Cooking whatever the *@#$ he wants, David Chang isn't your average James Beard award-winning chef. This noodle shop cowboy has an affinity for fast food and foul language. He smokes too much. He's a French Culinary Institute grad, but he cooks some of New York's cheapest eats. When customers used to complain about the lack of meatless menu options, he chucked pig tails and pork belly in all but one vegetarian dish. Regardless of whatever standards he doesn't follow, chef Chang can be counted on for one thing: giant, shockingly good bowls of succulent noodles filled with Berkshire pork, braised tripe and Long Island razor clams. A move down the street to updated, enlarged digs has only added to his growing appeal, which now includes wildly popular and critically acclaimed sister restaurants Momofuku Ssäm Bar, Momofuku Ko and Momofuku Milk Bar.
"A space that is small and stark, with stools for quick eating; but the food here is lush and leisurely, and the customers take their time with their massive bowls of soup."
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Newsday"There are a half-dozen Asian-noodle palaces in the East Village, but this one manages to find a new twist."
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The Village Voice"Momofuku is no ordinary noodle bar. It's what happens when a young Korean-American chef trains at top New York restaurants like Café Boulud and Craft, soaks up some local culinary culture in Japan, and builds an unassuming nook in the East Village, where he proceeds to cook precisely the type of food he likes to eat."
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New York magazine
James Beard Foundation: David Chang, Outstanding Chef finalist (national), 2012; Rising Star Chef winner, 2007; Best Chef: New York City winner, 2008
The New York Times: Critics' PickNew York magazine: * (good); Critics' Pick
Zagat 2012: 24 food rating (very good to excellent)
Time Out New York: Critics' Pick
The Village Voice: Critics' Pick
Beer, wine and sake available. Serving lunch and dinner daily, late-night Fri-Sat.
Cooking whatever the *@#$ he wants, David Chang isn't your average James Beard award-winning chef. This noodle shop cowboy has an affinity for fast food and foul language. He smokes too much. He's a French Culinary Institute grad, but he cooks some of New York's cheapest eats. When customers used to complain about the lack of meatless menu options, he chucked pig tails and pork belly in all but one vegetarian dish. Regardless of whatever standards he doesn't follow, chef Chang can be counted on for one thing: giant, shockingly good bowls of succulent noodles filled with Berkshire pork, braised tripe and Long Island razor clams. A move down the street to updated, enlarged digs has only added to his growing appeal, which now includes wildly popular and critically acclaimed sister restaurants Momofuku Ssäm Bar, Momofuku Ko and Momofuku Milk Bar.
"A space that is small and stark, with stools for quick eating; but the food here is lush and leisurely, and the customers take their time with their massive bowls of soup."
-
Newsday"There are a half-dozen Asian-noodle palaces in the East Village, but this one manages to find a new twist."
-
The Village Voice"Momofuku is no ordinary noodle bar. It's what happens when a young Korean-American chef trains at top New York restaurants like Café Boulud and Craft, soaks up some local culinary culture in Japan, and builds an unassuming nook in the East Village, where he proceeds to cook precisely the type of food he likes to eat."
-
New York magazine
James Beard Foundation: David Chang, Outstanding Chef finalist (national), 2012; Rising Star Chef winner, 2007; Best Chef: New York City winner, 2008
The New York Times: Critics' PickNew York magazine: * (good); Critics' Pick
Zagat 2012: 24 food rating (very good to excellent)
Time Out New York: Critics' Pick
The Village Voice: Critics' Pick
Beer, wine and sake available. Serving lunch and dinner daily, late-night Fri-Sat.