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Posted by foodie21 on 01/05/2008
worth the long wait in line on a saturday night (35 minutes). food was very good (steamed buns and momofuku soup), but the bill was a tad expensive. would still recommend it to others.
Posted by Lucky on 01/03/2008
Nice to have Berkshire Pork. Not many noodle bars offer that. I did feel that their combination for the noodle was plain. however i like the fresh ingredients they use. I am oppose to eating veal so should everybody - i didn't like that on the menu.
Posted by Mr. Jim on 12/17/2007
The steamed pork buns (the only really delicious item on the menu) are great, but they hardly make up for the shortcomings. I will start at the bottom: wildly overcrowded, hideously noisy, rushed and expensive. The topper, however, was when I asked for a couple of extra slices of cucumber on my pork buns. They refused! Is it believable? Well, I persisted, may I order a side of cucumbers and I'll pay for it. Nope. We don't do that here. The place is a bit too self-important. Forget it.
Posted by jonachan on 10/28/2007
I've been to quite a few ramen places...both in new york and in Japan and this is mediocre at best. It is basically an American hipster version of Japanese ramen. What you get is very nice details...like the counter and stools which are very well designed.....overpriced ramen which is not great and other options like organic asparagas at about $2 a piece.
Posted by I love good food on 10/06/2007
My husband and I tried this place yesterday. For appetizers, we ordered the Spicy Smoked Chicken Wings which were really good. We also order the roasted potatoes ( I believe the menu has changed from whats posted on this site). The potatoes tasted fine.. but the ham and scallions in the dish tasted very salty. We ordered the Chicken Ramen Noodles - The only veggies with the chicken and noodles, were bamboo shoots, scallions and some leaves (not too sure what they are called). Overall I thought the noodles had too much salt .. like the sodium content was 1000mg . The service is quick and the staff is friendly. Its ok to try this place just once,
Posted by SUU PAA TT on 09/10/2007
My wife and I tried this place last Friday. The place is tiny where some of the seats you may need to squeeze in. But the good thing is they cook right in front of you which is always fun to watch. We ordered one order of steam pork buns, pork neck noodle for me, mix pork noodle for my wife, two beer. Total come out of $52, plus tips $60. The portion of the noodle is big, it will fill you up all right, but the taste is ok at best. My expectation is much higher if you ask me to pay $30 / person for a soup noodle.
Posted by Underwhelmed Guy on 08/21/2007
Finally got around to trying these world-famous noodles last night. The hype for this place is out of control. I can see what David Chang is trying to do, dressing up a down-home asian standard with a gourmet twist. And he succeeds, sort of. Reasons he did not: - Felt very weird about paying this much for a bowl of noodle soup. You pay 1/3 for the same amount of food just 2 train stops south of here. I can understand the markup for quality ingredients (impressive), and atmosphere (if that's what you call sqeezing onto a 1x1 barstool). But most of all, you're paying because that's what they charge and you're a chump. - Wasn't expecting authenticity, since that's not the name of the game here, but was mildly disappointed overall. The true mark of a good noodle soup is the quality of the broth. The broth here was shockingly bland. Dunno why everyone's complaining about the saltiness. For me, the broth in your average beef noodle soup on Mott St. kicks momofuku's ass up and down. - The noodles, fatty pork, and bamboo shoots (not a fan usually, but these were heavenly) almost make up for the shortcomings. Almost. That's about it. Wouldn't say the overall experience was bad at all. Waitstaff was busy, but attentive and courteous. The wait (for a Monday night) was tolerable. Pork buns are as good as advertised. But again, for $2 more, you can get an entire half duck with the same buns and condiments on the dirty streets of Chinatown and make your own, with elbow room to boot.