Momofuku Noodle Bar (http://www.momofuku.com/noodle/default.asp)
“Every single table ordered them. It was ridiculous. I would’ve had to dedicate one of my cooks to doing nothing but cooking sprouts all night” - David Chang on taking his roasted brussel sprouts off his menu (GQ Magazine, November 2009)
And so there you have a brief glimpse into the proprietor’s attitude toward what he deems to be unjustifiably popular food items: yank ‘em off the menu. Well, we get it David. You’re an artist. But I still would have liked to try them, you know? Especially when the pesto cauliflower with anchovies/red pepper flakes turned out to be a little bland and the spicy rice cakes were a little too chewy in comparison.
What was certifiably not bland was the special: crispy pig’s tail! Absolutely scrumptious, perfectly mouth-watering swine with almost a tenderly soft short-rib consistency on the inside, perfectly crispy on the outside. I would have gone here just for this dish. Terrific.
The pork buns are also wonderful if not undistinguished, and the menu also contains interesting non-Korean influenced items such as nugget potatoes and roasted foie gras.
Interestingly enough, the ramen here is not the distinguishing factor for this “noodle bar”. I cannot believe I’m saying this, but the broth is overpowered with pork flavor. I repeat, the broth is overpowered with pork flavor. I will now turn in my hog-lovers membership badge. I’m too old for this, Riggs!
This is a nice place, don’t get me wrong. But I’d stick to the more interesting a la carte items and specials, and navigate away from the ramen. Yeah, I know this place is not in Southern California. But to the extent LA is the epicenter of Korean cuisine in America, I had to at least footnote the Korean-influenced Momofuku enterprise on these haunts. - H. Lee
Momofuku Noodle Bar, 171 First Avenue, New York, New York 10003
