Over the past decade, David Chang has built Momofuku from a small ramen bar in Manhattan’s East Village to an eight-restaurant empire with roughly 500 staffers in the U.S., Canada and Australia. Here’s what else he’s done:
The taxi speeds past the auto-body shops of Chicago’s North Side and drops me in front of a used- tire store. This is how you get to Elizabeth, a Michelin-starred tasting-menu joint located opposite a McDonald’s.
New York has fine and inexpensive restaurants. It also has plenty that serve large portions of carbohydrate-laden stodge. Here are 50 good places that I tried during an extended visit from London. Most offer value as well as decent food.
Almost half a million people will descend upon New York and New Jersey for this Sunday’s Super Bowl. And almost all of them will eat terribly in a metropolitan area that offers some of the world’s best food. Sorry.
Daniel Boulud sits in his miniature office cantilevered over the kitchen at his restaurant Daniel. He calls it "the sky box," and we've mounted a steep, narrow metal ladder to get here. A window reveals the cooks at work below, but you can't hear a thing: the room is soundproof.
Chef Daniel Boulud still remembers the unique smokiness when he took his first sip of scotch at age 12. “Not many liquors are as interesting and complex as whisky,” he says, recalling the decadent, charming countess who gave him a taste when he delivered goat cheese from his family’s farm in France.
The restaurant is below street level: It’s noisy and hot. Sit in the windowless back room and you can feel for the chefs in the heat of the kitchen, especially the older guy, wearing spectacles and hard at work.