Raw bar bites

Patties

Wines by the glass

Daiquiris

The iconic Momofuku large format: two whole chickens, Southern-style and Korean-style, plus our favorite sides. The meal feeds 4-8 people.

Fried Chicken Meal

Something new for Mondays at Noodle Bar. At dinner, we’ll be serving up platters of Southern-style buttermilk brined fried chicken with savory chive biscuits and white BBQ sauce.

Fried Chicken Mondays

Includes one whole dry-aged, roasted duck stuffed with duck and pork sausage, served over duck fat rice with confit duck legs with scallion pancakes, lettuce wraps, hoisin, Korean barbeque sauce and crispy shallots.

Whole Roasted Duck Ssäm

Fill a large shallow platter with crushed ice and a layer of seaweed or rock salt to stabilize shells. Place shucked oysters on the half shell atop the ice, spacing evenly. Keep oysters chilled until serving.

Chill and arrange

Set out lemon wedges and hot sauce in small bowls alongside the oysters for guests to add to taste.

In a small bowl combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce, salt and pepper. Taste and adjust heat or horseradish level. Chill until service (can be made several hours ahead).

Whisk together finely chopped shallot, red wine vinegar, cracked black pepper, sea salt and chopped chives. Let rest at least 15 minutes so flavors meld. Keep chilled and serve spooned over oysters sparingly.

Place the diced sushi-grade white fish in a nonreactive bowl and pour the fresh lime juice over it, ensuring the fish is mostly submerged. Stir in diced red onion, jalapeño, chopped cilantro and 1/4 tsp sea salt. Cover and refrigerate 20–30 minutes, until fish appears opaque and 'cooked' by the acid but still tender.

Just before serving, fold in the diced avocado gently to avoid mashing; adjust seasoning with remaining 1/4 tsp salt if needed. Spoon the ceviche into mini tasting spoons or cups, one portion per spoon. Garnish each with a tiny cilantro leaf or microgreen.

In a bowl combine diced ahi tuna, soy sauce, sesame oil, chopped scallion and toasted sesame seeds. Mix gently to coat without breaking up the cubes. Taste and adjust seasoning—add a few drops more soy or a pinch of salt if needed.

Slice the cucumber into 12 even rounds (about 1/4 inch thick). Pat cucumber slices dry with a paper towel to prevent sogginess. Mound a small tablespoon of tuna tartare onto each cucumber round. Top each with a small piece of pickled ginger and a microgreen if using.

Mix the softened cream cheese with lemon zest until smooth. Taste and add a pinch of salt if desired.

Spread a thin layer of the lemon cream cheese on each blini or toasted rye round. Fold or drape a piece of smoked salmon on top, add a few capers and finish with a small dill sprig. Arrange on a platter.

Arrange all prepared items on a large service board or separate platters: oysters on the ice bed with cocktail sauce and mignonette nearby, ceviche spoons lined up, cucumber-tuna rounds on a separate plate, and smoked salmon blinis. Place crackers, cocktail forks, oyster knives and napkins for guests.

Serve immediately while oysters and ceviche are chilled and tuna/toppings are cool. Leftover raw fish should be consumed within the same day; refrigerate any unused components.

shucked oysters (on the half shell), medium

crushed ice

lemon wedges

hot sauce (such as Tabasco)

ketchup

prepared horseradish

fresh lemon juice

Worcestershire sauce

hot sauce

salt

black pepper

finely chopped shallot

red wine vinegar

cracked black pepper

sea salt

finely chopped chives

sushi-grade firm white fish (e.g., sea bass or halibut), small dice

fresh lime juice

finely diced red onion

finely diced jalapeño (seeds removed for mild)

finely chopped cilantro

avocado (ripe), small dice

mini tasting spoons or small tasting cups

sushi-grade ahi tuna, small dice

soy sauce

sesame oil

finely chopped scallion

toasted sesame seeds

seedless cucumber, sliced into 12 rounds

pickled ginger (for garnish)

microgreens (optional)

mini blinis or 1–1.5 inch toasted rye rounds

cream cheese (softened)

lemon zest

smoked salmon slices, cut to size

capers

dill sprigs

cocktail forks and oyster knives

seaweed or rock salt bed (to stabilize shells)

crackers

Finely chop the onion so it breaks down when cooked; mince the garlic. If you want milder onion flavor, sauté the chopped onion in 1 tablespoon of oil over medium heat for 3–4 minutes until translucent, then let it cool before using. Alternatively use raw for a brighter onion bite.

Prep aromatics

In a small bowl, combine the fine dry breadcrumbs and the tablespoon of milk. Let sit 3–5 minutes until the crumbs absorb the milk and become soft. This helps keep the patties tender and prevents drying.

Bloom breadcrumbs

In a large bowl, add 1 lb ground beef. Add the softened breadcrumbs, chopped (or cooled sautéed) onion, minced garlic, egg, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, and smoked paprika if using. Using clean hands or a fork, gently combine until ingredients are evenly distributed — do not overwork the meat, mix just until cohesive (about 20–30 strokes).

Mix meat mixture

Divide the mixture into 4 equal portions (for quarter-pound patties) or 6 portions for smaller patties. Lightly wet your hands to prevent sticking and form each portion into a round patty about 3/4" to 1" thick and slightly wider than the bun or desired final size. Make a shallow 1/2" indentation in the center of each patty with your thumb — this prevents doming as they cook.

Form patties

Place formed patties on a tray, cover loosely with plastic wrap, and refrigerate for at least 20 minutes (up to 2 hours). Chilling helps them hold together while cooking.

Rest patties

Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tablespoons vegetable oil and let it shimmer. Add patties without crowding the pan. Cook for 3–4 minutes on the first side until a brown crust forms. Flip and cook 3–4 minutes more for medium (internal temp about 145–150°F / 63–66°C). Adjust time: 2–3 minutes per side for medium-rare, 5–6 minutes per side for well-done. If adding cheese, place slices on patties in the last minute of cooking and cover the pan to melt.

Cook patties (pan-fry)

Transfer cooked patties to a plate lined with paper towels to blot excess oil for a minute, then rest 3–5 minutes to allow juices to redistribute. This yields juicier patties.

Drain and rest

Serve the patties on buns or plates with desired toppings and condiments. Leftover cooked patties can be refrigerated 3–4 days or frozen for up to 3 months (cool completely, wrap tightly).

Serve

ground beef (80/20)

finely chopped onion

minced garlic

fine dry breadcrumbs

whole milk

large egg

Dijon mustard

kosher salt

freshly ground black pepper

smoked paprika (optional)

vegetable oil (for frying)

Choose one bottle of each listed varietal (Cabernet Sauvignon, Pinot Noir, Merlot, Sauvignon Blanc, Chardonnay, Riesling, Prosecco/Champagne, Rosé). Ensure each bottle is within its recommended drinking window and is free of faults (corked or off aromas).

Select and stock bottles

Place Sauvignon Blanc, Chardonnay, Riesling, Prosecco/Champagne and Rosé in an ice bucket or refrigerator for at least 2 hours before service to reach serving temperatures: whites and rosé 45–52°F (7–11°C), sparkling 40–45°F (4–7°C). Use bottle thermometers to verify temperature.

Chill white, sparkling and rosé

Store red wines at a cool, stable temperature (55–65°F / 13–18°C). For young or tannic wines (Cabernet, some Merlots), plan to decant 30–60 minutes before service. Older or delicate Pinot Noir usually benefits from minimal aeration—open 15–30 minutes ahead.

Condition reds

Set out proper glassware for each style: red wines in larger-bowled red glasses, whites in smaller-bowled white glasses, and sparkling wines in flutes. Make sure glasses are clean, free of detergent residue, and polished for presentation.

Prepare glassware

Place wine keys/corkscrews, pourers/aerators, decanter, ice bucket with tongs, and tasting note cards near the service station so they are within reach.

Position tools and tasting notes

Chill sparkling to 40–45°F (4–7°C). Remove foil and loosen hood. Hold the bottle at a 45° angle, grip cork firmly while slowly twisting the bottle (not the cork) to gently ease the cork out with minimal froth. If using Prosecco, pour slowly into a flute to preserve bubbles, filling about two-thirds (approximately 4–5 fl oz / 120–150 ml).

Sparkling wine (by the glass)

Chill to 45–52°F (7–11°C). Open screwcaps or remove foil and use a corkscrew for corked bottles. Use a wine pourer to reduce drips. Pour whites and rosé to about one-third to half full (approximately 5–6 fl oz / 150–180 ml) depending on glass size.

White & Rosé (by the glass)

For bottles that will be poured by the glass, open Cabernet Sauvignon, Merlot, or Pinot Noir using a corkscrew. Wipe the neck with a clean cloth. If decanting is required, decant the bottle and allow it to breathe the recommended time. Pour reds to about one-third full (approximately 5–6 fl oz / 150–180 ml) to allow room for aroma development.

Red wines (by the glass)

If offering a small tasting pour before serving a full glass, pour approximately 1–2 fl oz (30–60 ml) into a tasting glass. Present the bottle to the guest for approval (if appropriate) and then pour the remaining full glass.

Tasting pour procedure (optional)

Offer a lemon twist for Sauvignon Blanc or sparkling only on request. Place the twist on a small plate with tongs; avoid placing garnishes directly in the glass unless the guest requests it.

Garnish sparingly

Place a small tasting note card or plate beside the glass describing varietal, region, vintages (if available), and tasting highlights (body, acidity, tannin, flavor notes). This helps guests choose and enhances the by-the-glass experience.

Serve with tasting notes

For bottles being kept for further pours, re-cork or use an airtight wine stopper. Store whites and rosé in the fridge, sparkling in the fridge with a sparkling stopper, and reds at cool room temperature or a wine fridge. Use opened sparkling within 1–3 days, whites and rosé within 3–5 days, and most reds within 3–7 days depending on structure.

Recorking and storing opened bottles

Collect used glassware promptly, rinse and wash according to establishment standards, polish if necessary, and sanitize the service area between guests.

Glassware and workspace

Cabernet Sauvignon (bottle)

Pinot Noir (bottle)

Merlot (bottle)

Sauvignon Blanc (bottle)

Chardonnay (bottle)

Riesling (bottle)

Prosecco or Champagne (bottle)

Rosé (bottle)

Standard white wine glasses

Standard red wine glasses

Flute glasses

Wine key / corkscrew

Wine pourer / aerator

Decanter (optional, for reds)

Ice bucket and tongs (for chilling)

Bottle thermometers

Small plates / tasting notes cards

Lemon twists (garnish for Sauvignon Blanc or sparkling)

Place a coupe or chilled cocktail glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure the drink stays cold.

Chill glass

Freshly squeeze limes and measure 1 oz of juice. Avoid bottled lime juice for best flavor.

Measure and juice

Add 2 oz white rum, 1 oz fresh lime juice, and 0.75 oz simple syrup to a cocktail shaker.

Combine in shaker

Add 5–8 ice cubes (about 6 cubes). Secure the shaker and shake vigorously for 10–15 seconds (until the outside of the shaker is frosty). This both chills and dilutes the cocktail to the proper balance.

Add ice and shake

Empty the chilled glass of ice/water if used. Strain the drink through a fine mesh strainer (optional) into the chilled coupe or martini glass to remove tiny ice shards for a silky texture.

Double strain and serve

Express a lime twist over the drink (pinch the peel to release the oils) or float a lime wheel on the surface. Serve immediately.

Garnish

Use frozen hulled strawberries (or fresh plus extra ice). Measure 1 cup frozen strawberries and have 1 cup of ice ready.

Prepare blender and fruit

In a blender add 2 oz white rum, 0.75 oz fresh lime juice, 0.5 oz simple syrup, 1 cup frozen strawberries, and 1 cup ice. Blend on high in short pulses, then continuously for 20–30 seconds until smooth but still slushy. If too thick, add a splash of cold water or 0.25–0.5 oz more rum; if too thin, add a few more ice cubes and re-blend.

Combine and blend

Taste the mixture and adjust sweetness or acidity: add up to 0.25 oz more simple syrup for sweetness or 0.25 oz more lime juice for brightness. Blend briefly to incorporate any additions.

Taste and adjust

Pour into a chilled hurricane or coupe glass. Garnish with a strawberry or lime slice. Serve immediately with a straw.

white rum

simple syrup (1:1 sugar to water)

ice (for shaking)

lime wheel or twist (garnish)

simple syrup (1:1)

frozen strawberries (hulled)

ice (for blender)

strawberry or lime (garnish)

In a large bowl, combine 4 cups buttermilk and 2 tablespoons hot sauce. Add the 2 whole chickens (cut into 8 pieces each) to the buttermilk, ensuring pieces are submerged. Cover and refrigerate at least 6 hours or overnight to tenderize and flavor.

Brine/Buttermilk Marinade

In a wide, shallow dish whisk together 4 cups all-purpose flour, 1 tablespoon cornstarch, 2 teaspoons salt, 1 teaspoon black pepper, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon cayenne. Set aside.

Seasoned Flour

Remove chicken from buttermilk one piece at a time, allowing excess to drip off. Dredge thoroughly in the seasoned flour, pressing to form an even coating. Place coated pieces on a rack and let rest 15–20 minutes to set the crust.

Dredge

In a large heavy pot or deep fryer, heat vegetable oil to 170–175°C (340–350°F). Fry the pieces in batches without overcrowding. Fry bone-in pieces 12–15 minutes, dark pieces slightly longer, turning as needed, until internal temperature reaches 75°C (165°F) and crust is deep golden. Remove to a wire rack set over a baking sheet to drain and keep warm. If crust gets too dark before cooked, lower heat and finish in 175°C (350°F) oven for 10 minutes.

Let fried chicken rest 5–10 minutes before serving so juices redistribute and crust firms.

Rest

Pat the 2 whole chickens (cut into 8 pieces each) dry with paper towels. Season lightly with 2 teaspoons kosher salt and 1 teaspoon black pepper and rub in 2 grated garlic cloves. Let sit 15 minutes at room temperature.

Prep Chicken

Whisk together 2 cups cornstarch, 1 cup all-purpose flour and 1 teaspoon baking powder in a large bowl. The high cornstarch ratio yields a very crisp shell.

Coating Mix

Heat vegetable oil in a deep fryer or heavy pot to 150°C (300°F). Fry chicken in batches 6–8 minutes until just cooked through but pale and interior near 65–70°C (150–160°F). Remove and drain on a rack; let rest 10 minutes. This low-temperature blanch renders fat and cooks through without overbrowning.

First Fry (Blanch)

Increase oil temperature to 190–195°C (375–385°F). Toss each piece in the cornstarch/flour mixture to coat, shaking off excess, and fry in batches 3–4 minutes until deeply golden-brown and extra-crispy. Drain on a rack.

Second Fry (Crisp)

In a small saucepan over medium heat, warm 1 tablespoon neutral oil. Add 1 tablespoon grated ginger and cook 30 seconds. Add 6 tablespoons gochujang, 6 tablespoons honey, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar and 1 teaspoon sesame oil. Stir and simmer gently 2–3 minutes until glossy and slightly thickened. Taste and adjust balance (more honey for sweetness, more vinegar for tang). Keep warm.

Gochujang Sauce

Place hot, double-fried chicken in a large bowl. Pour warmed gochujang sauce over the chicken and toss gently until evenly glazed. Transfer to a platter and sprinkle with 2 teaspoons toasted sesame seeds and sliced scallions.

Toss & Garnish

Combine 1 cup rice vinegar, 1 cup water, 2 tablespoons sugar and 1 teaspoon kosher salt in a bowl and stir until dissolved. Add shredded red cabbage and julienned carrot, pressing down so vegetables are submerged. Let sit at least 30 minutes at room temperature or refrigerate several hours. Drain before serving or serve with some pickling liquid on the side.

Quick Pickled Cabbage & Carrot

Preheat oven to 220°C (425°F). Toss 1.5 kg potato fries with 3 tablespoons neutral oil and 1 teaspoon salt on a rimmed baking sheet in a single layer. Roast 25–30 minutes, flipping halfway, until golden and crisp. Keep warm.

Fries

Warm 8 buttermilk biscuits according to package or recipe directions just before serving so they're hot and tender.

Biscuits

Arrange Southern-style and Korean-style fried chicken on large platters with warm biscuits, roasted fries and quick pickles. Provide lemon wedges and hot honey for drizzling on the Southern chicken. Garnish the Korean chicken with extra scallions and sesame seeds. Serve family‑style so guests can mix and match.

Raw Bar Bites

Patties

Wines By The Glass

Daiquiris

Fried Chicken Meal

Fried Chicken Mondays

Whole Roasted Duck Ssäm