We didn’t really have that much time on our hands, so we decided to go to the noodle bar, the quickest of the group.  Steve, our manager, insisted that we order the Pork Steamed Buns, as JT, our day-to-day manager, and I had never had them before.  This was one of the best things I have ever eaten in my life.  There were 3 pieces of thick slab pork, hoisin sauce, cucumbers and scallion wrapped gently in a steamed white bun.  I dotted some Sriracha on there for a little heat.  The presentation was more like a barbecued pork taco than a sandwich.

The pork was very fatty, but it wasn’t the kind of fat that snaps apart as you bite it, it melts away like gelatin.  This was not gross fat, it was delicious.  I never understood the fuss that chefs and people who love food make about pork fat until today, but now that I know (on a very small level) what they are talking about, I’m definitely not going to be so squeamish about eating fatty pork in the future.  

Which brings me to…