First Taste: Inside David Chang's Momofuku Nishi

by Alexandra Romanoff and Alexa Mehraban · January 12, 2016

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The Food

Sirloin Crudo watermelon radish & black truffle: the beef was cut much thicker than your average carpaccio (into it) and were complemented nicely with crispy scallions and soy based sauce. Black truffle shavings didn’t hurt either.

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First Taste: Inside David Chang's Momofuku Nishi

The Food

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