Reproduced from DOWNTOWN’s Fall 2024 issue.
Momofuku Noodle Bar’s Chef Pablo Vidal.
Momofuku Noodle Bar, East Village
Momofuku Noodle Bar has become a culinary landmark, offering a blend of tradition and innovation that captures the essence of New York’s diverse food scene. Leading the kitchen is Chef Pablo, whose journey from Brazil to the Big Apple was fueled by a passion for cooking that began in his grandmother’s kitchen and solidified during a mind-blowing sushi chef demo he witnessed as a child. “There’s a lifestyle and camaraderie between co-workers in restaurants that’s very distinct from other professions,” says Chef Pablo Vidal, reflecting on what drew him into the culinary world. At Momofuku Noodle Bar, the menu is a dynamic tapestry of flavors, with core items evolving over time to better reflect the restaurant’s identity. “Our seasonal and special items are a collaborative process between the chefs, often based on interesting ingredients techniques, or dishes that hold sentimental value”, explains Pablo. This approach ensures that while the restaurant honors its roots, it continually pushes the boundaries of what’s possible in a bowl of noodles.
Momofuku’s Love Letter cocktail.
Balancing classic flavors with innovative techniques is at the heart of Pablo’s culinary philosophy. “I’m not easily swayed by ‘cool’ techniques for the sake of it. I draw inspiration from the classics, adjusting them to fit our menu or to solve logistical challenges,” he notes.
Pork ramen.
For this fall, he’s particularly excited about dishes that are richer in fat content and seasoning, perfect for the colder months ahead. “Our style of cooking is more suited to colder weather —we are a ramen shop, after all,” he adds. As Momofuku Noodle Bar continues to evolve, its commitment to cultivating a positive kitchen culture remains a priority, ensuring that both the staff and the food they create are always at their best. 171 1st Avenue, momofukunoodlebar.com
The Flatiron Room, NoMad
At The Flatiron Room, every detail is carefully considered, creating an unforgettable dining experience. Nestled in the heart of New York City, this beloved restaurant offers more than just fine dining — it’s an immersive journey through ambiance and flavor. Owner Tommy Tardie, who transitioned from a career in advertising to the hospitality industry, understands the power of creating an atmosphere that resonates with people on a personal level. “The higher I climbed that corporate ladder, the further I got from the creative work that I really loved,” Tardie reflects. It was this desire for a hands-on, creative endeavor that led him to open The Flatiron Room in Murray Hill over a decade ago.
A sample of their signature dishes.
Tardie emphasizes that what truly sets The Flatiron Room apart in a city brimming with excellent eateries is its attention to detail. “Good food, great drinks, and excellent hospitality are important, of course but in a city like New York, where those things are everywhere, it’s the details that help us stand out,” he explains. From the perfectly curated lighting and sound to the warm, knowledgeable staff, every element is designed to build trust and loyalty with guests. Live music is a nightly feature, carefully balanced to enhance the dining experience without overpowering conversation— a rare find in Manhattan.
Flatiron Room’s Bottle Keep Program.
Adding to the allure is their unique bottle keep program, inspired by Tardie’s travels to Japan. “Now, we have thousands of bottles stored in our lockers, each one representing a guest who trusts us enough to keep coming back”, Tardie shares. This program, along with signature dishes like the Angus Strip with burgundy wine demi-glace, makes The Flatiron Room NoMad not just a restaurant, but a place of return — a cozy, yet sophisticated home away from home for its patrons. 37 West 26th Street, 212-725-3860, theflatironroom.com