Momofuku Noodle Bar
David Chang’s Momofuku empire—four restaurants and three bakeries in New York City, plus a couple foreign ouposts—started with this super casual East Village ramen joint in 2004. The Noodle Bar is the most affordable of all of his spots and the menu still features some of his most famous dishes, including the pork-belly filled buns and several kinds of ramen featuring his extra-rich and smoky broth. This branch is also the only one where it’s possible to reserve for Chang’s famous fried chicken dinner, which includes two birds (one Southern style, one Korean style) with mu shu pancakes and bibb lettuce for DIY fried chicken wraps. For dessert, a soft serve machine dispenses ice cream by pastry chef Christina Tosi in inventive flavors like salty-pistachio and burnt honey.
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From Food & Wine , MAR 2011
The tiny East Village hole-in-the-wall quickly became a culinary phenomenon, and in 2006, F&W named Chang one of America's...MORE
From Food & Wine , JUL 2009
David Chang of Momofuku Noodle Bar in New York City likes to sprinkle steamed fish with Wakame Chazuke furikake, a seasoning of dried seaweed and...MORE
From Food & Wine , SEP 2005
Bacon and Berkshire black pork (a 300-year-old breed) appear in roughly half the dishes at Momofuku, a tiny, inexpensive East Village noodle shop that Chang opened after working at Craft, one of the city's finest restaurants....MORE
From Food & Wine , NOV 2009
When Food & Wine asked Dave Chang for a Thanksgiving story, he blanked. Dave is the force behind New York City’s Momofuku restaurants...MORE
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