Momofuku Noodle Bar

Description
The relocation of chef David Chang’s flagship marks another step in the toque’s evolution. The signature elements are in place (light-wood decor, a dozen-deep crowd, the Asian-tinged chow), but Chang steps up his game with a larger space, the addition of table service and some new dishes. The excellent cold smoked duck with quince-soaked mustard seeds exists alongside Chang’s hall-of-fame pork buns and democratized offal. Soft-serve ice cream in imaginative flavors (eggnog, gingersnap), though gimmicky, is another sign of Chang’s knack for setting trends..

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