We were instructed by a few who know, to visit this tiny New York City noodle shop. Wow, were we blown away by the freshness and quality of what we ordered. We would go back and would recommend it to others.
The restaurant is not much bigger than the kitchen and you would never guess the food is terrific were you to judge the place on appearances only.
On the hot day we visited there was some coolness near the front of the long line of stools at the counter in front of the open kitchen. Towards the back it’s a bit hotter.
The menu shows that the Berkshire pork is from Iowa's Eden Farms and Piccinini Brothers. Bacon is from Benton’s Smoky Mountain Country Hams in Madisonville, TN.
Steamed Pork Buns
Awesome Pork buns. Slices of melt- in-your- mouth Berkshire (looked like pork belly slices) pork, scallions and cucumber coupled with a perfect hoisin sauce sets my new benchmark for steamed buns.
Seaweed Cured Maine Diver Scallops – baby arugula, cherries, lemon puree $14
Chilled slices of scallop with a tiny wild arugula salad. Divine and fresh.
Momofuku Somen – chilled broth, shredded Berkshire pork $13
Chilled broth arrives in a separate bowl and has a hint of ginger. It is sweet and very different than the broth with the ramen. The shredded pork was good. Fresh peas were great. Beautiful presentation.
Momofuku Ramen – Berkshire pork combo, poached egg $14
Similar to the Somen presentation but served hot and the broth is already added to the dish. Plus there are a few extra ingredients and of course different noodles. The broth tastes like pork stock – a bit fatty but very flavorful. The slices of pork (there is shredded pork as well) are the same as in the pork buns and are wonderful. Loved the fresh peas.
You may notice that we do not give out a lot of praise. Having been to so many high-quality restaurants, it's pretty tough to impress us.
Most of our reviews are based on just one visit. We neither have the time nor the money (or often, the inclination) to visit most restaurants multiple times. So, please keep in mind that a single-visit review is a snapshot - the restaurant may be "on it" that day - or not. If the meal has a calamity involved (foreign objects in the food, wine poured on us, etc.) we try not to let it shade the overall review.
We pay for the food and beverages; restaurants never comp us. We try to be discreet about taking photos so that the staff doesn't notice/get an idea we're going to do a review. We rarely take notes in the restaurant.
Like the rest of our website, we update our restaurant review pages based upon subsequent visits.