This one is located in the South Street Seaport's Pier 17.
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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.
Momofuku Nishi will be a Korean restaurant with global influences.
It'll serve parts of the West Village, Greenwich Village, Soho, Tribeca, Nolita, and Little Italy.
Pork buns? Fried chicken? Burgers?
Don’t even think about asking for this sandwich non-spicy.
It's available online and at Whole Foods markets in New York.
Lunch suddenly got much more exciting.
Three stars for David Chang’s rebooted tasting counter.
The New York outpost will likely be the first of many.
Though David Chang won't reveal the details just yet.
It happens January 20.
It's dinner-only, has 40 seats, and they're going to butcher a saddle of venison right in front of you.
Selected from their colleagues' lists.
"Dear Dave, I'm a little worried about you."
With salty pistachio soft-serve, apple pie cake truffles, and grasshopper pie.
"It's going to be exactly what we do and nothing like what we do at the same time."
There's also going to be a special "peaches and cream" cookie at Milk Bar.
Expect charcuterie, if you can get in.