Sun-Thu, 11:30am-3:30pm and 5pm-midnight; Fri-Sat, 11:30am-3:30pm and 5pm-1am
L at Third Ave.; L at First Ave.
American Express, MasterCard, Visa
Like Mario Batali and the great British chef Fergus Henderson, David Chang is a card-carrying member of the “Refined Meathead” school of cooking. Meathead chefs have a fondness for pork products and for offal (“We do not serve vegetarian-friendly items,” says the menu at Momofuku Ssäm Bar), and the best of them, including Chang, have a knack for creating big, addictive flavor combinations that get under your skin. Like Batali, Chang—a Korean-American, raised in the suburbs of Washington, D.C.—mines his own ethnic background for inspiration. The past couple of years, he has been demonstrating his talents on a more modest scale at his madly popular original restaurant. But the newest Momofuku (the word means “lucky peach” in Japanese) is larger and more ambitious than the original, and after a period of bumbling experimentation (at first Chang insisted on selling only a form of Asian burrito called a ssäm), it has grown into a showplace for the chef’s unique brand of earthy, Asian-accented Meathead cuisine.
Reservations are only taken for large-format meals.
Best Meal Under $10
The BBQ pork buns are the trendy new East Village version of the Wimpy burger. They're pocket-size, portable, and good for breakfast, lunch, or dinner. Eat five in one sitting, or maybe ten.
Fried Brussels sprouts, three-terrine sandwich, spicy tripe, warm veal-head terrine, Momofuku Ssäm