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.
Is there no multi-syllabic and preferably German psychological term to describe the angst, then resignation experienced upon realizing that green tea at Grace in Chicago costs $21? Burgers at other fine venues cost less.
Thomas Keller , the U.S. chef who holds a total of seven Michelin stars for the French Laundry, Per Se and Bouchon, is in discussions about opening a pop-up restaurant at Harrods store in London later this year.
I’m at a red-brick bar in Boston. It used to be a fire station. Busta Rhymes is on the sound system. And as luck would have it I’m sitting next to Bernard Horn, an MIT alum whose Polaris Capital manages $4 billion. Smart guy.
Thomas Keller, the U.S. chef who holds seven Michelin stars, plans to create a pop-up version of his French Laundry restaurant at Harrods in London serving a 250 pound ($400), nine-course menu for lunch and dinner.