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Momofuku Noodle Bar
Cuisine: Asian, Chinese
When Momofuku Noodle Bar opened in 2004, chef David Chang managed to convert a sea of hipsters and the people who love them over to the dark side (read: really, really good side). His weapon of... Read More
When Momofuku Noodle Bar opened in 2004, chef David Chang managed to convert a sea of hipsters and the people who love them over to the dark side (read: really, really good side). His weapon of choice? Pork buns. Today, Chang has secured his spot in the foodie hall of fame, while continuing to churn out his Asian-inspired fare in the East Village. Though Momofuku is now a global empire, Noodle Bar still holds a special place in the hearts of countless New Yorkers. One reason may be the fried chicken - feeding 4-8 people, the chicken must be ordered in advance, and is served Southern style (buttermilk and Old Bay), as well as Korean style (triple-fried and lightly glazed). Getting Momofuku as takeout is the easiest way to inspire jealousy in your friends.
171 1st Ave
New York, NY 10003
- Take Out: "You have to wait in line for a long time due to the hype, so call in your take out order in advance."
- Best for Take Out Because: You lucky peach, you. Take out doesn't get much better than David Chang's steamed pork buns.
- Asian: "On Friday and Saturday, Momofuku Noodle Bar offers a late night menu from midnight to 1am."
- Best for Asian Because: David Chang redefined what it means to serve Asian food in America.