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 BELLY RAMEN O man… Sorry, I had to take a minute to myself.  When this arrived in front of me, I was a little worried…I wasn’t sure what I had gotten myself into.  The presentation was awesome, although none of us were quite sure what to do with the nori wrap that was sticking out of the bowl.  The components were laid out on top of the broth - scallions, radishes, greens (maybe mustard greens?), toasted garlic, maybe sliced mushrooms?, a 4 x 2 inch chunk of pan fried pork belly, and a dollop of some sort of paste. I have never ordered pork belly in a restaurant before, so I wasn’t sure exactly what I was in for.  The appearance reminded me of the pancetta I buy at the local Italian deli for when I make certain soups or this particular pasta dish.  The meat had a circular grain with a layer of necessary fat (for the deliciousness), and it looked like the fat on the edges had been totally rendered out, leaving a burnt crust of awesome. The broth was smoky, a flavor provided mostly by the pork itself, but enhanced by the toasted garlic.  The noodles were thick and home-made and better quality than the normal noodles used at this restaurant (I only know that because I tried JT’s noodle bowl). Overall, these components mixed perfectly together.  I savored each bite of pork like it was my last, until it was my last, and then I was just sad.  My only gripe is that after the noodles, beef and greens ran out I was left with a bowl full of scallions.  I wanted to scoop them all out and down the broth in one shot, but we had to go back to the show.

MARCH 10, 2009

Lower East Side, NYC

MOMOFUKU NOODLE BAR - PORK BELLY RAMEN

O man…

Sorry, I had to take a minute to myself.  When this arrived in front of me, I was a little worried…I wasn’t sure what I had gotten myself into.  The presentation was awesome, although none of us were quite sure what to do with the nori wrap that was sticking out of the bowl.  The components were laid out on top of the broth - scallions, radishes, greens (maybe mustard greens?), toasted garlic, maybe sliced mushrooms?, a 4 x 2 inch chunk of pan fried pork belly, and a dollop of some sort of paste.

I have never ordered pork belly in a restaurant before, so I wasn’t sure exactly what I was in for.  The appearance reminded me of the pancetta I buy at the local Italian deli for when I make certain soups or this particular pasta dish.  The meat had a circular grain with a layer of necessary fat (for the deliciousness), and it looked like the fat on the edges had been totally rendered out, leaving a burnt crust of awesome.

The broth was smoky, a flavor provided mostly by the pork itself, but enhanced by the toasted garlic.  The noodles were thick and home-made and better quality than the normal noodles used at this restaurant (I only know that because I tried JT’s noodle bowl).

Overall, these components mixed perfectly together.  I savored each bite of pork like it was my last, until it was my last, and then I was just sad.  My only gripe is that after the noodles, beef and greens ran out I was left with a bowl full of scallions.  I wanted to scoop them all out and down the broth in one shot, but we had to go back to the show.