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Written review to follow!
Still in a food coma. This was less than half of our tasting. Stay tuned for the full review of L20.
Category: reviews
Review of Momofuku Noodle Bar in NYC, Chef David Chang
Executive chef: David Chang
Location: 171 1st Ave, (between 10th St & 11th St), New York, NY 10003 (East Village) (Map)
Phone: 212.777.7773 Menu: click
Website: www.momofuku.com Yelp reviews: click
Resident Foodies say: The lines may be long, but this restaurant is definitely worth the wait! Chef David Chang is probably the hottest chef on the planet. In 6 short years, he has ascended from relative obscurity to the most talked about chef in NYC. “Momofuku” means lucky peach in Japanese, but Chang reportedly liked the name given its similarity in sound to “mother f–er” and its tie to Momofuku Ando, the inventor of instant ramen noodles. This month, his Momofuku Cookbook hits the book shelves and is likely to bring even more fame to Chang. Momofuku Noodle Bar was Chang’s first restaurant, which opened in 2003. Now he has 4 “Momofuku” restaurants, going on 5. Momofuku Noodle Bar remains the most affordable in price.
Chang’s philosophy is cooking first. True to his word, Chang’s Momofuku Noodle Bar is all about the food. To some, the service and decor may fall a distant second and third. The ambience exudes busy noodle bar–which is, after all, what it is. The food, though, is an innovative mix of Asian influenced dishes, many with an unabashed use of pork. Chang pushes the boundaries of Japanese, Korean, and French cooking–with results that are distinctively American or Chang’s own. The most famous noodle dish–Momofuku ramen–has pork belly and pork shoulder, topped with a poached egg! And, of course, the steamed pork buns are just as famous–and delicious. The dishes were very comforting and so amazingly tasty, but perhaps might be too much pork in one night for some people. We made ourselves feel less guilty by ordering the delightful (and light) pear salad to start. Although a few vegetarian options have crept onto the menu, they’re not the reason to go to Momofuku.
Review of Boka in Chicago
Executive chef: Giuseppe Tentori Pastry chef: Elizabeth Dahl
Location: 1729 North Halsted, Chicago, IL 60614 (Lincoln Park) (map)
Phone: 312.357.6070
Website: www.bokachicago.com Yelp reviews: click
Resident Foodies say: There’s good reason why Food & Wine named Chef Guiseppe Tentori as one of the best new chefs in 2008. His food is a visual and culinary delight, with stunning displays of colors and surprising mixtures of ingredients. Salad is not an appetizer at Boka, it is true artwork consisting of greens, fruit, and cheeses. The salad is just as, if not more, memorable than the entrees! But the entrees continue the dazzling mixture of subtle ingredients.
We sampled (1) the braised short rib ravioli (with prawn and sweet corn ragout, and goat milk foam), (2) the herb crusted white fish (with wild rice, brussel sprout leaves, pickled cockscomb, and winter squash sauce), (3) the lake trout (with salt cod croquette, fennel sauce, orange segments, and sauteed spinach), and (4) the vegeterian herbed risotto tart (with roasted portobello, baby turnips, ricotta, beet puree). The dishes are sophisticated and complex, yet also very comforting and downright delicious. The portions are generous, some may find too generous. But the fun doesn’t stop there. Pastry Chef Elizabeth Dahl continues Boka’s impressive concoction of interesting ingredients with desserts that are different from anything we’ve encountered, yet so delicious.
Review of Slanted Door in San Francisco
Owner and Executive chef: Charles Phan
Location: 1 Ferry Building, San Francisco Map
Phone:: 415.861.8032
Website: http://slanteddoor.com Yelp reviews: click
Tidbit: 22 members of Phan’s family work @ The Slanted Door. The original restuarant located in the Mission did, in fact, have a slanted door.
Resident Foodies say: Chef Charles Phan’s “family” restaurant started out as a hole-in-the-wall in the Mission in 1995 and quickly rose to mega-success. We were there in the beginning and have to admit that the old location had a lot of “ma-and-pa” charm that may be missing today–although the parking was a nightmare. But the Ferry Building location is large, majestic, and always crowded with both devoted regulars and many tourists. Throughout the past 14 years, the Vietnamese food has stayed true to itself–cleanly prepared with fresh ingredients and wonderful spices. Prices have increased since 1995, but it is so worth it.
Review of Ame restaurant in SF
Review of Ame restaurant in San Francisco.
Owners: Hiro Sone + Lissa Doumani
Executive chef: Greg Dunmore
Location: St. Regis Hotel, downtown, 689 Mission St. (@ Third) (Map)
Phone: 415-284-4040
Website: www.amerestaurant.com/home.html Yelp reviews: click here
Resident Foodies say: Excellent. Black cod, the signature dish, is subtle and savory, with a very distinctive shiso broth. A taste you’ll remember, but are unlikely to find anywhere else. And the dessert is pretty fantastic, too!
Review of Ubuntu restaurant in Napa
Review of Ubuntu Restaurant in Napa.
Owner: Sandy Lawrence.
Executive chef: Jeremy Fox.
Location: 1140 Main St. in downtown Napa (Map)
Phone: 707-251-5656
Website: www.ubuntunapa.com Yelp reviews: click here
Resident Foodies say: Fantastic and fun in the heart of Napa. Ubuntu means “humanity towards others.” This yoga studio/vegetarian restaurant has a warm, cozy ambience, notwithstanding the X-files like statues standing in the center of the space. The vegetarian dishes are clean, crisp, and creative–prepared from locally grown produce and Ubuntu’s own gardens.
