New York City (Fodor's, 2012) - Fodor's [193]
Momofuku Noodle Bar.
$ | ASIAN | Chef-owner David Chang has created a shrine to ramen with this stylish 70-seat restaurant. His riff on the Japanese classic features haute ingredients like Berkshire pork, free-range chicken, and organic produce. His modern take on pork buns with cucumber and scallions is phenomenal—worth the trip alone. Go early or late—the tiny restaurant is packed during regular mealtimes. They also offer a daily prix-fixe menu for lunch ($30 for three courses) and dinner ($40 for four courses). New offerings: a phenomenal fried-chicken meal, featuring triple-fried Korean-style chicken and Old Bay southern-style, with a variety of accoutrements (available by special reservations only on their Web site momofuku.com). | 171 1st Ave., between E. 10th and E. 11 Sts., East Village | 10003-2949 | 212/777–7773 | www.momofuku.com/noodle | Reservations not accepted | AE, MC, V | Subway: L to 1st Ave.
Momofuku Ssäm Bar.
$$ | ASIAN | New York foodies have been salivating over chef David Chang’s Asian-influenced fare since he opened his first restaurant, a Japanese noodle shop, in 2004. Momofuku Ssäm Bar, the wunderkind’s follow-up, is packed nightly with downtown diners cut from the same cloth as the pierced and tattooed waitstaff and cooks. The no-reservation policy means you’ll likely have to wait for a chance to perch at the communal food bar and nibble on Chang’s truly original small-plate cuisine. Ssäm Bar is a casual, loud restaurant with an inventive menu that is constantly changing, though country hams and raw-bar items are staples. Chang’s not-to-be-missed riff on a classic Chinese pork bun helped build his cult following. On their Web site, momofuku.com, you can special-order a festive Bo Ssäm dinner featuring a slow-roasted pork shoulder, oysters, kimchi, and a variety of sauces—all piled into crispy lettuce leaves. | 207 2nd Ave., at 13th St., East Village | 10003-5797 | 212/777–7773 | www.momofuku.com/ssam | Reservations not accepted | AE, MC, V | Subway: L to 1st Ave.
Motorino.
$ | PIZZA | The Manhattan branch of the Williamsburg original has brought impossibly high standards—and the long lines to match—to a new borough. This fresh-faced pizzeria serves authentic Neapolitan pies with lightly charred crusts made with glutinous, dough-friendly double-zero flour and San Marzano tomatoes. You can’t go wrong with any of chef Matthew Palombino’s signature traditional pizzas. Choose from classic marinara made with tomato and oregano; margherita with fresh tomatoes, mozzarella, and basil; or a pie with spicy sopressata sausage and garlic. There are also seasonal selections featuring Brussels sprouts and other vegetables. A value-packed lunchtime prix-fixe offers pizza and salad for $12/person, and antipasti like octopus and fingerling potato salad with celery-chili oil, and cockle-clam crostini round out the menu. | 349 E. 12th St., at 1st Ave., East Village | 10003 | 212/777–2644 | www.motorinopizza.com | No reservations | AE, MC, V | Subway: L to 1st Ave.
Fodor’s Choice | Northern Spy Food Co.
$$ | AMERICAN | This gem in the East Village is named for an apple variety, and is run by two San Francisco transplants who have brought with them a fresh perspective on the farm-to-table movement. Start with the freekeh risotto, a traditional dish made with a quirky little-known grain, or a giant mound of shredded kale interspersed with cheddar, pecorino, and toasted almonds. Main courses are winners, too—choose tender meatballs in marinara sauce, roast chicken for two, or baked polenta, eggs,