It’s summer time here in the big Apple, Jack! That means 2 things: even more tiny dogs lugged around in tiny totes and NYC Restaurant week! Restaurant week is the special time of summer when you can indulge in a price fixed menu at any number of fine NYC eateries for the reasonable sum of 35 bones. Things snuck up on me this year, so while I am out scrambling to pick a place, I got to thinking about all the other amazing restaurants in my hood that I have not had a chance to dine at.

One such restaurant, Momofuku Ko, offers a 10-course prix fixe dinner for $100 (prices go up for a wine pairing). Rave reviews combined with limited seating and a unique reservation system (online only, no playing favorites with the owner or slipping the host a benjie to cut the line) have created a weird obsession among some folks with trying to grab a seat.

I haven’t been bitten with the Ko-bug just yet, but one item on the menu has me interested. As a reward for suffering through such snooze-inducing fare as a chawan mushi with caviar, asparagus, argan oil and cashews, or thinly sliced spare rib cooked sous vide over 48 hours and then deep fried, you are rewarded with what I consider one of the most brilliant uses of corn flakes in the last 5 years; Cereal Milk Panna Cotta.

Think End Milk creme brulee. This dessert is made from taking the milk from a bowl of corn flakes left to soak over night and simmering it with cream and sugar. After mixing with light gelatin and vanilla, you get a light creamy treat fit for a King.

And yes, I still do.