Momofuku Marches Into the Cosmopolitan

With Black Truffle Ramen and Wagyu Filet Mignon From David Chang

By Sam Eichner ·
None 9 Photos Momofuku
Last week, we deliberated on the baked-goods arm of David Chang’s empire, Milk Bar. It’s now open at the Cosmopolitan.

This week, it’s the crown jewel of Chang’s empire, Momofuku. It’s also now open at the Cosmopolitan.

To put it in gambling terms, the Cosmopolitan is on a hot streak.

And so are you, once you enter these hallowed grounds, occupied by one of today’s most important chefs/restaurateurs.

It won’t look too dissimilar from other Momofukus—lots of raw steel and white oak. But there are differences, like slot-machine-y neon hanging above the open kitchen. And a David Choe mural that stars his own dog.

Think of this evolving menu as a mashup of Chang’s places. You’ll find a solid selection of sticky buns and ramen—pork belly, black winter truffle—reminiscent of Noodle Bar. Wagyu filet mignon that calls Ssäm Bar to mind. Oysters like Má Pêche. The sake-and-yuzu slushies of... it doesn’t matter.

And things get more intriguing here when you order shareable plates.

Just picture it: you, some friends, a five-spice rotisserie duck and/or two whole fried chickens with truffle crème fraîche and golden osetra caviar.

Let’s go ahead and say “and.”
Sam Eichner

Sam Eichner likes literature, reality television and his twin cats equally. He has consistently been told he needs a shave since he started growing facial hair.

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