I had the pleasure of visiting David Chang‘s newest restaurant, Momofuku Nishi a few weeks ago. This is an Italian/Korean fusion restaurant that I suggest checking out if the wait is not too bad or you can book yourself a reservation through their website. This is a pretty small place and is generally difficult to seat parties larger than four. Even if the website mentions that there are no open reservations, you can still walk-in and wait. I came here with a group of five people and the wait was around 1.5 hours. But hey, we wanted to try this place out so we stuck it out and enjoyed a good meal. I got here a little earlier to reserve a table, and ventured off for a bit. It was unseasonably warm that particular night so I did not mind being outside.
Once my friends and I finally sat down, we were good to go! The ambiance is dark but nice. It does get a little loud inside so at times my friends and I were just silently enjoying the food. Take note that it does seem some of the menu changes here and there, but I think there are a few platters that consistently remain on the menu. So keep in mind that some of the food that I tried here is not always on the menu!
My friends and I shared this appetizer, the Black Bass, which is in a greenish sauce that contains tiger’s milk and Shio kombu, The bass was very good, and since this was shared with five people, I was tempted to get another order to try. We were all craving more! As for the main courses, we each got a different one to get a taste from each, but my personal dish was…
The Ceci e Pepe! This had some chickpea hozon and black pepper in it. I really enjoyed this dish of pasta. Yes it is small, but the buttery flavor was perfect for this dish. I was pleasantly surprised that I loved this dish as much as I did. While this was small, I felt this was one of the most bang for your buck dishes here compared to the prices of the other dishes. Other dishes my friends had included the following:
I was able to have a bite of all these dishes and I have to say that I enjoyed the Chicken and Dumpling Soup and BBQ Mackerel the most. The soup had a very complex flavor and the BBQ Mackerel was cooked very well. I typically do not eat Daikon either due to its very strong taste but how this was cooked I could eat more than I usually do.
Overall, if you can get a reservation here I would definitely check this place out. I would personally go with more of the pasta options since it is cheaper as they sufficiently satisfy my taste buds! For me, if I had one of the meat / fish platters I would definitely want to have more due to the small serving size and at the same time, it is much more pricier. I would rather share three cheaper pasta dishes than get just two expensive entree dishes for around the same price. What is also interesting about this place is that they have a no tipping policy here, which also attributes to the higher prices of entrees.
Nice work David Chang, keep up the good work!
-The Nobel Foodie