Momofuku Noodle Bar

"East Villagers have been slurping smoked pork belly ramen at Momofuku Noodle Bar since 2004, and getting into the First Avenue spot used to be no easy feat. Now, the restaurant is in its most useful era. You can walk in for a quick solo meal and eat a bowl of clean-tasting, delicious garlic chicken ramen, or find a last-minute reservation for three or four people who want a big house salad and a few rounds of DIY spicy scallop hand rolls, pork belly bao, and beer." - will hartman, bryan kim, willa moore, kenny yang, neha talreja

"Still operating in the same location in the East Village since 2004, Momofuku Noodle Bar is great because it’s consistent. We love the garlic chicken ramen with super chewy noodles, chunks of chicken thighs, and a toasty garlic flavor whenever we want a casual weeknight bowl. The broth is light enough to keep us upright for a few hours after we eat dinner." - will hartman, willa moore, sonal shah, neha talreja, kenny yang

"If you ate ramen in New York in the 2010s, chances are you’ve slurped at Momofuku Noodle Bar once or twice. Back then, getting into NYC's unofficial Department of Pork Belly was no small task. Everyone wanted to eat David Chang's steamed bao or see what made the vegetarian chickpea hozon ramen taste so meaty. The ramen scene in New York has grown considerably since the restaurant opened in 2004. You can now get 72-hour tonkotsu or snappy shio all over the city without too much trouble. Compared to some of those bowls, the soup at Momofuku Noodle Bar is a bit straightforward. But the East Village classic still fills a valuable niche. photo credit: Noah Devereaux For a restaurant associated with the brand of instant noodles flying off Whole Foods shelves, Momofuku Noodle Bar does an impressive job staving off corporate sterilization. There’s rarely a wait for a table, but the room is never dead. Groups of friends sit at the communal high tops glugging garlicky broth over Ghostface Killa radio, and early-phase dates look relieved not to fill long gaps with small talk. photo credit: Momofuku Noodle Bar photo credit: Momofuku Noodle Bar photo credit: Momofuku Noodle Bar The small plates and ramen come out quickly, yet still feel unmistakably homemade. Noodles are boiled until chewy, the pork belly is always well caramelized, and the soft-boiled eggs are always gooey. These foundational components all check the boxes of consistency over holy sh*t excitement. Technical proficiency makes for reliable ramen, not necessarily viscous, soupy lust—and that's just fine. If you're in the business of pleasing one or three other people in the East Village with an easy table and reliable cooking, Momofuku Noodle Bar works every time. It's a relatively inexpensive, convenient, and fun option in an area where that triple threat is rare. And for that, we're grateful the restaurant is still around after all these years. Food Rundown photo credit: Momofuku Noodle Bar Garlic Chicken Ramen This is the bowl we come back for again and again. The juicy chunks of roast chicken thighs don't go down too heavy, and toasted garlicky broth always does the trick. photo credit: Momofuku Noodle Bar Smoked Pork Ramen If you’re expecting thick, creamy tonkotsu, that's not this soup. The smoked pork ramen has more of a soy-miso broth, with richness coming from the soft-boiled egg. You can count on that textbook Momofuku pork belly, though. That alone makes the bowl worth an order. photo credit: Momofuku Noodle Bar Chilled Spicy Noodles This one doesn’t quite work. While it’s nice to have something cold, the chunks of pork sausage aren’t always tender and the whole thing eats oily. We’d happily buy those honeyed peanuts by the jar, though. (Cc: Momofuku CPG team). photo credit: Momofuku Noodle Bar Spicy Scallop Hand Roll The handrolls are DIY, so you'll build each bite with crunchy nori and warm rice. The scallop mixture tastes clean and fresh, with just enough creamy, spicy mayo to bring it all together. It’s also the perfect size to split. Get one. photo credit: Momofuku Noodle Bar Pork Belly Bao One of Momofuku's signature dishes that made chef David Chang famous—and it lives up to the lore. There are far lighter ways to start a meal at Momofuku Noodle Bar, but the caramelized pork belly is iconic for a reason. photo credit: Momofuku Noodle Bar Roasted Shiitake Bao You’d think mushrooms would be more delicate than pork belly. Wrong. These crispy shiitakes are loaded with salty, savory oil, which is a bit too slick. photo credit: Momofuku Noodle Bar Spicy Cucumber Salad Get one of these. It's just a little spicy and full of acid. You’ll be happy to have a little cucumber bite." - Will Hartman

"Since 2004, this first David Chang restaurant has been slinging ramen using wheat noodles made on the premises. There is usually a choice of two bowls per day, and on a recent evening, the selection ran to smoked pork belly and garlic chicken ramen, both good. The bowls are kept simple and the clarified broths are deeply flavored. This, along with Rockmeisha, were two places that helped usher in the current ramen craze in the city." - Robert Sietsema

"You’ve probably heard of Momofuku Noodle Bar. Maybe you even ate there 10 years ago when it was relatively new. If you haven’t been back in a while, you should know that it’s still very, very good. The pork buns are still a great way to start a meal, and the arctic char and fluke crudo should be on your table as well. And if you see the extra spicy pork ramen on special, order it. Just be aware that this place still gets busy and doesn’t take reservations. That said, trying to get a table on a Saturday night no longer feels like a waking nightmare (that smells good)." - bryan kim, hillary reinsberg