humble beginnings in a modern three-storey glass cube, David Chang's Momofuku empire has been wooing the tastebuds and wallets of Torontonians on an epic scale. The cube houses Chang's three restaurants (Noodle Bar, Daish? and Sh?t?), a cocktail lounge (Nikai) and a dessert shop (Milk Bar), similar in scale to the Momofuku restaurants in New York's East Village. The Toronto resto-mecca has just turned one.
The cube's ground floor is where you'll find Noodle Bar, with its bowls of ramen, steamed buns and famous chicken. On the second floor is Nikai, the cocktail lounge featuring sparkling, shaken, stirred and classic twists, as well as Milk Bar, the dessert shop home to Pastry Chef Christina Tosi's addictive "crack pie." Upstairs on the third floor sits Daish? and Sh?t?: the former focusing on large meals for parties of four to 10 diners (such as the popular bo ssäm); the latter serving tasting menus from Chef de Cuisine Mitchell Bates.
Reviews of Chang's creations have continually been positive. And a press release states that the Toronto Momofuku team is excited to "grow and evolve," so maybe there will be more Korean-inspired cubes popping up around town in the future?
· Momofuku Shoto: Yes, it's the Best Restaurant in Toronto. Here's Why [Globe and Mail]
· Momofuku [Official Site]
· All Momofuku Toronto Coverage on Eater National [-EN-]