Nudibranch

"Steak tartar and amazing espresso martinis"

@emmasilberman

"Korean spanish fusion Duck confit croquettes celery salad Good cocktails"

@sophielewis763

"Korean-Spanish Frog legs Duck confet croquettes Cider in porron bottle Tres leches"

@mikey_tee

"Julia walked by and said was cute"

@mollyneterer

"James highly recommended "

@littlemisstravels

"Duck; punch cocktail; dumplings in broth "

@ariwein

"Experimental $75 prix fixe "

@jbriel

"Tasting menu Momofuku alums "

@jsauer

"new york city cuisine jeffrey kim started his career as a busser at momofuku ssäm bar and went on to become a line cook at atoboy, eleven madison park, jua, and spain’s el celler de can roca. matthew lee began as a line cook at joule in seattle and moved to new york a year later to join the kitchens of jungsik, momofuku ko, and jua."

@davidwemyers

"NYT rec - $85 pp but supposedly need to get the country ham add on"

@alli_wigs

"On wsj article. Korean Cantonese American. "

@demicheliscesare

"A trio of Momofuku alums started Nudibranch as a pop-up, a place where they could cook dishes that drew upon their collective experiences working at the David Chang restaurant group and other restaurants across town. Last month, they found a permanent home for their cooking in the East Village, where the $75 prix fixe menu leans heavily on traditional Asian ingredients in dishes like soba showered with shavings of bottarga; cauliflower paired with a Vietnamese dipping sauce and Chinese sausage; and fried frog legs topped with a medley of herbs like lemongrass and galangal."

@benvalli

"Order seaweed crackers w scallops, the steak, and cauliflower 3 ways"

@cocospagna

"75$ prix fixe for 3 dishes very inventive (see the infatuation)"

@wback57