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.
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.
Bloomberg’s Erik Schatzker speaks with Momofuku restaurant owner David Chang. Chang says his restaurant is shifting from pork to duck because of rising pork prices. They spoke Monday on Bloomberg Television’s “InBusiness.” (Source: Bloomberg)
David Chang of Momofuku Noodle Bar in New York and Paul Kahan of Blackbird, Chicago, were last night named joint winners of the accolade for Outstanding Chef in the U.S. at the James Beard Foundation awards.
Amgen Inc.’s experimental drug rilotumumab, set aside by the company after it disappointed in a study, has been revived after a fresh look at data in gastric cancer found it helped a group of patients.
Spend big bucks and you can enjoy fabulous gourmet meals in New York. How about eating well for just a few dollars? I asked chefs and restaurateurs from the U.S. and around the world where they go for simple, inexpensive food. Here’s what they had to say.