Jump to content

Momofuku (restaurants): Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous editNext edit →
Content deleted Content added
VisualWikitext
The Anomebot2 (talk | contribs)
Bots
1,038,185 edits
Adding geodata: {{coord missing|Australia}}
No edit summary
Line 1: Line 1:
'''Momofuku''' is a group of award-winning restaurants<ref>{{cite web|title=NYC Stars 2011|url=http://www.michelinguide.com/us/nyc_stars_2011.html|publisher=Michelin Guide|accessdate=4 August 2011}}</ref> <ref>{{cite web|title=The World's 51-100 Best Restaurants|url=http://www.theworlds50best.com/awards/51-100-winners|publisher=The World's 50 Best Restaurants|accessdate=4 August 2011}}</ref> <ref>{{cite web|title=Momofuku Ssam Bar Restaurant|url=http://www.theworlds50best.com/awards/1-50-winners/momofuku-ssam-bar-winners|publisher=The World's 50 Best Restaurants|accessdate=4 August 2011}}</ref> owned by chef [[David Chang]].<ref>{{cite web|last=MacFarquhar|first=Larissa|title=Chef on the Edge|url=http://www.newyorker.com/reporting/2008/03/24/080324fa_fact_macfarquhar|publisher=The New Yorker|accessdate=29 July 2011}}</ref> The restaurants are: Momofuku Noodle Bar, Momofuku Ssäm Bar, Má Pêche, Momofuku Ko and Milk Bar.<ref>{{cite web|title=momofuku|url=http://www.momofuku.com/|accessdate=29 July 2011}}</ref> Locations are primarily in New York City with plans to expand abroad in Sydney and Toronto.<ref>{{cite news|last=Sibonney|first=Claire|title=World Chefs: Chang to test Momofuku magic abroad|url=http://www.reuters.com/article/2011/03/22/uk-food-chefs-chang-idUSLNE72L03Z20110322|work=Reuters|publisher=Reuters|accessdate=29 July 2011|date=22 March 2011}}</ref>
'''Momofuku''' is a group of award-winning restaurants<ref>{{cite web|title=NYC Stars 2011|url=http://www.michelinguide.com/us/nyc_stars_2011.html|publisher=Michelin Guide|accessdate=4 August 2011}}</ref> <ref>{{cite web|title=The World's 51-100 Best Restaurants|url=http://www.theworlds50best.com/awards/51-100-winners|publisher=The World's 50 Best Restaurants|accessdate=4 August 2011}}</ref> <ref>{{cite web|title=Momofuku Ssam Bar Restaurant|url=http://www.theworlds50best.com/awards/1-50-winners/momofuku-ssam-bar-winners|publisher=The World's 50 Best Restaurants|accessdate=4 August 2011}}</ref> owned by chef [[David Chang]].<ref>{{cite web|last=MacFarquhar|first=Larissa|title=Chef on the Edge|url=http://www.newyorker.com/reporting/2008/03/24/080324fa_fact_macfarquhar|publisher=The New Yorker|accessdate=29 July 2011}}</ref> The restaurants are: Momofuku Noodle Bar, Momofuku Ssäm Bar, Má Pêche, Momofuku Ko and Milk Bar.<ref>{{cite web|title=momofuku|url=http://www.momofuku.com/|accessdate=29 July 2011}}</ref> Locations are primarily in New York City with plans to expand abroad in Sydney and Toronto.<ref>{{cite news|last=Sibonney|first=Claire|title=World Chefs: Chang to test Momofuku magic abroad|url=http://www.reuters.com/article/2011/03/22/uk-food-chefs-chang-idUSLNE72L03Z20110322|work=Reuters|publisher=Reuters|accessdate=29 July 2011|date=22 March 2011}}</ref>


The word momofuku translates from Japanese as "lucky peach." The momofuku logo is an orange peach. Chef David Chang has written that Momofuku is "an indirect to nod" to Momofuku Ando<ref>Mr. Ando's given name is "百福" and literally means "hundred luck". Momo is an old Japanese pronunciation for 'hundred' and a homophone of the word 'peach' (桃).</ref>
"Momofuku" could be translated from Japanese as "lucky peach", though Chef David Chang has written that the name is "an indirect nod" to [[Momofuku Ando]]<ref>Mr. Ando's given name is "百福" (originally 'Pai-Fu' in Chinese)and literally means "hundred luck". Momo is an old Japanese pronunciation for 'hundred' and a homophone of the word 'peach' (桃).</ref>, the Taiwanese-Japanese inventor of instant ramen. Chang also suggested it's not an accident he chose a word that sounds like a particular English curse word (i.e. [[wikt:motherfucker]])<ref>{{cite book|last=Chang|first=David|title=Momofuku|year=2009|publisher=Clarkson Potter|location=New York|isbn=030745195X|pages=28|edition=1st ed.|coauthors=Stabile, Peter Meehan ; photographs by Gabriele}}</ref>
, the inventor of Ramen, and that Momofuku sounds like a particular curse word is, according to Chang, “no accident.”<ref>{{cite book|last=Chang|first=David|title=Momofuku|year=2009|publisher=Clarkson Potter|location=New York|isbn=030745195X|pages=28|edition=1st ed.|coauthors=Stabile, Peter Meehan ; photographs by Gabriele}}</ref>


== History ==
== History ==

Revision as of 07:17, 14 October 2011

Momofuku is a group of award-winning restaurants[1] [2] [3] owned by chef David Chang.[4] The restaurants are: Momofuku Noodle Bar, Momofuku Ssäm Bar, Má Pêche, Momofuku Ko and Milk Bar.[5] Locations are primarily in New York City with plans to expand abroad in Sydney and Toronto.[6]

"Momofuku" could be translated from Japanese as "lucky peach", though Chef David Chang has written that the name is "an indirect nod" to Momofuku Ando[7], the Taiwanese-Japanese inventor of instant ramen. Chang also suggested it's not an accident he chose a word that sounds like a particular English curse word (i.e. wikt:motherfucker)[8]

History

With experience in various restaurants in New York City, Chef David Chang opened up his first restaurant, Momofuku Noodle Bar, influenced by his time spent working in ramen shops in Japan. After about a year of trials, Noodle Bar took off as a success when the chefs began cooking what they felt like – more adventurous dishes with better ingredients.[9] Growing, Noodle Bar eventually moved up the street and Momofuku Ko took over the space.

Momofuku Ssäm Bar opened after Noodle Bar and originally had the concept of an Asian style burrito bar (ssäm is Korean for wrap).[10] After experiencing troubles, Chang and his cohorts decided to change the style of the menu, away from the-burrito centered cuisine. This change led Ssäm Bar to success, as it received two stars (eventually 3 from the New York Times.[11]

The third restaurant to open was Momofuku Ko. Chang describes the idea behind Ko as a, “cook-centric restaurant with just a few stools, a collaborative kitchen, and a constantly changing menu.”[12]

Má Pêche was the fourth restaurant to open and the first to open outside of the East Village neighborhood.

Milk Bar History

Doing office work for Ssäm Bar at the time, Pastry Chef Christina Tosi began the desserts program at the 3 Momofuku Restaurants, first at Ssäm Bar, then Noodle Bar, and then Ko.[13]

The first Milk Bar started in the Laundromat next to Ssäm Bar. After a year and a half Milk Bar opened a new location in Midtown, in the Chambers Hotel.[14]

In the Summer of 2010 the Williamsburg, Brooklyn kitchen opened to accommodate the growth of Milk Bar.

Restaurants

Momofuku Noodle Bar

171 First Ave., New York, NY (Opened August 2004)

Momofuku Noodle Bar was the first Momofuku restaurant opening in August of 2004. It serves ramen, seasonal dishes and pork buns.[15]

Momofuku Ssäm Bar

207 Second Ave., New York, NY (Opened August 2006)

Since opening in 2006, Momofuku Ssäm Bar has been listed as one of The World's 50 Best Restaurants for 2009, 2010, and 2011. [16] Weekday lunches feature all-rotisserie duck menu.[17] Momofuku Bar Bar (the bar at Ssäm) serves snacks with a full bar.

Momofuku Ko

163 First Ave., New York, NY (Opened March 2008)

At Ko (which means “son of”), guests sit along a kitchen counter and served by the cooks. Dinner is a set tasting menu devised by the chef, Peter Serpico, and his aides de camp, and it is usually about 10 courses long;[18] at lunch the menu stretches out to 16 courses. Since opening in 2008, Ko has two Michelin Stars, which it has retained for three years.[19] Ko is #65 on the San Pellegrino World’s Best Restaurants list.[20]

Má Pêche

15 West 56th Street, New York, NY (Opened April 2010)

Má Pêche (which means ”mother peach”) is located in Midtown Manhattan in the Chambers Hotel.[21] Opened in 2010 with co-owner and executive chef Tien Ho, the menu has a French-Vietnamese focus. [22] Má Pêche also includes a midtown outpost of Christina Tosi’s bakery, Momofuku Milk Bar.

Milk Bar

Milk Bar has three locations:

East Village: 251 East 13th St., New York, NY

Midtown: 15 West 56th St., New York, NY

Brooklyn: 382 Metropolitan Ave., Brooklyn, NY

Under pastry chef Christina Tosi, Milk Bar serves sweet and savory treats at their three New York City locations.[23]

Publications

Momofuku Cookbook

In 2009 David Chang, Peter Meehan, Gabriele Stabile and the Momofuku team produced the Momofuku Cookbook. It features recipes and photographs from Momofuku Noodle Bar, Ssam Bar, Ko and Milk Bar.[24]

Scraps

Scraps is a limited edition collection of outtakes and artwork from the Momofuku Cookbook photographer, Gabriele Stabile.[25]

Lucky Peach

In the summer of 2011 Lucky Peach, a new quarterly journal of food writing, was published by McSweeney’s. Lucky Peach is the creation of David Chang, Peter Meehan, and Zero Point Zero production. The first issue of Lucky Peach centers around Ramen.[26]

Awards

• 2008 James Beard Awards: David Chang, Best Chef New York City[27]

• 2009 New York Magazine Where to Eat[28] Momofuku Ko and Momofuku Milk Bar

• 2009 James Beard Awards: Momofuku Ko, Best New Restaurant New York City[29]

• 2009 Zagat Survey: Momofuku Ko, Best Newcomer[30]

• 2010 Time Out New York Eat Out Awards: Momofuku Noodle Bar, Best Fried Chicken[31]

• 2009, 2010, 2011 San Pellegrino World's 50 Best Restaurants: Momofuku Ssam Bar[32]

• 2011 Time Out New York Food and Drink Awards: David Chang, Empire Builder of the Year[33]

• 2011 James Beard Awards: Christina Tosi (Momofuku Milk Bar), Rising Star Chef of the Year[34]

Articles

See Also

• David Chang

• Momofuku Cookbook

References

  1. ^ "NYC Stars 2011". Michelin Guide. Retrieved 4 August 2011.
  2. ^ "The World's 51-100 Best Restaurants". The World's 50 Best Restaurants. Retrieved 4 August 2011.
  3. ^ "Momofuku Ssam Bar Restaurant". The World's 50 Best Restaurants. Retrieved 4 August 2011.
  4. ^ MacFarquhar, Larissa. "Chef on the Edge". The New Yorker. Retrieved 29 July 2011.
  5. ^ "momofuku". Retrieved 29 July 2011.
  6. ^ Sibonney, Claire (22 March 2011). "World Chefs: Chang to test Momofuku magic abroad". Reuters. Reuters. Retrieved 29 July 2011.
  7. ^ Mr. Ando's given name is "百福" (originally 'Pai-Fu' in Chinese)and literally means "hundred luck". Momo is an old Japanese pronunciation for 'hundred' and a homophone of the word 'peach' (桃).
  8. ^ Chang, David (2009). Momofuku (1st ed. ed.). New York: Clarkson Potter. p. 28. ISBN 030745195X. {{cite book}}: |edition= has extra text (help); Unknown parameter |coauthors= ignored (|author= suggested) (help)
  9. ^ "Chef on The Edge". The New Yorker. Retrieved 2 September 2011.
  10. ^ "The I Chang". New York Magazine. Retrieved 2 September 2011.
  11. ^ "Serious Strides, but Keeping Its Cool". The New York Times. Retrieved 2 September 2011.
  12. ^ Chang, David (2009). Momofuku (1st ed. ed.). New York: Clarkson Potter. p. 126. ISBN 030745195X. {{cite book}}: |edition= has extra text (help); Unknown parameter |coauthors= ignored (|author= suggested) (help)
  13. ^ Tosi, Christina (null). Momofuku Milk Bar (1st ed. ed.). New York: Clarkson Potter. ISBN 0307720497. {{cite book}}: |edition= has extra text (help); Check date values in: |year= (help)
  14. ^ "The Nifty 50 | Christina Tosi, Pastry Chef". The New York Times. 6 January 2010. Retrieved 2 September 2011.
  15. ^ "The Real Top Ramen". New York Magazine. Retrieved 18 August 2011.
  16. ^ "The World's 50 Best Restaurant Awards 1-50 » Momofuku Ssam Bar". S.Pellegrino World’s 50 Best Restaurants List. William Reed Business Media Ltd. Retrieved 29 July 2011.
  17. ^ "Duck, It Turns Out, Really Is The New Pork". New York Magazine. Retrieved 4 August 2011.
  18. ^ Bruni, Frank (7 May 2008). "To Dine at Momofuku Ko, First You Need Nimble Fingers". The New York Times. Retrieved 4 August 2011.
  19. ^ "New York 2011 Starred Restaurants". Michelin Guide. Retrieved 29 July 2011.
  20. ^ "The World's 50 Best Restaurant Awards 51-100". William Reed Business Media Ltd. Retrieved 29 July 2011.
  21. ^ "The Chambers Hotel". The Chambers Hotel. Retrieved 4 August 2011.
  22. ^ Sifton, Sam (13 July 2010). "Má Pêche". The New York Times. Retrieved 4 August 2011.
  23. ^ Mishan, Ligaya (7 April 2009). "Let's See if Mikey Likes It". New York Times. Retrieved 29 July 2011.
  24. ^ Mclaughlin, Katy (23 October 2009). "Recipe for an Outrageous Cookbook". Wall Street Journal. Retrieved 18 August 2011.
  25. ^ "Gabriele Stabile's Momofuku Scraps". The Fader. Retrieved 18 August 2011.
  26. ^ Chou, Kimberly (14 June 2011). "iPad App or Magazine? A Chef Orders One of Each". Wall Street Journal. Retrieved 23 August 2011.
  27. ^ "Best Chef New York City". The James Beard Foundation. Retrieved 8/16/11. {{cite web}}: Check date values in: |accessdate= (help)
  28. ^ "Where to Eat 2009". New York Magazine. Retrieved 8/17/11. {{cite web}}: Check date values in: |accessdate= (help)
  29. ^ "Best New Restaurant New York City". James Beard Foundation. Retrieved 8/16/11. {{cite web}}: Check date values in: |accessdate= (help)
  30. ^ "Zagat '09 Guide OUT". Eater. Retrieved 8/16/11. {{cite web}}: Check date values in: |accessdate= (help)
  31. ^ "Eat Out Awards, Best Fried Chicken". Time Out New York. Retrieved 8/16/11. {{cite web}}: Check date values in: |accessdate= (help)
  32. ^ "Ssam Bar". San Pellegrino. Retrieved 08/16/11. {{cite web}}: Check date values in: |accessdate= (help)
  33. ^ "Empire Builder of the Year: David Chang". Time Out New York. Retrieved 8/16/11. {{cite web}}: Check date values in: |accessdate= (help)
  34. ^ "James Beard Award Nominees 2011" (PDF). James Beard Foundation. Retrieved 08/16/11. {{cite web}}: Check date values in: |accessdate= (help)

External links

Category:Articles created via the Article Wizard

Retrieved from "https://en.wikipedia.org/w/index.php?title=Momofuku_(restaurants)&oldid=455496099"