This one is located in the South Street Seaport's Pier 17.
Showing 1-20 of 394 posts
- < Prev
- Next >
The so-named Ando will launch this spring, and aims to be "Momofuku at home."
The chef describes Nishi as a mash-up involving Asian and Italian cuisines, but some experiments make you wonder why anyone would dare tinker with these classics.
Their ham is renowned by chefs around the country.
Good news for fans of both Bruce Springsteen and fried-chicken sandwiches.
It's one of four daily specials he's contributing to this week's Maple menu.
It’s Italian without being Italian, Noodle Bar without being Noodle Bar, and somehow familiar while still seeming new.
Momofuku Nishi will be a Korean restaurant with global influences.
The David Chang-backed start-up has quickly revolutionized delivery food, and its dedicated customers can't get enough.
The problem with the new delivery start-up that claims David Chang as chief culinary officer, investor, and presumable spiritual adviser, is that it threatens to turn the normally peripatetic Underground Gourmet into a shut-in.
Caviar will bring David Chang's fried-chicken sandwich to your door.
It'll serve parts of the West Village, Greenwich Village, Soho, Tribeca, Nolita, and Little Italy.
"This affected business worse than Hurricane Sandy."
Salt-and-pepper shrimp, a Sichuan-pork flatbread, and of course, fried chicken.
"This is the type of food we both want to eat," Bowien says.
His expanded menu includes salt-and-pepper shrimp, a Sichuan-pork flatbread, and large-format dinners.
Their Ssäm Sauce–inspired prawn-and-tomato toast will be available at both Momofuku Ssam Bar and the NoMad Bar tomorrow through September 30.
Pork buns? Fried chicken? Burgers?
"Australians: I love your country and I love your food, even if your burgers are mostly terrible."