David Chang’s seminal, ground-breaking East Village noodle shop has arguably been the most influential restaurant to emerge from NYC this century. Read more.
Momofuku bar director John deBary credits it as a place “responsible for the current [cocktail] renaissance we’re enjoying” that’s also an incubator for some of the city’s best bartending talent. Read more.
“Well-heeled jazz lovers can order from a prix-fixe menu that includes sherry she-crab soup and smoked quail with a giblet cornbread cake, while listening to the house band.” Read more.
Nobu’s black cod is marinated in a combination of miso, sake, and mirin for three days before cooking. The result is a piece of fish with a burnished crust and buttery interior. Read more.
Chang's pork buns have big, plump slabs of pork belly sticking out from the bun like a cartoon tongue, with clean cucumbers and earthy hoisin sauce between the meat and the dough. Read more.
