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Aug 30, 2012 12:57 PM

momofuku toronto

i've heard it was originally slated to open sept/12, but have heard no updates. anybody got a clue?

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    1. re: Kagemusha

      There was an article in The Star recently and it says they're hoping to open within the month.

      1. re: normanwolf

        Missing TIFF doesn't exactly scream "clued in." With all the putzing around to date, is Chang saying he's scaling things back? Just asking...

        1. re: Cam D

          tiff business is annual at best...if he is going to succeed he will have to encourage and impress the locals....skipping it be ready is probably smart.

          1. re: ingloriouseater

            Maybe but the buzz would be bankable. Can't be helped given the slo-mo progress to date. He has to transplant the NYC quality and price point to win here. Goof up either and he's done.

            1. re: Kagemusha

              every new restaurant that opens here has buzz, he will be busy regardless of tiff, there is no magical tiff bump-

              the initial quality will be there but will probably fade as does his presence as to price point..many t.o. restos are more expensive than new york.

              i predict he will be gone when the lease expires, scarpetta and bolud as well.

              1. re: ingloriouseater

                I really hope not. I'm really hoping we get at least one quality fine dining spot out of the four. This city is lacking in that department IMO.

                1. re: ingloriouseater

                  TO ain't NYC. Despite the old Hogtown herd of independent minds who'll line up for anything, he'll be done quick if quality and price are out of whack. He should have been up and running a few months back.

                  1. re: Kagemusha

                    they are doing a bunch of training but i wonder how the folks will enjoy sitting on wooden box without a back and paying $20 for noodle soup

                2. re: Kagemusha

                  Nah I don't think he has to worry about the buzz. TIFF or not this place will be packed for the first few months at the very least. The proof will be how the restos are doing in time for the next TIFF.

                  1. re: JennaBean

                    Some recent American transplants, namely Scarpetta and the Ritz, have been disappointing. We could look at Momofuku Australia to see how successful he is at bringing his concept to another city, but Scarpetta and the Ritz have both been successful in other cities. We could point to Matt Blodin being brought on board as chef as a positive sign, but Scarpetta brought their chef de cuisine from NYC. My point is that induction offers no guarantees, but that goes both ways. We can speculate all we want, no one has that magic crystal ball. But like others have said, I also hope this works out. The only other restaurants, I can think of, which offers a tasting menu in an intimate setting are Eigensinn Farm and Hashimoto. Both are expensive and not conveniently located, another choice would be welcome.

                    1. re: dubchild

                      Just to be clear, they have hired Matt (who is a talented chef but a utter jerk) but they are also moving two chefs from NYC.

                      There are going to be 4 rooms, each operating under a different name with a different vibe, in loose terms from what I understand you can think of them as:
                      - Noodle bar
                      - Ssam bar or Ma Peche
                      - Booker and Dax (but bigger and loungier)
                      - Ko

        2. They are hiring servers right now.

          1. They were originally gunning for a TIFF-timed opening. When the first announced the restaurants there was an email address where you could send your TIFF-related inquiries. I didn't read the article but they may be able to do a soft opening for a portion of TIFF. Didn't LUMA do something like that?


            1 Reply
            1. re: wontonfm

              they did f&f last night and some of my f&f went. initial reports point to food being "good" but the pork buns are "overrated". these are direct quotes so don't jump on me, i dunno, i didn't go. but yeah, they should be up and running soon.

            2. Start your engines kids - momofuku noodle bar is opening today and they just started taking online rezzies for Shoto (the prix fixe) - opening Saturday!! (happy dance)

              8 Replies
              1. re: peppermint pate

                I keep trying to get on the site to book and it won't load!

                1. re: JennaBean

                  I'm going to guess there are a "few" other people trying to book a reservation so the system is likely overloaded...

                  No reservations for the noodle bar.

                  1. re: peppermint pate

                    I finally got on. They only take reservation up to Oct 2 for Shoto and I want one for the 13 so I will have to wait. Le sigh.

                    1. re: JennaBean

                      The entire site is down for me - is it the same cost as Ko? Or are they doing dinner only?

                      1. re: ggom1

                        Dinner only. I have no idea the cost but I'm going to check it out for sure if I can ever get a reso. :-)

                        1. re: JennaBean

                          I think (not sure) it's around $150/person.

                          1. re: peppermint pate

                            Yes I was eventually able to see the site - $150/person :) And there were lots of reservations when I looked a bit earlier today.

                            1. re: ggom1

                              I couldn't find one for after Oct. 2. That was the last day I could find.

                1. re: mviger

                  The Star is reporting on the Momofuku Noodle Bar opening today:

                  One of their reporters is tweeting his Momofuku experiences:

                  1. re: mviger

                    anybody in line yet?
                    kind of disappointed he's opened -as i was jockeying for a f & f night invite

                    1. re: Kelly66

                      My friend is there and got interviewed by the Star lol. I went for F&F to Noodle Bar, I didn't notice much difference between it and the one in NYC.

                      1. re: ggom1

                        I agree.

                        Just came back from lunch and the pork buns and the ginger scallion noodles were the same quality as I had the many times I'd stop into the East Village spot on my way home from work in NYC. The ramen a woman next to me had smelt the same, and even the napkin dispensers and sirracha squeeze bottles were the same as NYC.

                        The worst part was the crowd. At lunch the place was filled with too many people taking pictures of their food and tweeting. Chill out guys; I know you've got a food blog to update but it's just noodles.