RadioBDC Logo
Decibels | Sonic Red Listen Live
 
 
< Back to front page Text size +

Momofuku-esque

Posted by Devra First  September 14, 2009 04:03 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Look for a new restaurant to open in Inman Square toward the end of the year. Currently called East by Northeast, the project is coming to the space that used to be Benatti. Chef Phillip Tang, who has cooked at Lumiere, T.W. Food, and Hungry Mother, hopes to be in business come early December.

The food will be local, sustainable, Chinese-inspired cuisine, according to Tang: small dishes, dumplings, all manner of porky items (Tang will be getting whole pigs from Vermont), and -- la! I think I just heard the angels sing -- house-made noodles. (I continue to mourn Benatti's excellent house-made noodles of the Italian variety, but a good Chinese-style bowl would help ease the pain.)

Possible dishes include pickled vegetables, soy-marinated bluefish with carrot salad, scallion pancake sandwich with braised beef shank and radish, and roasted pork loin with garlic-chive pesto. Noodles will come in vegetarian and meat versions: say, seasonal vegetables, vegetable broth, and poached egg for the former, a summer dish of cold noodles with cucumbers, house-made bacon, scallion, and sesame dressing for the latter. 

This should appeal to anyone smitten with New York's Momofukus. Though it sounds different in many ways, it's probably the closest that Boston has come to David Chang's culinary stylings.

momo.jpgmomo2.jpg
Maybe a little like this? Left: Momofuku Ko's short ribs and pickled mustard seeds (Rebecca McAlpin for The New York Times). Right: David Chang does noodles (Hiroko Masuike for The New York Times).
About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
Required
Required
archives