Momofuku Noodle Bar

When I first discovered Momofuku Noodle Bar, the concept bewildered me.  A New York ramen restaurant seemed misplaced.  How could a low-key Asian street-stall dish be hawked to New York’s hipsters at high prices?  Very readily, it turns out.   And I believe the reason for the smashing (if not immediate) success of Noodle and its later brethren lies in chef/owner David Chang’s business savvy: small portions, bar seating, loud music, and food that seems at once exotic and comforting.  And despit

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