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Momofuku Noodle Bar

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Real World: Momofuku

Boy meets boy-turned-girl at Momofuku Noodle Bar.

By Daniel Maurer

Ramen Rematch

Momofuku: 'Overhyped, overpriced and blessed by Iron Chef Morimoto in what has got to be the most flagrant abuse of ranking since the BCS screwed up college football.'

By Daniel Maurer

Comedian Todd Barry Eschews Tomatoes, Eggs, and Mayo, But Not 33-Cent Cookies

On Late Night With Conan O’Brien recently, Conan called comedian Todd Barry “the quintessential New Yorker.” That doesn't mean he's at Balthazar every morning. “Every time I talk about Chipotle in conversation," he told Conan's audience, "Someone goes, ‘Oh, Chipotle is delicious. Can you believe they were started by McDonald’s?’ ‘Uh, McDonald’s is delicious, so yes, I can believe that. It’s not like Ben and Jerry’s opened up a lingerie shop. It’s the world’s greatest restaurant chain taking a stab at another kind of food and hitting it out of the park.’” Other than that, Barry eats at Café Orlin about five times a week. Since it was closed for renovations this week, he had to practice his tomato, mayo, and orange-juice pulp aversions elsewhere.

Sietsema Previews His Own ‘Choice Eats’

As a leadup to tonight’s Village Voice Choice Eats tasting event, Robert Sietsema gives Gothamist a lengthy interview and a barely disguised photo. Sietsema recalls his worst restaurant experience (cockroach) and explains how Frank Bruni maligned Katz’s by only giving it one star. His picks are after the jump.

Adam Platt on Best of New York: “It's a Matter of Taste, Cutty!”

Having pawed and pondered this week's Best of New York issue endlessly, we knew that the only way we could possibly make up our minds about it was to pester Adam Platt into giving us his thoughts on why he made his picks, who he had to leave out, and what his reasoning was. Since Platt is always readily available on IM, the following chat answered our questions and made our peace with his picks.

Mesa Grill Keeps One Star, Barely; Richman Rejuvenated by Dovetail

Mesa Grill loses a star, but this is one of the worst one-star reviews you'll ever read, even going so far as to compare it to gulag gourmet: “During one dinner the three slivers of chicken in the appetizer tacos were among the most shriveled, desiccated pieces of meat I’ve seen outside a bodega buffet at 3 a.m.” [NYT] Related: Salute the Gulag Gourmet Movement Now this is something cheering: Alan Richman found a tablecloth restaurant that got him genuinely excited. Dovetail's food, he says approvingly, is “exuberant and shocking” — in a good way. [Bloomberg] Paul Adams hits Cooper Tavern, a not particularly ambitious hotel restaurant recently given a "meh" review by Frank Bruni, and likes it a little better, although the fries are “pathetically poor” and the pork chop is “hardly going to be the talk of the city's pork chop grapevine.” We can testify that that part is true. [NYS]

A Nearly Full House at Momofuku, But Tumbleweeds at Cantina

Spot Check
You’re a brave soul if you plan on checking out that new East Village or Lower East Side restaurant this weekend — if it’s full-up, you’ll be turned onto the streets with the entire teenage population of Strong Island. That’s why last Saturday we hit eight spots between the hours of 8 p.m. and 9 p.m. to take inventory — our head counts may or may not hold true this weekend when there will be far less drunken Santas running amok, but we’re pleased to see that the wait has lessened at Momofuku (in fact, there wasn’t one!) and are a bit shocked to discover that Jason Neroni is sometimes pretty much the only person in the dining room at Cantina. Bet he’s counting the seconds till 10 Downing.

Cipriani Charged With ‘Highway Robbery’; Market Table Gets a Big Kiss From RG

Frank Bruni pens one of his best zero-star reviews ever in putting down Harry Cipriani, hard: “The crime that comes to mind first when I think of the Ciprianis is highway robbery. Based on my recent experience, that’s what happens almost any time Harry Cipriani on Fifth Avenue serves lunch or dinner.” Brillo-like potatoes? $23 for asparagus? Bruni makes 'em pay. [NYT] Market Table gets two and a half stars from Restaurant Girl, who praises the solid American cooking and buys into the overall concept. We wondered if MT wouldn't be the restaurant that absorbed the Haute Barnyard backlash, but it seems to have dodged it so far. [NYDN] Paul Adams hits Tailor and delivers the most intelligently rendered version of what seems to be the verdict on the place: The food is brilliant but spotty, and the drinks are great. [NYS]

Goldfarb Will Make Your Saturday; 1OAK Might Open Someday

Some desserts you’ll be able to try when Will Goldfarb starts serving at the new Dessert Studio at Michel Cluizel this Saturday include “white chocolate gelato drizzled with olive oil; Indonesian vanilla ice cream with American caviar; and chocolate-hazelnut cake with apricots and brown sugar ice.” Okay, we need to take a cold shower. [NYT] Related: Cluizel, Goldfarb to Join Forces in Dessert Pact 1OAK really is close to opening, maybe two or three weeks according to one random construction worker — or is that four to six weeks? [Imbible/Citysearch] Related: Until 1OAK Opens, Look for Richie Akiva at Scores New French wine bar Solex is shaping up to be in competition with Momofuku 2.0 for late-night chef hangout. [Mouthing Off/Food&Wine]

Momofuku 2.0 Opens Tomorrow

Eater brings news that Momofuku Noodle Bar will be opening the doors of its more spacious new location tomorrow — good news for East Village diners who've been waiting in lines out the door at Ramen Setagaya and Rai Rai Ken. Is there some natural connection between Japanese noodle soup and long lines? It would seem to defeat its own purpose when on a cold day one has to first wait and then quiver on a tiny stool — why even leave the house? Especially when, in the case of Setagaya, you can’t get soup to go. Clearly the Momofuku move is a good thing for ramen — unless it turns out that the line is what makes the people come, not the soup. Momofuku Noodle Bar 2.0 Definitely Opens Tomorrow [Eater] Related: Keeping Up With The Momofukus [NYM]