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.

Momofuku Nishi

232 Eighth Avenue (bet. 21st and 22nd)

New York, NY 10011

646-518-1919

www.nishi.momofuku.com