Tag Archives: David Chang

NYC Best: Momofuku That Noodle Bar is Good Too!

momofuku noodle bar

After coming back to 20 inches of snow after Christmas, there was nothing I craved more than a big bowl of soup…or even better, David Chang’s present to New Yorkers, a bowl of piping hot, warm-your-soul, Japanese ramen.

As is typical of David Chang’s Momofuku empire, regardless of what time you go, a line of diners hungry for something special streamed out the door into the snow bank.  We managed to squeeze into the open-kitchen bar seating that overlooked where all the magic happens {clearly my preferred perch anyway}. As we sat on the blond wood stools, we could see the fast-moving kitchen hands lining up ten bowls at a time, scooping  in the piping hot, flavorful pork broth. The broth, which only filled the bottom third of each bowl, served as the base for the precisely segregated additions of diced scallions, shitake mushrooms, chard, and pork belly, all topped with a runny poached egg sprinkled in sesame. It’s up to you to delicately savor each of David Chang’s contributions separately or give the whole bowl a swirl of your chopsticks to marry the flavors and see what this genius ramen is all about.

momofuku ramen w/ eggy goodness

And while you might be there for the ramen, don’t forget to order a round of steamed buns. These made-to-order treats are prepared at the other end of the narrow open kitchen, where a white, pillowy bun is generously stuffed with shrimp, shiitake or pork.

momofuku shiitake steamed bun

The Skim: Love him or hate him, David Chang knows a thing or two about subtly inventive food. Priding himself on using only the freshest ingredients, mostly locally sourced, David Chang has brought good things to New York in his Momofuku empire. It’s snowing outside — time to conjure up a visit downtown.

More Momofuku:
Momofuku That Pork Butt is Good!
Le Grand Fooding ‘Twas A Grand Yummy Evening

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Filed under Eat Here!, NYC Best

Le Grand Fooding ‘Twas A Grand Yummy Evening

Foodies, NY-ers and SF-loyalists alike made their way to MoMA PS1 in Long Island City on Friday, for what was to be a food face-off of epic proportions {all in the name of charity of course}. After David Chang, of the Momofuku empire, dropped a comment that “fuckin’ every restaurant in San Francisco is just serving figs on a plate with nothing on it. Do something with your food,” San Francisco-based chefs packed their knives and headed east to prove otherwise.

Le Grand Fooding

As a 3-block long line of eager eaters made their way through the entrance, they were handed four tickets good for a glass of Veuve, Cotes du Rhone red wine and two Belvedere Vodka cocktails concocted by drink masters, Jim Meehan of Please Don’t Tell {NYC} and Erick Castro from Rickhouse {SF} to enjoy alongside a selection of tastings prepared by notable chefs themselves under nothing more than pop up tents and the stars.

As far as the cocktails go, Jim Meehan won this face-off hands down. Using the new line of Belvedere Citrus, he shook up what he called the Park Side Fizz, a blend of Vodka, Orgeat {a sweet syrup made from almonds, sugar and orange- flower water}, Lemon, Fresh Mint and Soda. It was refreshing, not too sweet and went down all too easily, as I painfully discovered the next morning.

Park Side Fizz, Jim Meehan, Please Don't Tell

With drinks in hand we patiently lined up to try as many of the food stations as we could. With a large crowd and real-time food prep, some of the lines were longer than ideal, but this made a winning dish that much more of a satisfying bite. Here’s the scoop…

Le Grand Fooding @ MoMA PS1

Laurence Jossel, Nopa {SF} — Grilled Pork Shoulder Loin {aka Country Rib} with Early Girl Tomato Jam on Toast won my vote for Best Dish of the Evening!! Marinated for 4 hours, then slowly grilled for 35 minutes, this pork was full of flavor and tender on its own, but the sensory scales were quickly tipped by the most amazingly sweet, vinegary tomato jam that had hints of ginger and lovingly topped the stack of crostini and pork. I loved this dish so much I waited in line three times and am strongly considering booking a flight to SF to pay homage to a man who could create such a delicacy.

“I feel like I’m gonna go hug them for making something so delicious” — overheard @ Le Grand Fooding

Grilling Up Some Pork Shoulder, Nopa

Nopa Tomato Jam and a Classic T-Shirt

Best Dish of the Night: Grilled Pork Shoulder with Tomato Jam, Nopa

David Sclarow, Pizza Moto {Brooklyn} — Grilled Pizza with Ricotta, Mozzarella, Parmesan, Lemon, Sea Salt and Basil. So simple, but with that list of fresh ingredients it was well worth the wait, especially since they were pairing it with a glass of generously poured red wine.

David Sclarow of Pizza Moto

Pizza Prep

David Chang, má pêche {NY} — Bodega Granola. A play on yogurt granola cups sold at corner delis, the bodega granola walks a fine line between sweet and savory, constructed from walnut granola topped with beet reduction tapioca, goat cheese foam, beet chips and greens.

Bodega Granola, ma peche

Mario Carbone & Rich Torrisi, Torrisi {NY} — Pickle Salad New Yorkese. This was one of the most unique dishes of the evening, with a nod to traditional deli items, the salad of cucumber and pickle slices was topped with corned lambs tongue and dressed with a a mustard-red vinegar dressing. Probably not the first thing I would normally order, but somehow it just worked.

Pickle Salad New Yorkese, Torrisi

The word on the street is the Tennessee-style fried chicken by Robert Newton, Seersucker {NY} was outstanding, but I didn’t wait in the hour-long line to confirm for myself. I’m guessing the wait confirms it though.

All in all, a great evening that raised a lot of money for Action Against Hunger, brought more awareness to a number of all ready notable chefs and restaurants and provided a great venue for social noshing and imbibing under the lights of New York.

Le Grand Foodies

Looking for More to DO!?:
Do This!: First Ever Puglia Wine Week
Do This!: EAT DRINK LOCAL week
Do This!: A Taste of What to Expect @ Artisanal Premium Cheese Classes

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Filed under Do This!, NYC Best, SF Best, Travel Bite