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Momofuku Noodle Bar

ADDRESS: 171 1st Ave, (near 11th St), New York, NY 10003

CUISINE: Noodle House, Contemporary, Asian, Farm to Table

FEATURES: Handicap Access, Smoke Free, Vegetarian Friendly

DETAILS
Cooking whatever the *@#$ he wants, Momofuku Noodle Bar's 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, Momofuku Milk Bar and Ma Peche. Beer, wine and sake available. Serving lunch and dinner daily. Late-night Fri-Sat. James Beard Foundation: David Chang, Outstanding Chef winner (national), 2013; Rising Star Chef winner, 2007; Best Chef: New York City winner, 2008
The New York Times: Critics' Pick

New York magazine: * (good); Critics' Pick
Zagat 2014: 24 food rating (very good to excellent)
Time Out New York: Critics' Pick 
The Village Voice: Critics' Pick

"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


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OWNERS & MANAGERS

bestOfIcon Best Noodle House

top100 icon Editors' Pick

DESCRIPTION
Cooking whatever the *@#$ he wants, Momofuku Noodle Bar's 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, Momofuku Milk Bar and Ma Peche.
 
James Beard Foundation: David Chang, Outstanding Chef winner (national), 2013; Rising Star Chef winner, 2007; Best Chef: New York City winner, 2008
The New York Times: Critics' Pick

New York magazine: * (good); Critics' Pick
Zagat 2014: 24 food rating (very good to excellent)
Time Out New York: Critics' Pick 
The Village Voice: Critics' Pick

"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


ADDITIONAL DETAILS
Beer, wine and sake available. Serving lunch and dinner daily. Late-night Fri-Sat.

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