You’ll have to wait until January, but already David Chang is dishing on the menu he’s bringing to Momofuku at the Cosmopolitan of Las Vegas. He takes Las Vegas Weekly on a tour through the dishes he plans, taking inspiration from his collection of New York restaurants.
The 200-seat restaurant plans to serve up the Fuku chicken sandwiches found in New York along with ramen from Noodle Bar, fried chicken with caviar and bo ssam, a pork dish found at his Ssam Bar.
Chang plans to use the rotisserie for his prime rib. The soup section of the menu leans toward Korean, with kimchi stew and kimchi jjigae as well as a short-rib stew, oxtail soup and pork-neck stew.
“I love chicken tenders, but I also f*cking love époisses with caviar,” he tells the weekly.
The $7 million in construction costs not only brings Chang’s furthest expansion west but Milk Bar, his project with Christina Tosi that serves cereal milk ice cream, compost cookies and crack pie.
The 8,275-square-foot project will ultimately provide enough room for a maximum of 290 guests across both restaurants and the build-out will be adding new kitchens, dining rooms and bar areas. Milk Bar debuts next week.
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