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Beef at Momofuku

By Dudes on Foods   Mar 03, 2008

I stopped by at Momofuku Noodle Bar for a late lunch Sunday with the wife. As always, the guys took care of us and we had a blast. They sent out a new dish on the house for my wife and I to try. "Skirt Steak" Creamed spinach on the bottom, medium rare skirt steak with kimchi butter on top. It was a hit. The little bit of heat in the rich butter played well with the gaminess of the meat and the creamy spinach. High points for balance of flavor and texture. Right on guys! ps... click on the pic and notice the Welsh salt crystals sprinkled on top. cooooool. FULL REVIEW

Momofuku Noodle Bar

By Pabulum   Jan 15, 2008

171 1st Avenue between 10th and 11th Streets 212/777-7773 about $58 for two, with one beer, with tip ? ? Updated: My bad. Momofuku Ko is still under construction in what used to be the original space of Momofuku Noodle Bar. Thanks, Zach. Is there a stronger English word than savory that can describe the taste that is Momofuku? [...] FULL REVIEW

New Noodles at Momofuku

By Dudes on Foods   Dec 20, 2007

You are reading it here first! I heard some pretty interesting news from a very credible source. Momofuku (171 1st Ave) is changing their bland, and soft ramen noodles for something more authentic. Japanese Ramen is an art form not too many places can replicate very well here in the States. And when Momofuku opened 3-4 years ago, I have to say, many of us were utterly disappointed with their choice in noodles. But all is changed now since Momofuku's Exec. Chef David Chang has upgraded the noodle to a fresh Japanese noodles from a quality Japanese Purveyor. I'm looking forward to trying the new ramen. In addition, it's always a... FULL REVIEW

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Momofuku Noodle Bar

By AnythingGood   May 14, 2007

So it's raining and cold, you're starving, and you've already been waiting half an hour for seats together to open up at Momofuku. Do you continue to press your face against the window or rush straight into the Italian pastry shop on the same corner and gorge on gelato and biscotti? Luckily our patience eventually pays off and we figured out why Momofuku is worth the wait. Marinated baby octopi, tender little things, started us off. I'm generally not a fan of octopus but these were as delicious as any I've ever had. The Momofuku Ramen is served in a huge bowl with a fragrant broth topped off with slices of roasted Berkshire pork... FULL REVIEW

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Momofuku (NY) - The Revolution Will Be Eaten

By ChuckEats   May 10, 2007

“I’m just makin’ my play Don’t try to push your luck, just get out of my way” - AC / DC - “Back in Black” It blares through the loudspeakers at Momofuku and it’s oh-so-appropriate. Momofuku, and Chef David Chang, are at the forefront of a movement that’s injecting a good dose of rock’n'roll rebellion and Schumpeter’s [...] FULL REVIEW

Pigging Out at Momofuku

By The Finicky Lawyer   Feb 14, 2007

The Momofuku restaurants - both the noodle bar and the ssam (phonetic for "wrap" in Korean) bar - are reputed to be an addiction for chefs. I was fortunate enough to try both during a recent trip to New York, and I can see why. Both are hip and trendy without being pretentious, with adventurous flavors and ingredients from local farms combining to FULL REVIEW

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Momofuku Noodle Bar

By Hungry Hedonist   Feb 03, 2007

This is going to be my last Manhattan post for a while. However, as I will be spending my entire summer there, I foresee a backlog of New York posts to come. After the Grimaldi's excursion, we headed back to lower Manhattan, and decided we wanted some warm and hearty grub, sans reservations. And since all our structured plans revolve around food, we decided to hang around the East Village until we got hungry again. Of course, that doesn't take much work--we're bottomless pits. FULL REVIEW

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momofuku noodle bar

By eat 2 love   Nov 24, 2006

momofuku noodle bar on first ave. in the east village is the genius hog haven of chef david chang . although both he and his momofuku noodle bar have gotten so much press to the point of over exposure, the food has remained consistently scrumptious. his focus on artisanal ingredients must be a legacy of the time he spent in the kitchen at craft where chef tom colicchio created the cult of the pristine ingredient . the defining character of momofuku’s ingredient driven menu is pork. and more pork. FULL REVIEW

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Bahn Mi, Mantou, Ssäm

By Foodite   Aug 23, 2006

I just had great ass sandwich.  It's made w/ mantou (this Chinese bread--the stuff they use for the buns at Momofuku) and filled w/ things like grilled chicken, braised pork shoulder, short rib w/ kimchi, and spicy pork.  It was unbelievably yummy and cheap ($3.75). It's this new place called Province that NY Mag wrote a blurb about.  I highly suggest it.  It's just as good as, and cheaper than, the pork bun at Momofuku FULL REVIEW

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Podcast #29: David Chang

By Off The Broiler   Aug 23, 2006

Podcast FULL REVIEW

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Momofuku

By Fork & Bottle   Jul 30, 2006

We were instructed by a few who know, to visit this tiny New York City noodle shop. Wow, were we blown away by the freshness and quality of what we ordered. We would go back and would recommend it to others. FULL REVIEW

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NYC Dining: Momofuku

By Off The Broiler   May 12, 2006

Rachel and I went into the city after work today and decided to try out Momofuku, a narrow, unassuming Japanese / Asian-American fusion restaurant that's recently been made famous than by no other than Martha Stewart, who has been gracing its square stools of late and has promoted it on her show. I had been meaning to try it ever since it opened back in 2004. Not to be deterred by the possibility of a mob scene, we made it there just before the dinner rush and had our choice of seats, all noodle bar seating, right in the thick of the action. FULL REVIEW

Momofuku

By Eat Drink One Woman   May 01, 2006

Had dinner at Momofuku on Saturday and tried pig tails for the first time.  They were deep fried til crisp and marinated in a sweet reddish sauce. "Like General Tso's chicken," my dining companion said.  But the bones in the tails are disconcertingly similar to human phalanges, so it's kind of like stripping stringy meat off a skeletal finger.  A big pile of tail bits are served with a bowl of cool pickled Asian pear slices for $13. FULL REVIEW

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Restaurant Notebook

By Foodie NYC   Jan 11, 2006

Here we go again.   Another recap in which I demonstrate for the internets that I spend an insane amount of money on food and wine. Here's to my out of control hobby/passion/addiction.  I think I need an intervention. FULL REVIEW

Restaurant 101 New York City Entry #52

By Veal Cheeks   Jan 05, 2006

In Adam Platt's list of the 101 Best New York Restaurants 2005 in New York magazine, Momofuku concludes the list. Chef David Chang may well have breathed a sigh of relief that a line cook didn't put a little too much salt in Mr. Platt's ramen. Being #102 counts for nothing (being #97 might be almost as bad). FULL REVIEW

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Momofuku, Veniero's, and...egg sammiches

By The Girl Who Ate Everything   Nov 01, 2005

Yeah, sometimes I don't know where to eat. And that's when Carol comes in and says, "Momofuku". We have a good relationship that involves talking, eating, and talking about eating. FULL REVIEW

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Tia Pol and Momofuku

By Opinionated About Dining   Oct 10, 2005

If you asked people which recent restaurant openings have made the biggest impact on the Manhattan dining scene, their lists would likely be limited to places like Per Se, Masa and Hearth. But if you asked me for my list, I would include two lesser known restaurants, who, in spite of their not being temples of fine cuisine, have earned their place on the list because they have redefined the inexpensive dining experience . You ask how Tia Pol, a tapas bar in Chelsea, and Momofuku, an Asian noodle bar in the East Village, could make such an impact? Well that’s an easy one. Both restaurants have found a way to deliver the same market based cuisine you will find at the top restaurants in town. And all for a price that everyday diners can afford. I know you find that hard to believe, but at both restaurants you will find dishes that use the same ingredients they use at places like Daniel and Craft. But for a cost of between $8-$15 a dish. Take a walk over to your local Greek Coffee Shop and see what they give you in that price range. You are likely to find meat or fish that was frozen, and served with vegetables that come from a can. I know that by now you are saying to yourself, this sounds too good to be true. But I assure it it’s not. FULL REVIEW

Momofuku

By Pabulum   Aug 15, 2005

Momofuku, which means “lucky peach,” is a nicely-designed noodlebar with mostly Japanese and Korean-influenced dishes plus a touch of Chinese. It reminded me of London’s Wagamama (which means “naughty child” in Nihongo), as famous for their inexpensive and quick fast food as for their interior’s design. FULL REVIEW

Overrated? Overpriced? Back to Momofuku (Featuring: Soft-Shelled Crab Buns)

By The Amateur Gourmet   May 02, 2005

I admire Momofuku for its food, yes, but also for its sense of humor. Look at what was on the door Thursday night when we went there after class: FULL REVIEW

Momofuku

By Eat Drink One Woman   Apr 21, 2005

You can't be fat if you want to eat at Momofuku.  Last night, my friend Nancy and I slid twenty feet down the slim gap between the stool-perched diners and the plywood-lined wall to get to our little section of the communal bar.  Our reward for the gut-sucking challenge?  Almost complete immunity from interruption at our comfortable share of counter space.  FULL REVIEW

Momofuku: This Ain't Your Momo's Fuku

By The Amateur Gourmet   Mar 04, 2005

Earlier this year I cheated you, my beloved audience. I ate at Momofuku and I didn't tell you about it. It just sort of happened. I didn't have my camera with me. It was late at night; I was drunk. I'M SORRY, WHEN ARE YOU GOING TO FORGIVE ME? YOU CAN'T BE ANGRY AT ME FOREVER! FULL REVIEW

Momofuku

By The Strong Buzz   Nov 20, 2004

Momofuku Momofuku Noodle Bar is, thanks to Julia Moskin’s terrific article on ramen two weeks ago in The Times, well-known for its steamy bowls of killer ramen. The signature house version, the Momofuku Ramen ($13), comes stocked with silky strands of ramen tucked into a melting wedge of braised Berkshire (think Kobe for pig) pork belly, a pile of shredded pork shoulder, a perfectly poached egg, and a deep green nook of spinach; a sheet of nori punctuates the dish. This is food that does more than fill you up. It brings a big fat grin to your face, and warms your soul in places you didn’t even know were cold. FULL REVIEW

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