Momofuku (restaurants)

Pork ramen from New York restaurant Momofuku

Momofuku is a group of restaurants[1][2][3] owned by chef-founder David Chang.[4] The restaurants are: Momofuku Noodle Bar, Momofuku Ssäm Bar, Booker & Dax, Má Pêche, Momofuku Ko, Momofuku Milk Bar, Momofuku Seiōbo, Momofuku Noodle Bar (TO), Nikai, Daishō, Shōtō, and Fuku.[5] Momofuku have locations in New York City in the form of Momofuku Noodle Bar, Momofuku Ssäm Bar, Má Pêche, Momofuku Ko, Milk Bar, Booker & Dax, and Fuku. Momofuku Seiōbo is located in Sydney, Australia, and Momofuku Noodle Bar (TO), Nikai, Daishō and Shōtō opened in Toronto, Ontario in 2012.[6] Momofuku CCDC is in Washington, DC.[7]

"Momofuku" could be translated from Japanese as "lucky peach", though Chef David Chang has written that the name is "an indirect nod" to Momofuku Ando,[8] the Taiwanese-Japanese inventor of instant ramen. Chang also suggested it is not an accident he chose a word that sounds like the English curse word "motherfucker".[9]

History

With experience in various restaurants in New York City, Chef David Chang opened up his first restaurant in 2004, Momofuku Noodle Bar, influenced by his time spent working in ramen shops in Japan.[10] After about a year of trials, Noodle Bar took off as a success when the chefs began cooking what they felt like – more adventurous dishes with better ingredients.[11] Growing, Noodle Bar eventually moved up the street and Momofuku Ko took over the space.

Momofuku Ssäm Bar opened after Noodle Bar and originally had the concept of an Asian style burrito bar (ssäm is Korean for wrap).[12] After experiencing troubles, Chang and his cohorts decided to change the style of the menu, away from the burrito-centered cuisine. This change led Ssäm Bar to success, as it received two stars (eventually 3) from The New York Times.[13]

The third restaurant to open was Momofuku Ko. Chang describes the idea behind Ko as a, “cook-centric restaurant with just a few stools, a collaborative kitchen, and a constantly changing menu.”[14]

Má Pêche was the fourth restaurant to open and the first to open outside of the East Village neighborhood.

Momofuku Seiōbo in October 2011 was the first restaurant to open outside of the U.S.[15]

In January 2012, Momofuku opened the cocktail bar Booker & Dax in the back of Ssäm Bar in collaboration with Dave Arnold.[16]

Momofuku Toronto followed in 2012 alongside the opening of the Shangri-La Hotel.[17]

Fuku, a chicken sandwich restaurant, opened in the original Noodle Bar location in June 2015.[18]

Milk Bar history

Doing office work for Ssäm Bar at the time, Pastry Chef Christina Tosi began the desserts program at the 3 Momofuku Restaurants, first at Ssäm Bar, then Noodle Bar, and then Ko.[19]

The first Momofuku Milk Bar started in the Laundromat next to Ssäm Bar. After a year and a half, a second Milk Bar opened in Midtown, in the Chambers Hotel.[20] In November 2010 the Williamsburg, Brooklyn kitchen opened to accommodate the growth of Milk Bar.[21] On September 24, 2011, Milk Bar opened its fourth location on the Upper West Side of Manhattan.[22] In March 2012, Milk Bar opened is fifth location in Carroll Gardens, Brooklyn, and its most recent,sixth, location opened in SOHO in September 2014 [23]

Restaurants

Momofuku Noodle Bar

Momofuku's signature pork buns dish

171 First Ave., New York, NY (Opened August 2004)

Momofuku Noodle Bar was the first Momofuku restaurant opening in August 2004. It serves ramen, seasonal dishes, and a variety of buns.[24]

Momofuku Ssäm Bar

207 Second Ave., New York, NY (Opened August 2006)

Since opening in 2006, Momofuku Ssäm Bar has been listed as one of The World's 50 Best Restaurants for 2009, 2010, 2011, 2012.[25] Weekday lunches feature all-rotisserie duck menu.[26] Booker and Dax (the bar at Ssäm) is open late serving drinks made with new techniques and technologies.

Momofuku Ko

8 Extra Place, New York, NY [27] (Opened March 2008)

At Momofuku Ko (which means “son of”), guests sit along a kitchen counter and are served by the cooks. Dinner is a set tasting menu devised by the chef, Sean Gray, and his aides de camp, and it is usually about 10 courses long;[28] at lunch the menu stretches out to 16 courses. Since opening in 2008, Momofuku Ko has two Michelin Stars, which it has retained for six years.[29] Ko is No. 70 on the San Pellegrino World’s Best Restaurants list.[30]

Booker and Dax

207 Second Ave., New York, NY (Opened 2012)

Booker and Dax is a bar located in the back bar space at Ssäm Bar. Booker and Dax is headed by Dave Arnold in collaboration with David Chang.[16]

Má Pêche

15 West 56th Street, New York, NY (Opened April 2010)

Má Pêche (which means ”mother peach”) is located in Midtown Manhattan in the Chambers Hotel.[31] Opened in 2010 with co-owner and executive chef Tien Ho with Chef Paul Carmichael taking the reins in October 2011.[32] This change prompted a shift in Má Pêche's cuisine from French-Vietnamese to American.[33] Má Pêche also includes a midtown outpost of Christina Tosi’s bakery, Momofuku Milk Bar.

Fuku

163 1st Avenue, New York, NY (Opened June 2015) [34]

Momofuku Seiobo

80 Pyrmont Street, Level G / Sydney, NSW 2009 at The Star Casino (Opened Late October 2011)

Seiōbo is Momofuku's first restaurant outside of New York City. Located in Sydney, it opened at The Star casino in late October 2011.[35] "Seiōbo" (Japanese: 西王母) is the Japanese pronunciation for the traditional Chinese "goddess of the West", who is known in mythical stories such as Journey to the West as owning the celestial peach orchards. Momofuku Seiōbo has three hats from The Sydney Morning Herald Good Food Guide and was named Best New Restaurant.[36]

Momofuku Toronto

190 University Ave, Toronto, ON, Canada (Opened 2012)

In 2012 David Chang opened Momofuku Toronto, Momofuku’s first project in Canada, located in a three-story glass cube in the heart of downtown Toronto. Momofuku Toronto is home to Noodle Bar, Nikai, Daishō and Shōtō.[37]

Momofuku's restaurants in Toronto are:

Noodle Bar Toronto

Located on the ground floor, Noodle Bar is a sister-restaurant to the restaurant of the same name in New York City. The menu features bowls of ramen and a roster of dishes like steamed buns and rice cakes. Noodle Bar takes Walk-ins and reservations.[37] The restaurant is home to a custom piece of art created by Steve Keene.[37]

Nikai

Nikai is a bar and lounge on the second floor of Momofuku Toronto. The menu features cocktails, beer, wine, and sake. Nikai does not take reservations.[37]

Daishō

Daishō is located on the third floor. The menu features several large format meals meant for parties of 4–10 guests, as well as an a la carte menu that includes dishes to share. Large format meals include fried chicken, bo ssäm, short ribs and ribeye. The beverage menu includes wine, beer, sake and cocktails. Walk-ins and reservations are accepted.[37]

Shōtō

Shōtō is located within the Daishō dining room on the third floor. Shōtō serves a roughly 10-course tasting menu that changes based on market availability. Guests are seated along the counter and served by the chefs. Reservations are required, and can only be made through Momofuku's online reservation system.[37]

Momofuku CCDC

1090 I St. NW, Washington, DC (Opened in October 2015)

Momofuku CCDC is David Chang's first restaurant within the Washington, D.C. area and the first in the United States outside of New York. It is located in the downtown CityCenterDC development. The menu includes noodles, buns and more. The restaurant also includes a Milkbar location.[38]

Milk Bar

Crack Pie, a Momofuku Milk Bar original recipe, and in its first cookbook[39]

Momofuku Milk Bar, under the direction of pastry chef Christina Tosi, is based in New York City and has seven locations:[40][41]

Publications

Momofuku Cookbook

In 2009 David Chang, Peter Meehan, Gabriele Stabile and the Momofuku team produced the Momofuku Cookbook. It features recipes and photographs from Momofuku Noodle Bar, Momofuku Ssam Bar, Momofuku Ko and Milk Bar. The cookbook was a New York Times Best Seller.[42][43]

Momofuku Milk Bar Cookbook

Written by Christina Tosi and the foreword by David Chang, The Momofuku Milk Bar Cookbook was released in October 2011. Christina Tosi reveals her recipes for Cereal Milk, Crack Pie, the Compost Cookie, and other popular Milk Bar desserts.[19]

Scraps

Scraps is a limited edition collection of outtakes and artwork from the Momofuku Cookbook photographer, Gabriele Stabile.[44]

Lucky Peach

In the summer of 2011 Lucky Peach, a quarterly journal of food writing, was published by McSweeney’s,[45] an American publishing house based in San Francisco, from 2011 to November 2013.[46] Since then, it has been self-published.[47] Lucky Peach is the creation of David Chang, Peter Meehan, and Zero Point Zero production.

The first issue of Lucky Peach centered on ramen.[48]

The second issue of Lucky Peach, 'The Sweet Spot,' includes articles on our neurobiological sweet spot, a foam party with Ferran Adria and Kimchi and was a New York Times Best Seller.[49][50][51]

The third issue of Lucky Peach is the 'The Chefs and Cooks' issue and was also a New York Times Best Seller.[52][53]

The fourth issue of Lucky Peach is the American Food issue.[54]

The fifth issue of Lucky Peach is about Chinatown and was released in November 2012.[55]

The sixth issue of Lucky Peach is centered on the theme of the apocalypse, and was published in January 2013.[56]

The seventh issue of Lucky Peach is the Travel issue. Released in May 2013, the issue features one of Christopher Boffoli's "Big Appetites" photographs as its cover image.[57]

The eighth issue of Lucky Peach centers on the idea of gender in the food world.[58]

Awards

See also

References

  1. ↑ "NYC Stars 2011". Michelin Guide. Retrieved August 4, 2011.
  2. ↑ "The World's 51–100 Best Restaurants". The World's 50 Best Restaurants. Retrieved August 4, 2011.
  3. ↑ "Momofuku Ssam Bar Restaurant". The World's 50 Best Restaurants. Retrieved August 4, 2011.
  4. ↑ MacFarquhar, Larissa. "Chef on the Edge". The New Yorker. Retrieved July 29, 2011.
  5. ↑ "momofuku". Retrieved July 29, 2011.
  6. ↑ Sibonney, Claire (March 22, 2011). "World Chefs: Chang to test Momofuku magic abroad". Reuters (Reuters). Retrieved July 29, 2011.
  7. ↑ Frederick, Missy. DCldate=October 24, 2015l "Momofuku Is Open in D.C. RIGHT THIS SECOND" Check |url= value (help).
  8. ↑ Mr. Ando's given name is "百福" (originally 'Pai-Fu' in Chinese)and literally means "hundred luck". Momo is an old Japanese pronunciation for 'hundred' and a homophone of the word 'peach' (桃).
  9. ↑ Chang, David; Stabile, Peter Meehan; photographs by Gabriele (2009). Momofuku (1st ed.). New York: Clarkson Potter. p. 28. ISBN 0-307-45195-X.
  10. ↑ Gordinier, Jeff (30 December 2013). "2004, the Year That Changed How We Dine". New York Times. Retrieved 17 May 2014.
  11. ↑ "Chef on The Edge". The New Yorker. Retrieved September 2, 2011.
  12. ↑ "The I Chang". New York Magazine. Retrieved September 2, 2011.
  13. ↑ Bruni, Frank (December 3, 2008). "Serious Strides, but Keeping Its Cool". The New York Times. Retrieved September 2, 2011.
  14. ↑ Chang, David; Stabile, Peter Meehan; photographs by Gabriele (2009). Momofuku (1st ed.). New York: Clarkson Potter. p. 126. ISBN 0-307-45195-X.
  15. ↑ "Momofuku Seiobo Opening This Week in Sydney". Eater. Retrieved October 8, 2012.
  16. 1 2 Pepitone, Sara (September 26, 2012). "They have great chemistry!". Eater.
  17. ↑ "Chef on The Edge". Toronto: The Star. September 19, 2012. Retrieved October 5, 2012.
  18. ↑ "David Chang opens Fuku, a fried chicken sandwich shop". New York Daily News. June 10, 2015.
  19. 1 2 Tosi, Christina (2011). Momofuku Milk Bar (1st ed.). New York: Clarkson Potter. ISBN 0-307-72049-7.
  20. ↑ Muhlke, Christine (January 6, 2010). "The Nifty 50 | Christina Tosi, Pastry Chef". The New York Times. Retrieved September 2, 2011.
  21. ↑ Kludt, Amanda (November 22, 2010). "Momofuku Milk Bar's Brooklyn Commissary Opens to Public". Eater.com. Retrieved October 19, 2011.
  22. ↑ Fabricant, Florence (September 20, 2011). "Off the Menu". New York Times. Retrieved October 18, 2011.
  23. ↑ Morabito, Greg (March 29, 2011). "Momofuku Milk Bar Carroll Gardens to Open on Saturday". Eater. Retrieved October 8, 2011.
  24. ↑ "The Real Top Ramen". New York Magazine. Retrieved August 18, 2011.
  25. ↑ "The World's 50 Best Restaurant Awards 1–50 » Momofuku Ssam Bar". S.Pellegrino World’s 50 Best Restaurants List. William Reed Business Media Ltd. Retrieved 25 October 2012.
  26. ↑ "Duck, It Turns Out, Really Is The New Pork". New York Magazine. Retrieved August 4, 2011.
  27. ↑ Bruni, Frank (November 18, 2014). "A First Glimpse Inside Momofuku Ko 2.0, Fully Formed and Glowing". The New York Times. Retrieved November 12, 2014.
  28. ↑ Bruni, Frank (May 7, 2008). "To Dine at Momofuku Ko, First You Need Nimble Fingers". The New York Times. Retrieved August 4, 2011.
  29. ↑ "New York 2013 Starred Restaurants". Michelin Guide. Retrieved October 5, 2012.
  30. ↑ "The World's 50 Best Restaurant Awards 51–100". William Reed Business Media Ltd. Retrieved 5 October 2012.
  31. ↑ "The Chambers Hotel". The Chambers Hotel. Retrieved August 4, 2011.
  32. ↑ Kludt, Amanda (October 25, 2011). "Paul Carmichael to Replace Tien Ho at Ma Peche". The New York Times. Retrieved October 5, 2012.
  33. ↑ Morabito, Greg (April 27, 2011). "Má Pêche to Introduce 'American' Menu". Eater. Retrieved October 5, 2012.
  34. ↑ "Fuku". Retrieved 2015-06-12.
  35. ↑ "Chang makes beeline for city's heart by pleasing its stomachs". The Sydney Morning Herald. October 25, 2011.
  36. ↑ "Winners, losers, and lots of hats". The Sydney Morning Herald. September 3, 2012.
  37. 1 2 3 4 5 6 Ulla, Gabe (September 26, 2012). "All Four Momofuku Restaurants in Toronto: NOW OPEN". Eater.
  38. ↑ Frederick, Missy (October 24, 2015). "Momofuku Is Open in D.C. RIGHT THIS SECOND". EaterDC.
  39. ↑ https://books.google.com/books?id=WSkeAYAqKYoC&pg=PA244
  40. ↑ Mishan, Ligaya (April 7, 2009). "Let's See if Mikey Likes It". New York Times. Retrieved July 29, 2011.
  41. ↑ "Milkbar Locations". Retrieved 2015-11-08.
  42. ↑ Mclaughlin, Katy (October 23, 2009). "Recipe for an Outrageous Cookbook". Wall Street Journal. Retrieved August 18, 2011.
  43. ↑ Holbrook, Stett (September 21, 2012). "Maker Faire New York: An Interview with Lucky Peach Editor Peter Meehan". Make: magazine.
  44. ↑ "Gabriele Stabile's Momofuku Scraps". The Fader. Retrieved August 18, 2011.
  45. ↑ Sietsema, Tom. "The search for America’s best food cities: San Francisco". http://www.washingtonpost.com/. The Washington Post. Retrieved 20 May 2015. External link in |website= (help)
  46. ↑ Merwin, Hugh. "Lucky Peach Splits With Publisher McSweeney’s". Grub Street. New York Media LLC. Retrieved 20 May 2015.
  47. ↑ Dixler, Hillary. "Lucky Peach Goes Solo, Splits From McSweeney's". http://www.eater.com/. Vox Media, Inc. Retrieved 20 May 2015. External link in |website= (help)
  48. ↑ Chou, Kimberly (June 14, 2011). "iPad App or Magazine? A Chef Orders One of Each". Wall Street Journal. Retrieved August 23, 2011.
  49. ↑ http://www.mcsweeneys.net/luckypeach
  50. ↑ https://store.mcsweeneys.net/products/lucky-peach-issue-2
  51. ↑ Cowles, Gregory. "Print & E-Books". The New York Times.
  52. ↑ https://store.mcsweeneys.net/products/lucky-peach-issue-3
  53. ↑ Cowles, Gregory. "Print & E-Books". The New York Times.
  54. ↑ https://store.mcsweeneys.net/products/lucky-peach-issue-4
  55. ↑ https://store.mcsweeneys.net/products/lucky-peach-issue-5
  56. ↑ https://store.mcsweeneys.net/products/lucky-peach-issue-6
  57. ↑ "Photographer Christopher Boffoli Uses Art to Underscore America’s Obsession With Food". Grub Street. June 5, 2013.
  58. ↑ https://store.mcsweeneys.net/products/lucky-peach-issue-8
  59. ↑ "Ssam Bar". San Pellegrino. Retrieved 2011-08-16.
  60. ↑ "Ko". Last Bash. Retrieved 2013-10-23.
  61. ↑ "Ko". New York: San Pellegrino. Retrieved 2013-10-23.
  62. ↑ "Ko". San Pellegrino. Retrieved 2013-10-23.
  63. ↑ "Michelin Guide Announces NYC Bib Gourmand Picks for 2011". Eater. Retrieved 2013-10-23.
  64. ↑ "Michelin Guide Announces Bib Gourmand Picks for 2012". Eater. Retrieved 2013-10-23.
  65. ↑ "Michelin Picks 138 New York Restaurants Offering Value". Bloomberg. Retrieved 2013-10-23.
  66. ↑ "Michelin Guide Announces NYC's 2014 Bib Gourmands". Eater. Retrieved 2013-10-23.
  67. ↑ "Best Chef New York City". The James Beard Foundation. Retrieved 2011-08-16.
  68. ↑ "Where to Eat 2009". New York Magazine. Retrieved 2011-08-17.
  69. ↑ "Best New Restaurant New York City". James Beard Foundation. Retrieved 2011-08-16.
  70. ↑ "Zagat '09 Guide OUT". Eater. Retrieved 2011-08-16.
  71. ↑ "Eat Out Awards, Best Fried Chicken". Time Out New York. Retrieved 2011-08-16.
  72. ↑ "Empire Builder of the Year: David Chang". Time Out New York. Retrieved 2011-08-16.
  73. ↑ "James Beard Award Nominees 2011" (PDF). James Beard Foundation. Retrieved 2011-08-16.
  74. ↑ "The Five Most Influential Restaurants of the Past Six Years". NY Mag. Retrieved 2013-10-23.
  75. ↑ "Rising Star Chef of the Year Christina Tosi". James Beard Foundation. Retrieved 2013-10-23.
  76. ↑ "James Beard Foundation Award Nominees 2012". James Beard Foundation. Retrieved 2013-10-23.
  77. ↑ "Momofuku Seiobo named Time Out Restaurant of the Year". Time Out Sydney. Retrieved 2013-10-23.
  78. ↑ "Winners: 2013 James Beard Restaurant and Chef Awards". Eater. Retrieved 2013-10-23.
  79. ↑ "Momofuku, the Most Important Restaurant in America". Bon Appetit. Retrieved 2013-10-23.
  80. 1 2 "Best New Toronto Restaurants 2013". Toronto Life. Retrieved 2013-10-23.
  81. ↑ "Momofuku Seiobo in Sydney Wins Gourmet Traveller's Restaurant of the Year". Eater. Retrieved 2013-10-23.
  82. ↑ "Winners: 2014 James Beard Restaurant and Chef Awards".

Further reading

External links

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