VIBE

In typical Momofuku fashion, only a handful of seats are available at this narrow restaurant, despite the huge numbers of fans who line up daily for a taste of chef/owner David Chang’s Japanese-inflected barbecue and noodle eats. The food, all of which is united by an overarching pork flavor, is deftly prepared by cooks who manage presentations that resemble artful still life works. The crowds pack in at the blond counter stools and tiny tables, gorging upon pork buns, ham hocks, and fresh oysters, and slurping from enormous bowls of ramen; the dynamic staff skillfully navigate the small space to keep the courses coming.

CROWD

Conversing couples, Momofuku diehards, and a handful of solo foodies.

WHAT WE WOULD WEAR

We’d go Downtown casual with a tee, jeans, and cool kicks.

GO HERE WITH

A friend; significant other; a date; foodies; yourself

WHY WE LIKE IT

As at any Momofuku establishment, the well-executed, unique cuisine is a definite draw– don’t miss the fried chicken dinner. Plus it's much easier to score a seat here than at Momofuku Ko.

WHAT WE WOULD CHANGE

The space may be small, but we’d still appreciate a few more seats to lessen the long lines!

GOOD TO KNOW

All dishes here are winners, but we recommend going for the ramen and pork buns (which seem to be a hit with just about everyone who dines here). Vegetarians, take note: there aren’t many meat-free dishes on the menu. The fried chicken dinner (which comes with two fried chickens (one southern, one Korean), mu shu pancakes, and toppings) is also quite unique; if you’re planning on trying it, make sure you remember to pre-order at least 48 hours in advance via the website.

OTHER LOCATIONS

momofuku ssäm bar, East Village (New York); momofuku ko, East Village (New York); Má Pêche, Midtown (New York); Momofuku Bakery and Milk Bar, East Village (New York)

CLOSEST COMPS

Ippudo NY (New York); Setagaya (New York); Menchanko-Tei (New York)

Click here for our full-form mobile travel guide, The Purple Passport to New York City.