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.
On days when thousands of jalapeno peppers are ground to make the hot, tangy sauce favored by chefs from New York’s Jean-Georges Vongerichten to Los Angeles’s Susan Feniger, fine red powder coats Dena Zepeda’s silver Nissan and, when she’s outside, collects in her ears.