spaetzle_maker

This is my go-to place when I'm just by myself or with one friend - it is easiest to get a seat with a very small party. For me, it's a perfect early bird dinner on weekends when I've only had brunch and then I'm conveniently hungry when it opens at around 5:30. I never have trouble getting a seat around that time, but the few times I've gone later, I haven't had to wait too long to be seated either. It's just that later, it may not work out that the seat that becomes available for you will face the kitchen.... (Seat counts are approximate) There are maybe 15 bar seats that are directly in front of the kitchen and then the bar extends out further than the length of the kitchen, which is where 6-8 people can sit facing each other on either side. Then there are maybe another 6 or so seats that face the north wall of the restaurant. It is definitely possible to get a seat that faces the kitchen and I highly recommend it. My favorite seat in the house is close to the rice cooker so I can smell the yummy rice every time they open it. Don't take my seat when you go!!!! -spaetzle

I live on the UES and the thing I like best about it is the 4/5 train that takes me to 14th in about 12 minutes. -spaetzle

Hi Megan, It's been enjoyable reading your food blog. You and I live only a few blocks away from each other (I'm on 83rd) and we frequent many of the same neighborhood places: Paola's, Eli's, Citarella's, Likitsakos, E.A.T, DT-UT, etc... Some of my other neighborhood favorites: the brunch at the Vinegar Factory (when I need a neighborhood fix for pancakes on a saturday morning), Spigolo, Sarabeth's (baby bear oatmeal) and Rohr's Cafe. It may have been a little embarrassing for my friends a few months ago when I swooned over the split pea soup at Cafe Sabarsky. Who knew split pea soup could be that good? I also enjoyed the chocolate "montage scene" portion of your blog When I don't feel up for the trek to the West Village, I go to Martine's on 82nd between 1st and York. The photos were all beautiful! From one city girl who eats like it's her job, to another: Good Work! -spaetzle

Thanks Pork! I'll let you know how it works for me! -spaetzle

I'm another sriracha fan, having recently picked it off the shelf at the local nyc korean market on 32nd street. I had never heard of it before I bought it, but there was something about the beautiful red color and that cute rooster that sold me on it! I've been extremely happy with this purchase - my default sriracha usage: slice up a bunch of grape tomatoes, dice up some tofu, cut up 1.5 scallions, toss in some toasted pignola nuts, crumble up some nori, boil up some korean brown rice cakes and then serve it all up with a healthy dose of sriracha and a glass of riesling. Yum. Well, um... I think so... It's become my "i've been working late dinner". I also like green salsa. I get it with chips from the mexican restaurant in my neighborhood when I order take out. I throw out the chips and eat the salsa on some ciabatta bread with some olive oil along side a hearty black bean soup with a dollop of sour cream, sliced up avocado and a nice glass of red wine. The postings on this thread have been helpful - I'm inspired to go out and buy the brands of green hot sauce mentioned. It would be great to have the perfect green hot sauce on hand without having to go through the rigamarole of ordering take out, so thanks! -spaetzle

understood, and modified accordingly.. not the case here, the chef ignored the entire situation last night, as we were sitting right in front of him and he didn't say a word.. the setting was pretty far from confrontational, it was more of a dismissal and was handled pretty poorly overall.. ← Hmmm... I've been really enjoying Momofuku for a while, sometimes I find myself there once a week (atleast) and I've never had an experience like this. In fact, I've always found the wait staff to be extremely friendly and the chefs to be very responsive anytime I've asked a question about a dish or an ingredient. I've never had to wait long for a dish either... They have been extremely busy though - jammed, as many here have noted. That's why I'm glad to see that they are opening a new place. I just read somewhere else (I can't remember where) that the new place will open in the summer and will serve the buns and dumplings in addition to other dishes. I hope that spreads the crowd a little thinner. I do enjoy the food here, but the additional draw is the open kitchen. I love to see the food being cooked up and assembled. It helps to demystify the process and I even feel inclined to try (or atleast entertain the idea) of recreating the dishes in my own kitchen at home. It's also very interesting in general to watch people very intent and immersed in their own creative work. But, I'm a little concerned that maybe I've developed some important feelings for the shitake buns with hot sauce on the side. Hoisen and hot sauce combo - yum. wow. It's "happy" food. -spaetzle

Change and amplify they will - In the New York Times (2/15/2006), Dining Section - "Off the Menu" , Florence Fabricant writes: "FUTURE OPENINGS MORE MOMOFUKU David Chang and Joaquin Baca, the owners of Momofuku, the popular noodle bar in the East Village, have signed a lease for a new spot, Momofuku Ssam Bar, at 207 Second Avenue (13th Street). They plan to serve mainly ssam, Korean-style wraps (Asian burritos), with 40 seats and an emphasis on fast service and takeout. " Does anyone have any idea when this place will open? I'm really excited - Momofuku is one of my favorite spots and I can't wait to see (and taste) what the owners come up with next.

Hi There, Yes, Mocca has moved a block or two down from its original location on second avenue. It is sharing its current location with another restaurant called Frankie's. I agree with the common sentiment expressed here: Mocca is not the hippest joint in town. However, the authentic cooking and hungarian staff make eating at this restaurant a very interesting experience. I used to live in Budapest and when I first moved to nyc, I would eat at Mocca atleast once a month in an effort to remember Budapest via the Hungarian cuisine. I would normally get the chicken schnitzel (you can try out some Hungarian with the servers and call it "rantott csirke") and the spaetzle for a main course. I always enjoyed the cauliflower as an appetizer and who can pass up dios palacsinta (crepes filled with crushed walnuts)? It's been a few years since I've last eaten there so I can't attest to the current quality of the food or the prices. If you try out Mocca, let me know what you think...