It won’t look too dissimilar from other Momofukus—lots of raw steel and white oak. But there are differences, like slot-machine-y neon hanging above the open kitchen. And a David Choe mural that stars his own dog.
Think of this evolving menu as a mashup of Chang’s places. You’ll find a solid selection of sticky buns and ramen—pork belly, black winter truffle—reminiscent of Noodle Bar. Wagyu filet mignon that calls Ssäm Bar to mind. Oysters like Má Pêche. The sake-and-yuzu slushies of… it doesn’t matter.
And things get more intriguing here when you order shareable plates.
Just picture it: you, some friends, a five-spice rotisserie duck and/or two whole fried chickens with truffle crème fraîche and golden osetra caviar.