Momofuku Nishi

Row 1

232 8th Ave (btwn W 21st & W 22nd St)
New York, NY 10011
(646) 518-1919
Korean, Italian
$ $ $
Mon–Sun: Noon–11:00 PM

Foursquare Tips

  • Best seat in the house? Far end of the bar. Ignore your date and watch David Chang in the kitchen.
  • David Chang's awesome, new Korean leaning Italian restaurant. Feels like Ssam Bar in ambition, quality, and price. Get all the pastas: Cace e Pepe, Chicken & Dumplings (soup), and Clams Grand Lisboa.
  • Beef crudo was fucking delicious. So was the ceci e pepe.
  • Asian Italian menu is a bit hit or miss. Hits: ceci e Pepe, beef Sichuan pasta, decent: chicken dumplings, mackerel (pictured), beef crudo pass: romaine salad
  • Lives up to David Chang's reputation. The dishes are inventive and flavorful. The pastas in particular are not to be missed- we enjoyed the Ceci e Pepe, Clams Grand Lisboa, and Spicy Beef Sichuan.
  • Spicy beef Sichuan ($28), Clams Grand Lisboa($32), Chicken & Dumplings(&30) and a side of Fried fingerling & smoked yolk & tarragon($14).
  • Very cool bar and trendy Asian decor! Sushi is great!
  • DELICIOUS. Need I say more?
  • Nishi 2.0 is on. the. mark. endive, Capellini, and pork were fantastic. Can't wait to go back.
  • Order the Impossible burger!
  • Great dinner overall. You must try a dish from each section of the menu, app: scallops, pasta: jajangmyeon, dish: branzino. Place is definitely chill so perfect for a week night rendezvous
  • Best Cacio e Pepe I've ever had.
  • Impossible burguer, hamburguer do Bill Gates
  • Lives up to all the fuss. Ikura bowl with fried corn kernels was delightful. The cacio is truly stellar but the toasted noodles are the surprise scene stealer for me!
  • Spectacular service and ok-food. Asian fusion menu
  • Butter noodles. Service is very good and fast!
  • The Raging Pork noodles are a must have!
  • The Pok Pok x Nishi Fried Chicken Group Dinner serves 4-8 people and offers two styles of chicken (Thai and Szechuan influenced) with a bunch of sides. Book a res on their site.
  • Nishis pistachio cake comes from executive chef Joshua Pinksys mother. The super nutty, moist slice is served with a quenelle of thickened ricotta that is texturally similar to a scoop of ice cream.
  • The pork spare ribs are fall-off-the-bone and amazing.