David Chang and the Momofuku family have opened up their latest restaurant in Chelsea. It's called Momofuku Nishi, and is sort of an Italian/Asian fusion, but really, it's all Momofuku. I stopped by their first week open and tried some tasty bites.
Spanish mackerel comes topped with green mizuna leaves in a yuzu marinade. A pleasant start to any meal. Romaine lettuce is served with walnut bagna cauda (Piedmontese for hot dip). It's crunchy, bright, and lovely.
Momofuku Nishi's take on Cacio e Pepe is called Ceci e Pepe, and instead of cheese the ceci noodles are cooked with black pepper and chickpea hozon, a sauce unique to the Momofuku restaurant group. It adds interesting sweetness to the dish, although, I'm still a fan of the original Italian dish.
Clams grand Lisboa, with chow mein, oregano, cabbage. The chow mein was really fideo noodles, that had great crunch, and it was a great dish.
End with Nishi's pistachio bundt cake, a recipe from the chef's mother. It's a delightful ending to a tasty meal.
Momofuku Nishi is a nice addition to the Momofuku family. I'm interested to see it grow and evolve into something special.
232 Eighth Avenue (bet. 21st and 22nd)
New York, NY 10011